Chocolate Pie in a Cake

I put a chocolate pie in a cake. I baked a chocolate pie in a cake. I repeat I put a chocolate pie in a cake. I know. Holy hell, it's good. Serve with ice cream. Mmmmmmmm.


Chocolate Pie in a Cake

Store bought fully cooked chocolate pie (room temp.)
1 box of white cake mix
9 oz Semi Sweet Chocolate (chopped)
1 cup heavy cream

1. Preheat your oven to 350 degrees and prepare your 9" round (make sure to use a deep 9" round). Butter your pan and cut a parchment paper circle for the bottom to ensure that the cake comes out very easily.

2. Make your boxed white cake according to the directions on the back of the box and pour a small amount to coat the bottom of your pan. Place your pie (without tin) into the cake mix and cover with remaining batter. Make sure to only have a thin layer of cake on the the top of the pie or it will bubble out. You will have extra batter so you can just cook off a tiny mini cupcake to use it up : ) Bake at 350 degrees for 45-55 minutes or until golden brown.

3. To make the ganache place the chopped chocolate into a medium bowl and heat the cream in a small sauce pan over medium heat.

4. Bring the cream to a boil, and immediately pour over the chopped chocolate, and whisk together until smooth.

5. Allow the ganache to cool slightly before pouring over the cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.