Boston Cream Pie Recipe
A classic dessert with custard filling.
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Ingredients
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Cake
Custard Filling
Chocolate Ganache
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with a splash of milk if necessary, until just combined.
- 6
Bake the Cakes
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Custard Filling Preparation
- 8
- 9
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- 10
Add Cornstarch
Stir in the cornstarch until fully incorporated.
- 11
- 12
Thicken the Custard
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5-7 minutes.
- 13
Finish the Custard
Remove from heat and stir in the butter and vanilla extract. Let the custard cool to room temperature.
Chocolate Ganache Preparation
- 14
Heat Cream
In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 15
Add Chocolate
Remove from heat and add the chopped chocolate. Let sit for a minute, then stir until smooth and glossy.
Assembly
- 16
Layer the Cakes
Place one cake layer on a serving plate. Spread half of the custard filling over the top.
- 17
Add Second Layer
Top with the second cake layer and spread the remaining custard on top.
- 18
Pour Ganache
Pour the chocolate ganache over the cake, allowing it to drip down the sides.
- 19
Chill and Serve
Refrigerate the cake for at least 2 hours to set the ganache before serving.