This pie is as fun to eat as it is to make. The “funny” part comes from the way the chocolate layer magically bakes underneath the cake batter, even though it’s poured on top. The result is a three-in-one dessert with a tender crumb, gooey chocolate layer, and buttery crust. It’s a great conversation starter at potlucks and a comfort dessert the whole family will love. Plus, it’s easy to whip up with simple pantry staples.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pie crust (homemade or store-bought)
Granulated sugar
Unsweetened cocoa powder
Hot water
All-purpose flour
Baking powder
Salt
Eggs
Vegetable oil
Milk
Vanilla extract
Mini chocolate chips
Directions
Preheat your oven to 350°F (175°C).
Fit a 9-inch pie plate with your prepared pie crust and crimp the edges as desired.
In a small bowl, whisk together cocoa powder, sugar, and hot water to make the chocolate syrup. Set aside.
In a large bowl, whisk flour, baking powder, and salt.
In another bowl, beat eggs, sugar, oil, milk, and vanilla until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Fold in the mini chocolate chips.
Pour the batter into the prepared pie crust.
Carefully drizzle the chocolate syrup over the batter—it will sink during baking to form a fudgy bottom.
Bake for 45–50 minutes or until the top is golden and a toothpick inserted in the center comes out mostly clean.
Let the pie cool before slicing to allow the chocolate layer to set.
Servings and timing
This recipe yields 8 servings. Preparation time: 20 minutes Bake time: 45–50 minutes Cooling time: 30–60 minutes Total time: approximately 1 hour 45 minutes
Variations
Peanut butter twist: Swirl in 2 tablespoons of peanut butter into the batter for added flavor.
Espresso kick: Add ½ teaspoon instant espresso to the chocolate syrup for a mocha vibe.
Crustless option: Skip the crust and bake in a greased pie dish or cake pan for a simpler version.
Double chocolate: Use chocolate cake batter and dark chocolate chips for a richer taste.
Topping ideas: Serve with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Storage/Reheating
Store the pie covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for 15–20 seconds or in a 300°F oven for about 10 minutes. To freeze, wrap individual slices in plastic wrap and foil. Freeze for up to 2 months and thaw at room temperature before serving.
FAQs
Why is it called a “Funny Cake”?
The name comes from the unusual baking process—chocolate syrup is poured on top but ends up at the bottom, making it “funny.”
Can I make this without a pie crust?
Yes, you can bake the batter in a greased pan for a crustless version, though it loses the pie-like texture.
Do the chocolate chips stay melted?
Yes, the mini chips melt slightly and create little gooey pockets throughout the cake layer.
Can I use regular-sized chocolate chips?
You can, but mini chips distribute more evenly and melt better in the batter.
Can I make this recipe dairy-free?
Yes, substitute milk with a plant-based milk and use dairy-free chocolate chips.
What’s the texture of the pie like?
It has a soft, moist cake layer on top with a fudgy chocolate bottom and a crisp pie crust.
Should I chill the pie before serving?
You can, but it’s best served at room temperature or slightly warm for a gooier texture.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan for a party-size version.
Can I use store-bought chocolate syrup?
It’s best to make the syrup from scratch as it sets better during baking, but in a pinch, you can try store-bought.
What kind of oil should I use?
A neutral oil like vegetable, canola, or sunflower oil works best.
Conclusion
Chocolate Chip Funny Cake Pie is a uniquely layered dessert that combines the best of pie, cake, and chocolate in one simple recipe. Whether you’re baking for a family gathering or treating yourself to something cozy and nostalgic, this pie delivers comfort and delight with every slice. It’s charming, easy, and guaranteed to make people smile.
Chocolate Chip Funny Cake Pie is a whimsical dessert that combines a flaky pie crust, a soft vanilla cake layer, and a fudgy chocolate bottom. Mini chocolate chips add melty richness throughout, making this a nostalgic, crowd-pleasing treat.
Author:Catherine
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 45 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 9-inch pie crust (homemade or store-bought)
1/2 cup granulated sugar (for syrup)
1/4 cup unsweetened cocoa powder
1/2 cup hot water
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar (for batter)
1/3 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Instructions
Preheat oven to 350°F (175°C).
Fit a 9-inch pie plate with the prepared pie crust and crimp edges.
In a small bowl, whisk together 1/2 cup sugar, cocoa powder, and hot water to make the chocolate syrup. Set aside.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs, 1/2 cup sugar, oil, milk, and vanilla until smooth.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the mini chocolate chips.
Pour the batter into the prepared pie crust.
Carefully drizzle the chocolate syrup over the batter; it will sink during baking.
Bake for 45–50 minutes, or until the top is golden and a toothpick comes out mostly clean.
Let the pie cool for at least 30 minutes before slicing to allow layers to set.
Notes
Add 2 tablespoons of peanut butter for a nutty twist.Mix ½ teaspoon instant espresso into the chocolate syrup for mocha flavor.Use a greased cake pan for a crustless version.Top with ice cream, whipped cream, or caramel sauce.Store at room temperature for 2 days or refrigerate for up to 5 days.
