There's nothing quite like a classic Boston Cream Pie...since it's actually a cake! Rich, thick pastry cream is sandwiched between two layers of buttery yellow cake, then topped with a dark chocolate glaze.
Course Dessert
Cuisine American
Keyword boston cream pie
Prep Time 30 minutesminutes
Cook Time 18 minutesminutes
Chilling Time 2 hourshours
Total Time 48 minutesminutes
Servings 3mini cakes
Calories 716kcal
Author Erica
Ingredients
Cake
¾cupall-purpose flour
1teaspoonbaking powder
¼teaspoonsalt
¼cup+ 2 Tablespoons whole milk
¼cupunsalted butter
½cupgranulated sugar
1eggroom temperature
½teaspoonvanilla extract
Custard
½cupwhole milk
1egg yolk
3Tablespoonsgranulated sugar
1Tablespooncornstarch
Pinch kosher salt
½Tablespoonunsalted butter
½teaspoonvanilla extract
Chocolate Ganache
2ouncessemisweet chocolatechopped
3tablespoonsheavy whipping cream
1tablespooncorn syrup
⅛teaspoonvanilla extract
Instructions
Cake:
Preheat oven to 350F. Grease 3 4-inch springform pans with butter or cooking spray. Set aside.
In a small bowl, whisk together the flour, baking powder, and salt.
In a small saucepan set over low heat, heat milk and butter until melted. Remove from heat and cool slightly.
In a large mixing bowl, beat together the sugar, egg, and vanilla until pale and thick. Beat in milk and butter mixture until smooth, then whisk in flour mixture. Scrape down the bowl.
Portion batter into prepared pans and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Custard:
In a large saucepan, warm the milk until hot but not boiling. Remove from heat and set aside.
In a small bowl, whisk together the egg yolk, sugar, cornstarch, and salt until a paste is formed. Whisk some of the hot milk into the egg mixture to temper, then pour the mixture back into the saucepan. Cook until boiling, about 1 minute, whisking constantly. Once boiling, whisk for 1 additional minute or until the custard thickens.
Remove from heat. Immediately whisk in the butter and vanilla. Pour through a strainer into a clean bowl and cover the surface with plastic wrap, ensuring the wrap is touching the custard (this prevents a skin from forming.)
Cool to room temperature and then refrigerate for 1 hour before using.
Chocolate Ganache:
Place the chocolate in a heatproof bowl. In a small saucepan, heat the cream, corn syrup, and vanilla until hot; do not boil. Pour the warm cream over the chocolate and wait 1 minute before whisking together until smooth.
To assemble: Working with one cake at a time, cut in half horizontally. Spread ⅓ of the prepared custard onto the bottom half, then top with the remaining half. Spread the desired amount of prepared chocolate ganache on top. Repeat with the remaining cakes. Chill until ready to serve; let sit at room temperature for about 15 minutes before serving.