It’s a Pie! It’s a Cake! It’s a Chocolate Cream Pie Cake!
I know I say it every time I create something new, but but this is my NEW FAVORITE CAKE!
My latest obsession has been turning my cookie recipe into edible cookie cups!
Filled with the same chocolate custard as the cake
These little bites sized chocolate cream pies became addicting!
WATCH THE FULL VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
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Notes for Success:
If you are worried about whipped cream fails or you simply can’t get vegan whipped cream near you
CLICK HERE FOR ALL MY WHIPPED CREAM OPTIONS
CLICK HERE FOR THE FULL REVIEW OF ALL THE VEGAN WHIPPED CREAM OPTIONS
When making custard cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!
Because of all the soft fillings going on inside this cake, I don’t often ask you to buy special things to make my cakes
But for a cake build like this one I find it crucial to use ACETATE CAKE STRIPS
For the Chocolate Cream pie Cookie Cups I used this mini muffin tin
Vegan Chocolate Cream Pie Cake
Ingredients
For the Chocolate Custard:
- 2 cup Plant Milk (474ml)
- ½ cup Granulated Sugar (100g)
- 4 Tbs Cornstarch (32g)
- 2½ ounces Vegan Semi-Sweet Chocolate
- 1½ Tbs Vegan Butter 1½ Tablespoons (21g)
- 1 teaspoon Vanilla Extract 1 teaspoon (5ml)
Instructions
- First make the Chocolate Cream Pie Cookie Cups if you are using those for this cake.
- Next preheat the oven to 350°F & grease & parchment line your 4-7" cake pans
- Prepare the chocolate cake recipe as per the instructions on that blog post & bake the layers into 4-7" pans *If you only have 8" pans you can divide the batter evenly between 2 or 3- 8" pans
- While the cake is cooling, prepare the custard by combining plant milk, sugar & cornstarch in a medium sauce pot over medium to high heat. Bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble remove from the heat & add the vegan butter & the chocolate, stir to melt evenly throughout then add the vanilla extract.
- Pour into a heatproof bowl to cool while you prepare the chocolate ganache recipe
- Prepare the chocolate buttercream recipe according to the instructions on that recipe post & reserve
- To make chocolate whipped cream add about ¼ cup of COOLED ganache to the whipped cream at the last stage of whipping. This works for SILK brand, Country Crock & my homemade recipe
- Build the cake as shown in the video tutorial
Video
Notes