Boston Cream Pie
Boston Cream Pie is actually a layer cake — a soft sponge filled with vanilla custard and finished with a smooth chocolate glaze on top. Getting the custard to the right thickness is the most important step, as it needs to hold its shape between the layers once sliced. Budget about 1 hour 30 minutes total, plus cooling time before assembly.
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch round cake pans
- Whisk
- Saucepan
- Spatula
Ingredients
Cake
- 1 ½ cups all-purpose flour sifted
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- 1 cup whole milk preferably organic
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract pure
- 3 large eggs large
Custard Filling
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Chocolate Glaze
- 4 ounces semi-sweet chocolate chopped
- ½ cup heavy cream
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla. Combine the flour and baking powder, add to the creamed mixture alternately with the milk.
- Spread evenly into the prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool on wire racks.
Prepare the Custard Filling:
- In a saucepan, combine the milk, sugar, and flour over medium heat. Stir constantly until thick and bubbly. Cook for 2 more minutes, then remove from heat.
- In a bowl, beat egg yolks slightly. Gradually whisk in some of the hot mixture; return all to the pan, stirring constantly. Bring to a gentle boil and cook for 2 minutes.
- Remove from heat and stir in butter and vanilla, then cool and chill until it's spreadable.
Make the Chocolate Glaze:
- In a small saucepan, bring cream to a simmer. Remove from heat and pour over chocolate. Stir until smooth, and allow to slightly cool.
Assemble:
- Spread the custard filling between the cooled cakes. Pour the chocolate glaze over the top and allow it to set before serving.
Notes
- For an extra moist cake, wrap the layers in plastic wrap and let them sit overnight before assembly.
- You can substitute dark chocolate for a richer glaze.
Nutrition
Calories: 603kcalCarbohydrates: 71gProtein: 11gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 224mgSodium: 180mgPotassium: 302mgFiber: 2gSugar: 48gVitamin A: 996IUVitamin C: 0.1mgCalcium: 220mgIron: 3mg
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