Description
A classic Boston Cream Pie featuring tender vanilla sponge cake layers filled with smooth custard cream and topped with a rich chocolate ganache. This timeless dessert offers a perfect balance of fluffy cake, creamy filling, and glossy chocolate glaze, making it an indulgent treat for any occasion.
Ingredients
For the Cake:
- 1 cup All-purpose flour
- 4 Large eggs (separated)
- 3/4 cup Granulated sugar (divided)
- 2 tbsp Unsalted butter (melted and cooled)
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 1/4 tsp Salt
For the Custard Filling:
- 2 cups Whole milk
- 4 Egg yolks
- 1/2 cup Granulated sugar
- 3 tbsp Cornstarch
- 1 tsp Pure vanilla extract
- 2 tbsp Unsalted butter
For the Chocolate Ganache:
- 1/2 cup Heavy cream
- 4 oz Semi-sweet chocolate chips
- 1 tbsp Light corn syrup (or honey/maple syrup)
- 1/2 tsp Vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the cake layers.
- Prepare Pans: Grease and flour two 9-inch round cake pans to prevent sticking, then set aside.
- Make Batter: Separate the eggs. Beat the egg yolks with half the sugar until the mixture is thick and pale. In a separate bowl, whip the egg whites with the remaining sugar until soft peaks form. Gently fold the egg yolk mixture into the whipped egg whites. Sift in the dry ingredients (flour, baking powder, salt) and gently fold until just combined. Stir in the melted and cooled butter and vanilla extract.
- Bake Cake: Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
- Cool Layers: Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- Make Custard: Heat the whole milk in a saucepan until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Slowly temper this mixture by gradually whisking in the hot milk to prevent curdling. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Chill Custard: Remove the custard from heat and strain it through a fine sieve into a bowl to remove any lumps. Stir in the butter and vanilla extract until smooth. Cover the surface directly with plastic wrap and refrigerate for 1 to 2 hours until thoroughly chilled.
- Assemble Cake: Place one cake layer on a serving plate and spread the chilled custard evenly over the top. Place the second cake layer on top and refrigerate for another hour to allow the filling to set.
- Make Ganache: Heat the heavy cream to just a simmer. Pour it over the chocolate chips and light corn syrup in a bowl. Let sit for 2 minutes, then stir until smooth. Stir in the vanilla extract.
- Glaze Cake: Pour the ganache over the top of the chilled cake, allowing it to drip slightly over the edges for a glossy finish.
- Chill Again: Refrigerate the glazed cake for at least 30 minutes to set the ganache before slicing.
- Slice & Serve: Slice the cake using a warm knife, wiping it clean between cuts for neat slices. Serve chilled or at room temperature.
Notes
- Using a warm knife to slice the cake helps achieve clean, neat slices.
- Covering the custard with plastic wrap directly on its surface prevents a skin from forming.
- If preferred, substitute light corn syrup with honey or maple syrup in the ganache.
- The cake layers should be completely cooled before assembling to prevent the custard from melting.
- Store any leftovers covered in the refrigerator and consume within 2-3 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American