Description
Boston Cream Pie is a classic American dessert featuring three delicious layers: a tender sponge cake, rich vanilla pastry cream, and a glossy bittersweet chocolate ganache. This nostalgic treat offers a perfect balance of textures and flavors, making it a stunning dessert for any occasion.
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, melt 2 tablespoons unsalted butter over medium heat. In a bowl, whisk together 4 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and 1/4 teaspoon kosher salt until smooth. Gradually add 1 3/4 cups whole milk to the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens and comes to a boil. Remove from heat, stir in 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste. Transfer to a bowl, cover with plastic wrap touching the surface, and chill in the refrigerator until set.
- 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 1 1/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt. In another large bowl, beat 3 large eggs and 1 1/4 cups sugar until thick and pale. Melt 6 tablespoons unsalted butter and combine with 3/4 cup whole milk and 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste. Alternate adding the dry ingredients and the milk mixture to the egg mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Sponge Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30-40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on wire racks before removing.
- Prepare the Chocolate Ganache: Chop or use chocolate chips (4 ounces bittersweet chocolate), place in a heatproof bowl. Heat 1/2 cup plus 1 tablespoon heavy cream in a small saucepan until just simmering. Pour the hot cream over the chocolate along with 1 tablespoon light corn syrup and 1/8 teaspoon kosher salt. Let it sit for a minute, then stir until smooth and glossy. Allow to cool slightly to thicken.
- Assemble the Boston Cream Pie: Place one sponge cake layer on a serving plate. Spread the chilled pastry cream evenly over the top. Place the second cake layer on top. Pour the chocolate ganache over the top layer, allowing it to drizzle down the sides evenly. Chill the assembled cake in the refrigerator for at least 1 hour before serving to set the ganache.
Notes
- Use fresh ingredients for best flavor and texture.
- Chilling the pastry cream well helps it set properly and makes spreading easier.
- You can substitute bittersweet chocolate with semisweet if preferred, but bittersweet provides a balanced sweetness.
- For a vanilla bean flavor, use vanilla bean paste instead of extract.
- If you prefer a lighter cake, you can use cake flour instead of all-purpose flour.
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 46.6 g
- Sodium: 297 mg
- Fat: 22.8 g
- Saturated Fat: 13.1 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 62.1 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 0 mg
