Chocolate Cream Pie Cake is the winning cake creation of my life!
I know I say it every time I make a new cake 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:
As I mentioned I almost had a whipped cream disaster so if you are worried about whipped cream fails, or you simply can’t get vegan whipped cream near you
This is a major building on recipes project so be sure to prepare all of your recipes ahead of time before building this cake
If you are making my homemade recipe for vegan whipped cream you must prepare that a day in advance
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
Yield: serves 14-16ppl
Vegan Chocolate Cream Pie Cake
Prep Time
3 hours
Cook Time
25 minutes
Total Time
3 hours 25 minutes
Ingredients
For the Chocolate Custard:
- Plant Milk 2 cup (474ml)
- Granulated Sugar 1/2 cup (100g)
- Cornstarch 4 Tablespoons (32g)
- Vegan Semi-Sweet Chocolate 2½ ounces (approx ½ cup)
- Vegan Butter 1½ Tablespoons (21g)
- 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 and 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 and cornstarch in a medium sauce pot over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble remove from the heat and add the vegan butter & the chocolate, stir to melt evenly throughout then add the vanilla extract.
- Pour into a glass or heatproof bowl to cool while you prepare the chocolate ganache recipe
- If you have a stable whipped cream that you love, the chocolate buttercream is not a necessary step, but I do love the way this entire cake came out so I would still use it no matter what
- 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
Notes
Chocolate Cream Pie Cake must be kept refrigerated and will stay fresh for up to 7 days in the refrigerator
