Classic Boston Cream Pie (Print)
Tender sponge cake layered with vanilla custard and topped with glossy chocolate ganache.
# What You Need:
→ Sponge Cake
01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup unsalted butter, melted and cooled
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract
→ Pastry Cream
09 - 2 cups whole milk
10 - 1/2 cup granulated sugar
11 - 4 large egg yolks
12 - 1/4 cup cornstarch
13 - 2 tablespoons unsalted butter
14 - 1 teaspoon vanilla extract
15 - Pinch of salt
→ Chocolate Ganache
16 - 4 oz semisweet or bittersweet chocolate, chopped
17 - 1/2 cup heavy cream
18 - 1 tablespoon unsalted butter
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or line with parchment paper.
02 - Sift together flour, baking powder, and salt in a bowl. Set aside.
03 - Beat eggs and sugar with electric mixer until pale and thick, about 5 minutes. Mix in vanilla.
04 - Gently fold flour mixture into egg mixture until just combined. Mix milk and melted butter, then fold into batter until smooth.
05 - Divide batter evenly between prepared pans. Bake for 22-25 minutes until toothpick comes out clean. Cool in pans 10 minutes, then turn out onto racks to cool completely.
06 - Heat milk in saucepan until just simmering. Whisk egg yolks, sugar, cornstarch, and salt in separate bowl. Slowly pour hot milk into yolk mixture, whisking constantly.
07 - Return mixture to saucepan. Cook over medium heat, whisking constantly, until thick and bubbling, about 2-3 minutes. Remove from heat, whisk in butter and vanilla. Cover with plastic wrap touching surface and chill until cold.
08 - Place chopped chocolate and butter in bowl. Heat cream to simmer, then pour over chocolate. Let sit 2 minutes, then stir until smooth.
09 - Place one cake layer on serving plate. Spread cooled pastry cream evenly over cake. Top with second cake layer.
10 - Pour chocolate ganache over top, letting it drip down sides. Chill at least 1 hour before serving.
# Expert Advice:
01 -
- The contrast of cool creamy custard against rich dark chocolate creates layers of flavor that make every bite feel like a discovery
- Despite its bakery elegance, this recipe comes together with patience rather than professional skills
02 -
- The plastic wrap trick touching the surface of the pastry cream prevents a skin from forming while chilling
- Room temperature ingredients incorporate better, so take eggs and milk out about 30 minutes before starting
03 -
- When folding ingredients into the egg mixture, use a rubber spatula and gentle strokes to preserve all the air you created
- If your ganache seizes, whisk in a teaspoon of warm cream one drop at a time until smooth again