Description
This classic Boston Cream Pie features a light, fluffy cake filled with rich pastry cream and topped with a decadent chocolate ganache. A dessert that’s sure to impress!
Ingredients
Units
Scale
- For the pastry cream:
- 2 tablespoons unsalted butter
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 3/4 cups whole milk
- 2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
- For the cake:
- 3 large eggs
- 1 1/4 cups all-purpose flour, plus more for sprinkling
- 2 teaspoons baking powder
- 6 tablespoons unsalted butter, plus more for the pans
- 3/4 cup whole milk
- 2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
- 1/2 teaspoon kosher salt
- 1 1/4 cups granulated sugar
- For the chocolate ganache:
- 4 ounces bittersweet chocolate, or 2/3 cup bittersweet chocolate chips
- 1 tablespoon light corn syrup
- 1/8 teaspoon kosher salt
- 1/2 cup plus 1 tablespoon heavy cream
Instructions
- Make the pastry cream: In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and salt. Add milk and whisk again. Cook over medium heat, whisking constantly, until thickened (about 8 minutes). Once thick, remove from heat and add butter and vanilla. Strain through a fine mesh sieve and cover with plastic wrap. Chill for at least 3 hours or up to 3 days.
- Make the cake: Preheat oven to 325ºF. Butter and flour two 9-inch round cake pans. In a medium bowl, whisk together flour and baking powder. In a microwave-safe cup, melt butter and milk, then stir in vanilla and salt. In a stand mixer, beat eggs and sugar on high speed until doubled in volume, about 6 minutes. Add milk mixture, then flour mixture, beating until combined. Divide batter between pans and bake for 22-25 minutes. Cool cakes on a rack for 15 minutes, then remove from pans and let cool completely.
- Assemble the cake: Place one cake layer on a serving plate. Spread pastry cream on top, then place the second cake layer on top. Refrigerate for at least 2 hours or overnight.
- Make the ganache: Chop chocolate and place in a bowl. Heat cream in a microwave-safe bowl until bubbling, then pour over chocolate. Let sit for 1 minute, then whisk until smooth. Pour ganache over the chilled cake, allowing it to run down the sides. Refrigerate until set, about 30 minutes.
Notes
- Chill the cake for best results before serving.
- Use good-quality bittersweet chocolate for the ganache.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg