Chocolate Funny Cake Pie

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I was recently looking through my recipe clipping collection and came upon this recipe, which I recall making back in the 1980s. It’s an unusual combination of cake and pie. You make a vanilla batter and a chocolate batter, pour them into a pie crust, and watch the magic happen as the two meld during baking. The chocolate cake sinks to the bottom, creating a fudgy layer, while the vanilla cake sits on top. I updated the original recipe to specify a high-quality chocolate, more vanilla, and a little espresso powder to enhance the chocolate flavor. Serve with a dollop of whipped cream.

MAKES one 9-inch pie

INGREDIENTS

FOR THE VANILLA BATTER

1 cup (135g/4.8oz) all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup (120g/4.2oz) whole milk

1 egg

1 teaspoon pure vanilla extract

¼ cup/½ stick (56g/2oz) unsalted butter, at room temperature

1 cup (200g/7.1oz) granulated sugar

FOR THE CHOCOLATE BATTER

¼ cup (30g/1oz) unsweetened dark cocoa powder (22 to 24%), sifted

½ cup (100g/3.5oz) granulated sugar

1 teaspoon espresso powder

6 tablespoons hot water

½ teaspoon pure vanilla extract

1 (9-inch) Magnolia Bakery’s Classic Pie Dough, parbaked

  1. Position a rack in the center of the oven and preheat to 350°F.
  2. MAKE THE VANILLA BATTER: In a small bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, whisk together the milk, egg, and vanilla.
  3. In a stand mixer with the paddle, cream the butter and sugar together until light and fluffy. Scrape down the bottom and sides of the bowl. Add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour. Stop the mixer and scrape down bottom and sides of bowl. Set aside.
  4. MAKE THE CHOCOLATE BATTER: In a small bowl, whisk together the cocoa, sugar, and espresso powder. Gradually whisk in the water and vanilla until smooth.
  5. Pour the vanilla batter into the parbaked crust. Carefully and slowly pour the chocolate batter over the vanilla.
  6. Bake for 45 to 50 minutes, or until a cake tester inserted in the center comes out clean.
  7. Let cool completely before serving.