Description
Classic Boston Cream Pie features three luscious layers of moist sponge cake, rich vanilla pastry cream, and a shiny bittersweet chocolate ganache, creating an irresistible nostalgic dessert perfect for special occasions.
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 Batter
- 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, softened, plus more for greasing 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 saucepan, combine egg yolks, sugar, cornstarch, and salt. Whisk in milk and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in butter and vanilla. Cover with plastic wrap touching the surface and chill until set.
- Make the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans. In a bowl, sift together flour, baking powder, and salt. In a mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Alternate adding the dry ingredients and milk, beginning and ending with dry ingredients. Stir in vanilla extract.
- Bake the Cakes: Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Chocolate Ganache: Chop bittersweet chocolate finely and place in a heatproof bowl. In a small saucepan, heat heavy cream with light corn syrup and salt until it just begins to simmer. Pour hot cream over chocolate, let sit for 1-2 minutes, then stir until smooth and glossy. Cool slightly before using.
- Assemble the Pie: Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the layer. Top with the second cake layer. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Refrigerate for at least 1 hour before serving to set the ganache.
Notes
- For best results, use high-quality bittersweet chocolate for the ganache.
- Make sure pastry cream is fully chilled and set before assembling to prevent slipping.
- You can substitute vanilla extract with vanilla bean paste for a more intense flavor.
- Allow cake layers to cool completely before assembling to avoid melting the pastry cream.
- This dessert serves well chilled and can be stored 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 g
- Trans Fat: 0 g
- Carbohydrates: 62.1 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 0 mg
