Pastry for a 9-inch one-crust pie (your favorite recipe)
Chocolate Layer:
½ cup granulated sugar
¼ cup unsweetened cocoa powder
6 Tablespoons water
¼ teaspoon vanilla
Cake layer:
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ cup cold salted butter, cut into small pieces (or if use unsalted butter, add ¼ teaspoon salt)
1 egg, beaten
½ cup whole milk
½ teaspoon vanilla
Instructions
Prepare your favorite pie pastry for a one-crust pie, and line a 9-inch pie pan. (Or you can use one refrigerated pie crust, if desired.) Set aside.
Heat oven to 350 degrees.
In a small mixing bowl, prepare chocolate layer by whisking together the chocolate layer ingredients; set aside.
For cake layer, in a medium mixing bowl stir together the flour, 1 cup sugar, and baking powder. (and salt if using unsalted butter as noted). Cut in the cold butter using a pastry blender until mixture forms small pieces. Stir in the egg, milk, and ½ teaspoon vanilla; mix well. Spoon mixture carefully in dollops over chocolate, and evenly smooth out, trying to keep the chocolate layer from peeking through.
Bake until the center is done and a pick inserted in the center comes out clean, about 35-40 minutes. Cool pie on wire rack before cutting into wedges. Refrigerate any leftovers.
Recipe by The Culinary Cellar at https://theculinarycellar.com/pennsylvania-dutch-chocolate-funny-cake-pie/