Chocolate Boston Cream Pie
Indulge in the decadent delight of this Chocolate Boston Cream Pie, a mouthwatering twist on the classic dessert. Featuring tender layers of moist vanilla sponge cake, velvety homemade custard, and a luxurious semisweet chocolate glaze, this recipe is a showstopping treat for any occasion. Crafted with pantry staples like all-purpose flour, eggs, and butter, and elevated with rich heavy cream and silky chocolate, this dessert strikes the perfect balance between light and indulgent. With just 45 minutes of prep time and easy-to-follow steps, it’s a must-try for bakers of all skill levels. Serve this irresistible dessert chilled for a stunning centerpiece that's guaranteed to impress. Perfect for keywords like "Boston cream pie recipe," "chocolate glaze dessert," and "classic custard cake."
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 6 tablespoons Unsalted butter, softened
- 3 pieces Large eggs
- 0.75 cups Whole milk
- 2 teaspoons Vanilla extract
- 3 tablespoons Cornstarch
- 4 pieces Egg yolks
- 1.5 cups Heavy cream
- 1 cup Semisweet chocolate chips
- 1 tablespoon Light corn syrup
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
Add the softened butter, eggs, milk, and 1 teaspoon of vanilla extract. Beat with an electric mixer on medium speed until smooth and well combined for about 2 minutes.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
In a medium saucepan, whisk together 3/4 cup milk, 1/2 cup of heavy cream, cornstarch, 1/2 cup sugar, and the egg yolks over medium heat.
Cook the mixture, whisking constantly, until it thickens and begins to bubble. Remove from heat and stir in 1 teaspoon of vanilla extract.
Pour the custard into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 2 hours.
To make the chocolate glaze, heat the remaining 1 cup of heavy cream in a small saucepan over medium heat until it just starts to simmer.
Remove from heat and pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Add the corn syrup and let sit for 5 minutes. Stir until smooth and glossy, then let cool slightly.
To assemble, place one cake layer on a serving plate and spread the chilled custard evenly across the top.
Place the second cake layer on top and gently press down to secure it. Pour the chocolate glaze over the top, letting it drip down the sides.
Chill the assembled cake in the refrigerator for at least 30 minutes before serving to allow the glaze to set. Slice and enjoy!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 38.2 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
