For those who do not know, a piecaken is a whole pie baked inside of a cake. Yup, completely indulgent, but definitely satisfying for people who love pie and love cake, or for someone who loves pie but needs a cake to celebrate a birthday or event.
|This was the original photo |
found online here.
I had so many ideas that I did not know where to begin. But I knew that my entry had to include chocolate! In fact, I don't make pies unless I can include quality chocolate within them. So after throwing a bunch of ideas around, like a blueberry pie inside of a cheesecake, a raspberry pie inside of a flourless chocolate cake (I still want to try this one!) and a chocolate-peanut butter pie inside of a chocolate Rice Krispie cake, I decided to make my trusty chocolate-pear pie recipe (which is a favourite with my husband and his family members), bake it into a vanilla cake and top it with my Sour Cream Milk Chocolate Ganache and some toasted crumble-top bits.
First I made the 10" pie, which includes my melt-in-your mouth pie crust recipe, organic milk chocolate chunks, 6-10 sliced pears, cinnamon, brown sugar and a crumble-top mixture of flour, oats, brown sugar, butter and cinnamon. The downside was that the pears were not as ripe as they should have been, which slightly changed the texture of the pie, and I had used Muscovado sugar from Mauritius instead of brown sugar, which gave the overall pie a less-sweet flavour. But it was still pretty good.
Then I made a sour cream-based vanilla cake (I would share the recipe, but it is my own 'from scratch' recipe and it is a business secret!). I poured just a half inch of cake batter into the bottom of a 10.5" spring-form pan. After having made a few piecakens, I have learned two important things:
(1) use less batter to ensure the cake cooks all the way through, and
(2) it is easier to remove the pie if it is baked on parchment in the pie plate and if it is flipped upside down into the cake batter. There is less chance of your pie breaking this way and you do not need an extra set of hands to remove the pie plate (don't worry about the pie being upside down, once baked, I just flip the whole cake back over onto the cake plate so the pie is right-side up again!)
Then I poured a thin coating of cake batter on top and filled in the sides. I baked it for around 40 minutes to an hour (a piecaken takes a long time to bake!).
Once cooled, I flipped the whole thing over onto a silver cake plate and made a milk chocolate sour cream ganache (see below for recipe). I iced the cake with the ganache and then toasted some of the leftover crumble-top and voila! A beautiful piecaken was born.
I also made two savoury piecakens (a Tourtiere inside of a Sour Cream Cornbread and a Chicken-Pot Pie inside of a yogurt cornbread - both were delicious!)
So now, as I plan for next year`s festival (oh yes, this might just be open to the public next year) and try to lose any weight I might have gained from eating 13 slices of piecaken at the party, I have an entire year to test out and think of the endless chocolaty combinations of piecaken that I can make for PiecakenFest 2014. If you have any ideas, feel free to add them to the comments below.
Below are the pictures of the first piecaken that I made last year (2012) for my friend's birthday party. It was 14" round, covered in real vanilla buttercream and organic milk chocolate chips and topped with an additional mini Crumble-Top Pie just for fun. Inside: A Cherry-Dark Chocolate Pie baked inside of a Chocolate Cake. Stack on top was a Milk Chocolate Crumble-Top Pear Pie baked into a Vanilla Cake. The crumble-top pies made for messy slices but it was SO much tastier than a regular pie with a pie-crust top.
|This is me |
at the party.
Such a fun night!
Sour Cream Milk Chocolate Ganache Recipe
1. Melt 12 ounces of chopped milk chocolate in the microwave for 2 minutes on HALF power or over a double boiler (take off heat when there are a few chunks left and stir until melted).
2. Warm up 1 cup of sour cream to room temperature (or slightly warmer) in the microwave.
3. Beat in 1 cup of room temperature sour cream - I used an 18% all natural sour cream that was similar to crème fraiche.
4. Ice cake immediately before the ganache stiffens.
This is also great as a filler in between layers of chocolate cake - it is rich, slightly sour and sweet all at the same time. It takes the phrase 'sweet and sour' to a whole new level!
For the chocolate, be sure to use a high quality milk chocolate with at least 30% minimum cocoa solids for a full chocolate flavour. I used Camino Fair Trade and Organic Chocolate with 38% cocoa solids. I have also used Cacao Barry's Organic milk chocolate (see www.vanillafoodcompany.ca for purchasing info) and sometimes a President's Choice 300 gram Milk Chocolate Bar which can be found at any Superstore, Loblaws or Valu-Mart in Ontario. If you are not Canadian, check your local grocer for quality milk chocolate bars, like Green & Black's Organic/Fair Trade Milk Chocolate or other brands.