20 minutes Chocolate Pie (No Bake)
Najat
Photo by Najat
Craving something fancy but don’t feel like baking from scratch? I got you! This no-fuss chocolate cake hack is perfect for those “I want dessert now” moods. We’re talking ready-made chocolate cupcakes (yep, store-bought and proud), whipped up with a dreamy mascarpone cream and topped off with a glossy chocolate ganache drip. Oh, and strawberries—because we’re classy like that.
Ingredients
CAKE
CREAM
GANACHE
GARNISH
Tips
Stop mixing once the cream is firm. Overmixing can cause it to curdle.
Use a piping bag with a piping tip to create decorative swirls.
If the ganache is too warm, it will drip too quickly and thinly. Wait 5–10 minutes for it to thicken slightly to get a nice drip.
Pat the strawberries dry with paper towels after washing for the best presentation.
This chocolate cake can be served immediately — perfect for unexpected guests!
Instructions
Place the mascarpone, powdered sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl. Mix until smooth. Gradually add the heavy cream and mix until stiff.
Transfer the cream into a piping bag.
Remove the chocolate cupcakes from their packaging.
Pipe a thin layer of cream onto a serving tray. Take one chocolate cake, spread a layer of cream on top and put it on the layer of cream. Repeat this for the rest and place the cakes next to each other in a straight row.
Pipe a layer of cream over the cakes and smooth it out evenly.
Heat 40 ml of heavy cream in a small saucepan until just below boiling. Remove from heat and add the chopped dark chocolate. Let it sit for 1 minute. Stir until smooth and glossy. Transfer the ganache into a piping bag.
Pipe the ganache along the sides of the cake stack to create a drip effect.
Pipe decorative dollops of cream along the top edges. Pour the remaining ganache in the center. Garnish with fresh strawberry pieces.
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