For times when a pie or a cake simply is not enough.

PIECAKEN is a whole pie baked inside of a cake. Any cake. Any pie. PIECAKEN has endless flavour combinations, which is why this web page exists. So when a pie or a cake simply is not enough, turn to this page for recipes, ideas, photos and events dedicated to PIECAKEN. It is a celebration all on its own, baked into one delicious dessert.

Thursday, April 23, 2015

PecanPIECaken - A Pecan Pie Inside a Maple Dark Chocolate Truffle Cake

I have been wanting to pair up my home-roasted pecans with a flourless chocolate cake for as long as I can remember, but have never got 'round to it for some reason. And then I thought, why not put a pecan pie inside of a flourless dark chocolate cake? This seemed to be the inspiration I needed, because I jumped right to the task without hesitation.

The overall taste was delicious. A rich, fudgy not-to-sweet chocolate cake surrounded a sweet pecan pie. The whole thing was topped with a maple-chocolate glaze, which added a nice, smooth finish to this over-the-top dessert.

Here is how to do it:

1. Make (or buy) a pecan pie.  I prefer to make my pies because the ingredients are all natural - most store-bought pies have all sorts of modified cornstarch and hydrogenated oils in the ingredients, so it is best to just make it. I made this recipe:  I modified it only by using rum instead of rye and changing the brown sugar to muscovado. I also used an 8" pie plate instead of 9", and I lined the pie plate with parchment paper to make it easier to extract the pie.

2. Prepare the batter for a Maple Flourless Chocolate Cake by doubling the recipe at this link: You can also use maple syrup instead of maple sugar crystals, or if you don't have any maple syrup, forget it in the cake and use regular granulated sugar.

3. Once you have the batter prepared, then prep a 9" or 10" springform cake pan by lining the bottom with parchment paper and buttering the paper and the sides. Pour half the batter into the bottom of your cake pan. Then flip the pie upside down onto the centre of the batter. Pour the rest of the cake batter on top of the pie.

4. Bake the entire PIECAKEN for 50 minutes to 1 hour in an oven that is pre-heated at 350 degrees Fahrenheit.  With flourless chocolate cakes, it is difficult to tell when they are cooked. But I just scrape back a little of the top see if it looks slightly spongy.  If it is wet and still completely uncooked, add a few more minutes. 

5. Let cool for an hour on a rack on the counter, then refrigerate until completely cooled.

6. Run a knife around the insides of the cake pan and then open and remove the sides. Flip the entire PIECAKEN upside down onto your serving plate.

7. Top with a maple-chocolate glaze (the 'ganache' recipe here) and roasted pecans, or chocolate shavings.

8. Makes 12-16 servings. Remember: this is rich so pieces do not need to be very big!



  1. Can this be made ahead of time? Meaning, if I make this a day before and then keep them in the fridge, will they get soggy?

    1. Hi! Yes, it can be made 1 if not 2 days in advance. It doesn't get soggy, since the cake is flourless and more fudge-like. Good luck!

  2. Wow, amazing! This is going on the list for the family Hanukkah party.

  3. Charles Phoenix did this 6 years ago.

    1. It's a fun video by Charles Phoenix! I heard about it and the Cherpumple sometime after I started this site. Definitely very different recipe from the one above, and the one to aspire to when we have the time to make a triple layered piecaken! (I made a two-tiered one once, in 14" cake pans with 12" pies and that was a mammoth task!). There are so many potential piecaken combinations that I'm sure we'll be seeing more online and on youtube very soon!

  4. how about Key Lime & yur fudge chocolate in Layers. so yummmmmmmmy.

  5. looking for your post that was awesome your cake like very ummy woow nice very nice @ cake recipe i like it very much.

  6. Blend 1 cup each orange juice and raspberries, 1/2 cup plain yogurt, 1 cup ice, and sugar to taste.