Description
Classic Boston cream pie made with two layers of light sponge cake, a rich vanilla pastry cream filling, and glossy bittersweet chocolate glaze.
Ingredients
Pastry Cream:
2 cups (480ml) half-and-half
6 large egg yolks, at room temperature
1/2 cup (100g) granulated sugar
1/8 teaspoon salt
1/4 cup (31g) all-purpose flour (spooned & leveled)
1/4 cup (4 Tablespoons; 56g) unsalted butter, cut into 4 pieces
1 and 1/2 teaspoons pure vanilla extract
Sponge Cake:
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (180ml) whole milk
6 Tablespoons (85g) unsalted butter
1 and 1/2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 and 1/2 cups (300g) granulated sugar
Chocolate Glaze:
1/2 cup (120ml) heavy cream
2 Tablespoons light corn syrup
4 ounces (113g) bittersweet chocolate, finely chopped
Instructions
1. Heat half-and-half; whisk egg yolks, sugar, salt, and flour in a bowl. Temper warm cream into yolks, cook in saucepan until thick, stir in butter and vanilla, and chill.
2. Preheat oven to 325°F (163°C) and grease two 9-inch round pans.
3. Whisk flour, baking powder, and salt. Heat milk and butter until melted. Beat eggs and sugar until pale, then fold in flour mixture, warm milk, and vanilla.
4. Divide batter into pans and bake at 325°F for 20 to 24 minutes; cool completely on wire racks.
5. Heat heavy cream and corn syrup, pour over chopped bittersweet chocolate, and whisk until smooth.
6. Spread chilled pastry cream over first cake layer, top with second cake layer, and pour chocolate glaze over top.
Notes
Chill custard completely before assembly. Refrigerate assembled cake 1 hour before slicing.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 440
- Sugar: 48g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 22g
- Unsaturated Fat: 22g
- Trans Fat: 22g
- Protein: 7g