Vegan Chocolate Cream Pie Cake
Chocolate cake layers with chocolate custard & whipped cream! Chocolate buttercream & ganache icing with mini chocolate cream pie cups to top it all off!
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 (21g)
- 1 teaspoon Vanilla Extract (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
Read more in the notes for success section above the recipe
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.
Because of all the soft fillings going on inside this cake, I don't often ask you to buy special things but for a cake build like this one I find it crucial to use ACETATE CAKE STRIPS
Storage Chocolate Cream Pie Cake must be kept refrigerated and will stay fresh for up to 7 days in the refrigerator
Tried this recipe?Let us know how it was!