I am a big believer in “go big or go home”
And this pie cake (pake? cie?) absolutely embodies that mentality, in the best possible way because its main flavors are chocolate and cream. It also has a different texture in each layer starting with a thick, crunchy Oreo crust, filled with a fudgy (almost) flourless chocolate cake, topped with a mixture of whipped cream and marshmallow fluff.
It might seem that this is a lot of work for a 6in cake for two people but trust me it’s so easy you won’t even notice you just made something with three layers. I made it all in one evening after work but it could actually be broken up quite easily if you wanted to make the crust one night, then bake the cake the next, and finally finish off the cake with the cream layer the day after.
After seeing how easily this pie cake came together it got me thinking; what other cakes would be delicious in an Oreo or graham cracker crust? I’m thinking that a pound cake in a graham cracker crust topped with some warm strawberries and whipped cream would be pretty amazing and a fun play on a strawberry shortcake and strawberry pie… Or maybe a red velvet cake in an Oreo crust? Ahhh the possibilities are endless!
(I feel weird saying it but there is something sexy about this cake with the creamy topping and the fudgy chocolate cake topped with silky chocolate sauce all in a thick crunchy Oreo crust)
Here is the recipe (Don’t be scared away by how long it is! I swear it is easy!)
1/2 a package of Oreos ( I like having a really thick Oreo crust, but if you like a thinner crust just use one of the three lines of Oreos in the standard Oreo package)
2 tbs white granulated sugar
3 tbs melted butter
1. Crush the Oreos into crumbs in a food processor and leave the cream in the Oreos! This helps the crust stick together and allows the crust to retain that distinctly Oreo-y flavor that comes from the cream.
2. Add the sugar and melted butter into the food processor and pulse till all the crumbs appear moistened.
3. Pack the crust into a 6in spring form pan sprayed with Pam or another nonstick spray.
4. Put the crust in the freezer to allow it to firm up before pouring in the cake batter.
Almost Flourless Chocolate Cake
2 oz chocolate or 1/4 cup if you don’t have a kitchen scale (I used milk chocolate because that is what I had on hand but you could absolutely use semi-sweet or even darker for a more intense chocolate flavor)
2 tbs unsalted butter
2 tbs granulated sugar
2 tbs all purpose flour
1 egg separated
1. Separate the egg and beat the white into stiff peaks, this is what gives the cake the little lift it needs. Pre-heat the oven to 350 degrees.
2. Melt the butter and chocolate in the microwave and stir till smooth.
3. After letting the melted butter and chocolate cool for a few minutes, till it is lukewarm, add in the sugar, egg yolk, and flour.
4. After these are combined fold the egg white into the cake batter.
5. Pour the cake batter into the Oreo pie crust and bake at 350 degrees for 20-30 minutes. A crust should form on top of the cake and the cake may appear a little jiggly but since this is a cake that goes into the fridge to firm up, that is perfectly fine and what helps makes this cake so deliciously fudgy!
6. Allow the cake to completely cool in the fridge before topping with the cream topping. If the cake is warm when adding the topping it will just melt into the cake.
1/2 cup of heavy whipping cream
1/2 cup of Marshmallow Fluff
1 tsp vanilla
1. Whip the heavy whipping cream till you have soft peaks.
2. Add the marshmallow cream and vanilla to the whipped cream and beat again for another 30 seconds or so till it is completely combined.
3. Spread the whipped cream mixture over the completely cooled cake and allow the cake to set up in the fridge for an hour or so till the cream firms up and becomes easier to slice.
4. serve topped with chocolate syrup and extra whipped cream.
(yumm, extra whipped cream!)
(Not a great picture but I just wanted to give you the side view for the full effect. As you can see the Oreo crust is pretty thick, the cake layer is rich and fudgy looking, and the cream topping firms up a little in the fridge )
Do you have any ideas for a pie-cake combo?