My pie-to-cake flavors continue with a cake starring one of my favorite pie flavors of all time: French Silk! With dark chocolate cake layers, Oreo crust, a chocolate pudding filling, vanilla bean buttercream, and chocolate shards/curls, this cake is honestly one of our favorites to date!

When we gather at my in-laws house for the holidays, and there’s pie involved, there’s usually some kind of chocolate pie on the counter to enjoy after dinner. It’s usually Marie Calendars or Village Inn, and I just loved it either way. We’d eat pie, play games, watch movies, and just enjoy each other’s company. The pies would usually range from Banana Cream Pie (which I have a Banana Cream pie cake recipe in my Cake Confidence cookbook!), to some kind of berry pie, the classic apple pie, pumpkin pie, and of course: FRENCH SILK PIE!

If you’ve never had french silk pie, it’s amazing. It’s either a pastry crust base or Oreo cookie crust on the bottom, whipped cream on top, and massive amounts of fully chocolate mousse filling. Usually the chocolate filling has raw eggs in it – tempering and unpasteurized eggs, etc, is involved. But this time, I’ve created TWO different variations for the filling. And of course, chocolate curls/shavings are a MUST when making a french silk pie, so I knew I needed to have them on my cake, too!

For the two different fillings, I’ve opted for straight up chocolate pudding (which is always a win), OR I’ve created a whipped chocolate pudding recipe that echos that fluffy chocolate filling that gives French Silk Pie it’s charm. Either one will work fine, and either one comes together quickly, it’s just up to you!

Lastly, let’s talk about these chocolate curls, shall we? I wish I could say that I rolled them myself, but alas, I was in a bind for time, and patience, and purchased them at Orson Gygi. You can buy pre-made chocolate curls at your local baking store (I’ve seen them at local grocery stores, too, sometimes!). HOWEVER, making them is not too bad! I’ve made chocolate shards, chocolate shavings, and chocolate curls before and whatever you end up with will look amazing on the side and top of your cake.

How to make the chocolate shards/curls:

  1. Use chocolate melts, such as Wilton Candy Melts, Callebaut, Guittard, etc. They melt better and set up better because of the ingredients in them.
  2. Melt 2 cups of chocolate in the microwave for 1 minute, then stir until there are no lumps. Spread out on the back of a cookie sheet (can be cold) and spread flat (about 1/4 inch or less) with an offset icing spatula. Let sit until it’s almost set up (if it’s too soft, it won’t curl. if it’s too hard, you’ll get little shards instead).
  3. Using a flat metal spatula, press down under the edge and move forward slowly. Small curls should form, or shards if it’s set up too quickly. It all depends on the temp of the chocolate, so don’t be afraid to re-warm the chocolate with a blow dryer if needed.
  4. Place pieces on a cookie sheet lined with parchment paper, and place in the fridge until you’re ready to use them on your cake.

Another must is vanilla bean paste. In order to get that essential “whipped cream” taste, without running the risk of using actual whipped cream as frosting on a tall and heavy cake like this one, I opted for a couple tricks:

  1. I used a touch of cream cheese. Not enough to get the taste, but enough to give it something different than regular whipped cream. Cream cheese isn’t as strong a flavor when used with a lot of butter. I usually use a full brick, but this recipe of mine calls for only 4oz.
  2. Vanilla bean paste can be found at your local baking store, or on Amazon. This is the kind I love the most, and it’s only $13. Baking stores usually sell this for around $25-30, but if you use their usual 40% off coupon or whatever, you can get it for a good deal (or back at normal price). If I see a sale at a craft store that has baking supplies, I always stock up on vanilla bean paste and emulsions.
  3. Good quality vanilla: it really makes the taste. Save the less expensive stuff for your baking, and use the quality stuff for your buttercream. I’ve been saying this since day 1.

The tip I used for the top of my cake is my favorite Wilton 6B or 8B. I use it all the time on my cakes, and love the classic pie-top it gave to my French Silk Pie Cake.

Here’s a quick video on the assembly process:

 

THANK YOU so much for sharing all your bakes with me on Instagram @bakingwithblondie! I love seeing you credit my recipe, but also seeing your beautiful cakes! You guys are the best, and I love seeing your cake confidence soar!

