Description
Classic Boston Cream Pie is a delightful dessert featuring two layers of tender sponge cake filled with rich pastry cream and topped with a smooth chocolate ganache. This recipe combines the silky custard and moist cake to recreate the iconic treat from Boston, perfect for special occasions or a decadent family dessert.
Ingredients
Scale
Pastry Cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter, sliced
- 2 teaspoons pure vanilla extract
Sponge Cake
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, sliced and at room temperature
- 1 cup whole milk
- 4 large eggs, at room temperature
- 2 cups granulated sugar
- 2 tablespoons vegetable or canola oil
- 2 teaspoons pure vanilla extract
Chocolate Ganache
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon light corn syrup (optional, for shine)
- ½ cup heavy whipping cream
Instructions
- Prepare the Pastry Cream: In a large saucepan, whisk together the sugar and cornstarch. In a separate bowl, whisk the milk and egg yolks until fully combined. Slowly pour this mixture into the saucepan, whisking continuously. Cook over medium heat, stirring often, until the mixture boils and thickens, about 1 minute. Remove from heat and stir in the butter one tablespoon at a time, followed by the vanilla extract. Strain the pastry cream through a fine-mesh sieve into a heatproof bowl. Cover with plastic wrap pressed onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours until chilled.
- Prepare the Sponge Cake: Preheat the oven to 350°F (180°C). Grease and line two 9-inch cake pans with parchment paper. In a bowl, sift together the flour, baking powder, and salt; set aside. Heat the butter and milk in a saucepan over medium heat until it simmers, then remove from heat. In a separate bowl, beat the eggs and sugar until light and fluffy, about 5 minutes. Mix in the oil and vanilla extract. Gently fold in the dry ingredients. Slowly pour in the warm milk and butter mixture, folding gently until fully combined. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool the cakes in the pans for 20-30 minutes, then remove and let cool completely.
- Assemble the Cake: Once the pastry cream is chilled, whisk it until smooth. Level the cake layers if needed. Place one cake layer on a cake stand and pipe or spread the pastry cream onto it, leaving a 1-inch border around the edges. Place the second cake layer upside down on top of the first and press gently to adhere. Refrigerate the assembled cake while preparing the ganache.
- Prepare the Chocolate Ganache: Place the chopped chocolate and corn syrup in a bowl. Heat the heavy cream in a microwave for 45-60 seconds until hot. Pour the hot cream over the chocolate and let sit for 2 minutes to melt, then stir gently until smooth. Let the ganache cool for 15-20 minutes until thick but still pourable.
- Finish the Cake: Remove the cake from the fridge and pour the ganache evenly over the top, spreading smoothly to cover. Refrigerate the finished cake for 1-2 hours to set before slicing and serving.
Notes
- Ensure eggs and butter are at room temperature for best mixing results in the sponge cake.
- Press plastic wrap directly on the pastry cream surface to prevent skin formation.
- You can substitute semi-sweet chocolate with dark or milk chocolate based on preference.
- The corn syrup in the ganache is optional but improves shine and texture.
- Let the cake chill thoroughly for easier slicing and clean layers.
