Classic Boston Cream Pie (Print version)
Layers of golden sponge cake filled with creamy vanilla custard and topped with glossy chocolate ganache.
# Ingredient List:
→ 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 an electric mixer until pale and thick, about 5 minutes. Mix in vanilla.
04 - Gently fold in the flour mixture until just combined. Mix milk and melted butter together, then fold into the batter until smooth.
05 - Divide batter evenly between prepared pans. Bake for 22-25 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto racks to cool completely.
06 - Heat milk in a saucepan until just simmering. Meanwhile, whisk together egg yolks, sugar, cornstarch, and salt in a separate bowl.
07 - Slowly pour hot milk into the yolk mixture while whisking constantly. Return to saucepan and cook over medium heat, whisking, until thick and bubbling, about 2-3 minutes. Remove from heat, whisk in butter and vanilla. Cover with plastic wrap touching the surface and chill until cold.
08 - Place chopped chocolate and butter in a bowl. Heat cream to a simmer, then pour over the chocolate. Let sit 2 minutes, then stir until smooth.
09 - Place one cake layer on a serving plate. Spread cooled pastry cream evenly over the cake. Top with the second cake layer.
10 - Pour chocolate ganache over the top, letting it drip down the sides. Chill for at least 1 hour before serving.
# Expert Advice:
01 -
- The combination of airy sponge, silky custard, and rich chocolate hits every texture craving in one bite
- Despite its fancy bakery appearance, this comes together with pantry staples and patience
02 -
- Plastic wrap must touch the surface of the pastry cream or you will end up with a rubbery skin that ruins the silky texture
- The ganache works best when the cake is completely chilled, otherwise it will slide right off the sides
03 -
- Cake layers freeze beautifully for up to a month, wrapped well in plastic and foil
- A bench scraper helps smooth the pastry cream layer evenly before topping with the second cake