Comments on: French Silk Pie Cake (Copycat Deep’n Delicious Chocolate Cake)

By: Olivia

Olivia — Thu, 10 Jul 2025 21:30:42 +0000

In reply to Donna Chillemi. Hi Donna! I'd freeze the frosted layers for transport. 45mins is a long time and the frosting really is quite soft! Frozen should help.

By: Donna Chillemi

Donna Chillemi — Thu, 03 Jul 2025 19:26:11 +0000

Hi there, I am making this for a sick friend so unfortunately I won’t be able to taste it but it sure looks and smells amazing! So….I followed your recipe to the T….chilled bowl, ‘fully cooled after melted’ chocolate, 5 minutes whipping after each cold egg, 10 minutes in fridge then whip, x 3. Still the mousse became runny very quickly, even after whipping again, and I don’t think it will withstand placing a layer on top of another. I placed them both in the freezer for now after adding the mousse, but they will have to be transported for about 45 minutes in the car in the morning. Luckily, they are beautiful on their own, so I may simply do 2 separate cakes, but I wondered if you had any tips. The double layer cake is SO impressive and I’d love to present it that way! Thank you, and I can’t wait to make one of these for myself! 🙂

By: Olivia

Olivia — Mon, 09 Jun 2025 17:23:10 +0000

In reply to Betsy. Hi Betsy! Isn't the frosting to die for?? You're right about what caused the chocolate shards. I do tend to add mine as it is running as that helps whip it in quickly so it doesn't have time to set.

By: Betsy

Betsy — Sun, 08 Jun 2025 16:13:00 +0000

This cake is delicious, and I could eat the whole bowl of icing on its own! However I ended up with tiny shards of hard chocolate in the icing – I think the melted chocolate must have hardened on the cold bowl as I poured it in. Any tips for preventing this in future? I poured it in then turned it on, I’m wondering if I should have added the chocolate while it was running

By: Olivia

Olivia — Fri, 02 May 2025 16:38:36 +0000

In reply to Corinne. Hi Corrine! Thanks so much for the wonderful feedback. I'm glad you liked it! I love your idea of doubling the frosting and cutting the layers, that will be delish!

By: Corinne

Corinne — Fri, 02 May 2025 16:18:08 +0000

This cake was absolutely incredible and earned rave reviews from all my coworkers! I was especially impressed by how simple the star piping technique was—so easy to do, yet it gave the cake a stunning, professional look. The only tweak I made was adding 2 teaspoons of instant espresso powder to the hot water, which added a subtle richness and depth to the chocolate flavor. That said, I’m sure it’s just as delicious without the espresso. Next time, I’m planning to double the mousse frosting and split each cake layer in half to add even more of that light, fluffy goodness. Also, if I’m not serving it the same day as I bake it, I’ll try wrapping the sides of the fully assembled cake in plastic wrap to keep it moist while it is refrigerated. Thanks for sharing this great recipe!

By: Olivia

Olivia — Mon, 21 Apr 2025 16:57:56 +0000

In reply to Margie. Hi Margie! I would try whipping it for longer and see if that helps. So glad you liked it!

By: Margie

Margie — Sat, 19 Apr 2025 21:02:33 +0000

The icing is delicious. It did become runny very quickly while I was in the process of piping it, even after I refrigerated it and used a cold bowl. If you have any tips on how to prevent this from happening, that would be great. Other than that, this recipe is great and I would use it again.

By: Olivia

Olivia — Fri, 28 Mar 2025 16:20:39 +0000

In reply to Lisa. Hi Lisa! All you need to do is adjust the baking time. Start checking at 15mins or so. Remember the batter is very thin and rises a lot. Be sure not to fill more than half full.

By: Lisa

Lisa — Wed, 26 Mar 2025 02:44:42 +0000

Can this be made into cupcakes? If so any adjustments?