Hope you guys have a fun weekend of baking planned, and as always, happy caking!

xo,

Mandy

French Silk Pie Cake
Recipe Type: Dessert
Cuisine: Cake
Author: Mandy | Baking with Blondie
Mouthwatering chocolate cake baked right onto a chocolate crust, filled with whipped chocolate cream (or pudding!), frosted in vanilla bean buttercream, and chocolate curls/shavings.
Ingredients
  • OREO CRUST:
  • 20 regular-sized oreos
  • 4 Tablespoons melted butter
  • [br]
  • CHOCOLATE CAKE:
  • â…” cup sour cream
  • ¾ cup buttermilk
  • â…“ cup vegetable oil
  • 3 whole eggs + 1 egg white
  • 1 Tablespoon vanilla
  • ½ cup dark chocolate cocoa
  • ¼ cup mini chocolate chips
  • 1 Duncan Hines Dark Chocolate Cake Mix
  • 1/4 cup all-purpose flour
  • [br]
  • CHOCOLATE FILLING:
  • 1 cup heavy cream, cold (optional)
  • 1 3.4oz pudding mix prepared
  • [br]
  • VANILLA BEAN BUTTERCREAM:
  • 3 sticks butter (1 1/2 cups), left out for 15 minutes
  • 4oz cream cheese
  • 2 tablespoons vanilla
  • 2 tablespoons vanilla bean paste
  • pinch of salt
  • 1/4 Cup heavy cream
  • 6-7 Cups sifted powdered sugar
  • [br]
  • CHOCOLATE SHAVINGS:
  • 3-4 cups chocolate pieces (Callebaut, Ghirardelli, Guittard) – not chocolate chips
Instructions
  1. Prep 3 6″ cake rounds, or 2 8″ cake rounds with a swipe of shortening and dust of flour. Set aside. Preheat oven to 325 degrees (convect) or 350 (regular bake).
  2. FOR THE CRUST: Place Oreos and melted butter into a food processor and pulse until a powder forms. Separate into your prepared cake pans, and press down evenly with the back of a measuring cup. Set aside. No pre-baking required.
  3. FOR THE CAKE: In a large bowl (no mixer required!) whisk together the sour cream, buttermilk, oil, eggs, vanilla, cocoa, and mini chocolate chips. Sift in the cake mix and flour. Stir in until just combined. Separate into prepared cake rounds and bake for 27-32 minutes until center has been baked through completely (don’t overbake!). Remove cake rounds from the oven, let cool in pans for 2 minutes, then flip out onto a wire rack to cool completely. For easier assembly, wrap in plastic wrap twice and store in the freezer until you’re ready to stack (usually the next day for me).
  4. FOR THE FILLING: There are two filling variations. One way is just making the pudding mix and adding it to the cake. Easy Peasy. The second way is this: Place metal whisk and metal mixing bowl into the freezer for 5 minutes to chill. After chilling, whisk the heavy cream on low speed for 2 minutes, then gradually increase the speed until high, and stiff peaks form. Add in half the prepared pudding mix, and fold it in gently until combined. Try to resist not eating all of it at this second.
  5. FOR THE BUTTERCREAM: In the bowl of a stand mixer, whip up the butter and cream cheese until they’re light and fluffy. Add in the vanilla, vanilla bean paste, salt, and heavy cream – thoroughly combine, then scrape up the sides. Add in the powdered sugar on low speed, 1/2 cup at a time. Add in a touch more of heavy cream to thin, or more powdered sugar to thicken. Flip the mixer on high speed for two minutes to lighten texture and color.
  6. FOR THE CURLS: See directions in my post above.
  7. ASSEMBLY: Add a a touch of buttercream on the bottom surface (cardboard cake round, or cake stand, etc) to act as glue. Place down first cake layer, then add on a thick layer of buttercream. Pipe a dam around the outer rim of the cake, then fill the inside with 1/2 cup filling. Repeat with remaining layers. Crumb coat. Freeze for 5 min. Add on the final coat, using a cake scraper for sleep edges, place on chocolate curls/shards, pipe on top design, and add more chocolate pieces.
  8. Enjoy!