Description
Boston Cream Pie is a classic American dessert featuring layers of tender sponge cake filled with rich pastry cream and topped with smooth chocolate ganache. This nostalgic treat combines flavors and textures for an indulgent finish to any meal.
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
Sponge 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 the egg yolks, sugar, cornstarch, and kosher salt. Whisk until smooth. Gradually add the whole milk, then place the pan over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in butter and vanilla extract until smooth. Cover with plastic wrap directly on the surface and chill until firm.
- Make the Sponge Cake Batter: Preheat the oven to 350°F (175°C). Butter and flour two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Bake the Sponge Cakes: Divide the batter evenly between the prepared pans. Smooth the tops and bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Chocolate Ganache: Chop the bittersweet chocolate finely and place in a heatproof bowl. In a small saucepan, combine heavy cream, corn syrup, and salt. Heat over medium heat until just simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Let cool slightly so it thickens but remains pourable.
- Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the cake. Top with the second cake layer. Pour the chocolate ganache over the top, allowing it to drip down the sides. Refrigerate for at least 1 hour before serving to let ganache set.
Notes
- Use vanilla bean paste for a richer vanilla flavor instead of extract.
- Make sure the pastry cream is fully chilled before assembling to avoid melting the ganache.
- If you prefer, you can substitute bittersweet chocolate with semisweet, but ganache will be sweeter.
- Room temperature ingredients will help batter come together smoothly.
- For easier slicing, chill the assembled cake before cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 47 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
