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 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
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.
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
For the Chocolate Cream pie Cookie Cups I used this mini muffin tin
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!