Description
Classic Boston Cream Pie features tender sponge cake layers filled with rich vanilla pastry cream and topped with a smooth bittersweet chocolate ganache. This nostalgic dessert is perfect for celebrations or a special treat.
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, combine sugar, cornstarch, and salt. Whisk in egg yolks until smooth. Gradually whisk in milk, then cook over medium heat, stirring constantly until thickened. Remove from heat, stir in butter and vanilla, then transfer to a bowl, cover with plastic wrap touching the surface, and chill completely.
- Make the Cake Batter: Preheat oven to 350°F (175°C). Butter two 8-inch cake pans and lightly flour them. In a large bowl, beat eggs and sugar until light and fluffy. Add melted butter, milk, and vanilla, mixing well. In a separate bowl, whisk flour, baking powder, and salt, then gradually fold into wet ingredients.
- Bake the Cakes: Divide batter evenly between prepared pans and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Chocolate Ganache: Chop chocolate finely and place in a heatproof bowl. In a small saucepan, combine heavy cream, corn syrup, and salt; heat until just boiling. Pour hot cream over chocolate and let sit for 1-2 minutes, then stir until smooth and glossy. Let ganache cool slightly to thicken but remain pourable.
- Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the top. Top with the second cake layer. Pour the ganache over the top, allowing it to drip over the sides. Refrigerate for at least one hour before serving to set ganache.
Notes
- Use high-quality vanilla extract or vanilla bean paste for best flavor in the pastry cream and cake.
- Chill the pastry cream thoroughly to ensure it sets properly between cake layers.
- Allow ganache to cool to a pourable but not hot consistency to avoid melting the cream layer.
- For easier cake release, line pans with parchment paper in addition to buttering and flouring.
- This dessert can be made a day ahead; store covered in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 46.6 g
- Sodium: 297 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 0 mg
