Description
Boston Cream Pie is a classic American dessert featuring three delicious layers: a tender sponge cake, a rich vanilla pastry cream, and a smooth bittersweet chocolate ganache. This nostalgic treat combines fluffy cake with creamy filling and luscious chocolate topping, perfect for special occasions or an indulgent dessert.
Ingredients
Scale
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
Cake
- 3 large eggs
- 1 1/4 cups all-purpose flour, plus more for sprinkling
- 2 teaspoons baking powder
- 6 tablespoons (3/4 stick) 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
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
- Prepare the Pastry Cream: In a medium saucepan, whisk together egg yolks, granulated sugar, cornstarch, and kosher salt until smooth. Slowly whisk in the whole milk and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in unsalted butter until melted and smooth. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until chilled.
- Make the Cake Batter: Preheat the oven to 350°F (175°C). Butter and flour two 8-inch cake pans. In a bowl, whisk together all-purpose flour, baking powder, and kosher salt. In a separate large bowl, beat eggs and granulated sugar until pale and fluffy. Gradually add the dry ingredients, alternating with milk and vanilla extract, mixing just until combined. Melt the butter and fold it gently into the batter.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Chocolate Ganache: Place bittersweet chocolate, light corn syrup, and kosher salt in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate mixture and let it sit for 2 minutes, then stir until smooth and glossy. Let the ganache cool slightly to thicken.
- Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the top. Place the second cake layer on top. Pour the chocolate ganache over the cake, gently spreading it to cover the top and sides. Refrigerate for at least 1 hour to set before serving.
Notes
- Make sure the pastry cream is fully cooled before assembling to prevent it from melting the cake layers.
- You can substitute bittersweet chocolate with semisweet or dark chocolate depending on your preference for sweetness.
- Use fresh, high-quality vanilla extract or vanilla bean paste for the best flavor.
- Allow the ganache to cool enough to thicken but still pourable for smooth coating.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 46.6 g
- Sodium: 297 mg
- Fat: 22.8 g
- Saturated Fat: 13.1 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 62.1 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 0 mg
