Happy belated Pi(e) day, everyone!
Today’s post is more of an intro. Since my weekend was filled with hours upon hours of baking (this is how dedicated I am to you folks), it is a little late. So Instructables currently has not one, but THREE contests going on: The Pi Day Challenge, Gaming, and Deceptive Desserts, and mama needs a new camera. So to fit the challenge, I’ve decided to start cooking with Portals…
So I know, this cake looks like an innocent, yet decadent dark chocolate cake. Cut into the ganache frosting and oh look, it’s yellow cake. Not quite what you expected, but nothing huge.
But wait, cut even further and inside those spongy pound cake layers is a CHERRY PIE!
I’m not finished yet. When you finally taste that bite of victory, you’ll find it’s lemon flavored! Why? Because when life gives The Gluttonous Geek lemons, she re-engineers them and burns life’s house down with CHOCOLATE, CHERRY AND LEMON CAKE-PIE GRENADES!
It’s delicious. It’s moist. It was a triumph. I’m making a note here: HUGE SUCCESS!
Click here for a walkthrough on how to make this Portal-themed confection of deception!
UPDATE 03/10/2018: I’ve put the recipe in full below for quick reference. You can still visit the Instructable for step-by-step photos if you wish. I just understand that not everyone wants to click through to another website.
Portal: The Cake is a Pie
Equipment: Oven, stovetop, 8-inch oven-safe skillet, 9-inch cake pan, 9-inch, springform cake pan, medium saucepan, icing spreader, cooling rack, refrigerator, parchment paper, and tinfoil.
Ingredients:
- 15 oz box roll-out pie crusts
- 20 oz can cherry pie filling
- 1 tablespoon unsalted butter, cut into small pieces
- 16.5 oz box lemon cake mix
- 3.9 – 4 oz lemon pudding mix
- 16 oz sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup whiskey
- 16 oz dark chocolate chips
- 2 cups heavy cream
- 1/2 cup powdered sugar
- pinch salt
- cooking spray
- all-purpose flour
- whipped cream
- pitted cherries
- birthday candle
Instructions:
Complete the Pie Level
- Preheat the oven to 425 degrees Fahrenheit.
- Put a layer of parchment paper into your skillet and drop in one of the rollout pie crusts. This will help you remove said pie from the skillet later.
- Fill the crust with the pie filling and top with the other pie crust. Trim the crust edges and fold the edge of the bottom crust over the top.
- Cut some vents in the top, dot it with butter, and tent with tin foil before baking 30-40 minutes or until golden brown.
- Start the next level while the pie is baking: Chocolate Ganache Icing.
Complete the Ganache Level
- While the pie is baking, bring the heavy cream, powdered sugar and pinch salt to a boil in a saucepot on the stovetop.
- Turn it off and remove from heat. Pour in chocolate chips. Allow to sit for a minute or two and then whisk until completely mixed.
- Chill in the refrigerator for at least two hours.
- Remove the pie from the oven and allow to cool in the refrigerator while you start the next level: Cake Batter.
Batter It Up
- Lower the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together your cake mix and pudding mix until thoroughly mixed.
- Crack the three eggs into the bowl, add the vegetable oil, whiskey, and sour cream. Stir until completely combined into a thick batter.
Throw Every Piece Into a Fire
- Prepare your cake pans by spraying the insides with cooking spray, put a few tablespoons of all-purpose flour and shake and move the pan so that there’s a light coating of flour on the whole interior.
- Spread a layer of batter to cover the bottom of each pan. Carefully transfer the pie into springform cake pan. Cover the pie with more batter, folding it down and around the edges to seal it inside. Distribute what is left of the batter between the two pans.
- Bake the smaller pan for about 30 minutes and the springform for about 40 minutes. Remove both cakes after and allow to cool on a cooling rack.
Make It Pretty
- When the icing has completely chilled, transfer the smaller tier to your cake plate. Ice the whole layer with the ganache and carefully transfer the large tier on top.
- Scoop out plenty of icing on top and spread it so it covers the top and sides. To give it the whipped look, use the spatula or icing spreader to make small “C” shapes all over the surface.
- Chill the cake in the fridge until for the most part solid (about another hour or two).
- When ready to serve, spray dollops of whipped cream in eight points and top them with cherries. Set a birthday candle on top.
Make a Note Here: HUGE SUCCESS!
Light that candle. Think of all the things you learned. This cake is great; it’s so delicious and moist.
