Description
Boston Cream Pie is a classic American dessert featuring moist vanilla cake layers filled with rich, creamy custard and topped with a smooth, glossy chocolate ganache. This indulgent treat combines the lightness of sponge cake with the decadence of silky pastry cream and chocolate glaze, perfect for any special occasion or comforting dessert craving.
Ingredients
Scale
Cake:
- 1 cup whole milk
- 1/4 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Custard:
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Ganache:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate, chopped
Instructions
- Prepare Cake Batter: Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans. In a saucepan over medium heat, combine 1 cup whole milk and 1/4 cup unsalted butter. Heat until the butter melts, then remove from heat and let it cool slightly. In a large bowl, beat 2 large eggs and 1 cup granulated sugar until the mixture is pale and thick. Stir in 2 teaspoons vanilla extract. In a separate bowl, whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the egg mixture, then slowly pour in the warm milk and butter combination, stirring gently until smooth.
- Bake Cake Layers: Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the Custard: In a saucepan, heat 1 1/2 cups whole milk until steaming but not boiling. Meanwhile, in a bowl, whisk together 1/2 cup granulated sugar, 4 large egg yolks, and 1/4 cup cornstarch until smooth. Slowly pour the hot milk into the egg yolk mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens, about 5 to 7 minutes. Remove from heat, stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract, then chill until set.
- Prepare Ganache: Heat 1/2 cup heavy cream until just simmering. Pour the hot cream over 4 oz chopped semisweet chocolate. Let it sit for 2 minutes to melt the chocolate, then stir gently until you achieve a smooth, glossy ganache.
- Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the chilled custard evenly over the top. Place the second cake layer on top of the custard. Pour the ganache over the top layer, allowing it to drip down the sides slightly. Chill the assembled cake for 30 minutes before serving to allow the ganache to set properly.
Notes
- Ensure the custard is fully chilled and thickened before assembling to prevent it from oozing out.
- The cake layers can be baked a day ahead and stored wrapped at room temperature to streamline your preparation.
