Ingredientes para All Chocolate Boston Cream Pie
- 1 1/2 cups all-purpose flour
- 2 1/4 cups granulated sugar
- 1 1/4 cups unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 cups (3 sticks) unsalted butter
- 1 cup milk
- 2 large eggs
- 3 teaspoons vanilla extract
- 1/4 cup cornstarch
- 2 cups heavy cream
- 1 cup water
- 1/4 cup light corn syrup
- 2 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this All Chocolate Boston Cream Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar All Chocolate Boston Cream Pie
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, and 1 ½ teaspoons baking soda.
- Add 1 cup (2 sticks) unsalted butter, softened; 1 cup milk; 2 large eggs; and 1 teaspoon vanilla extract to the dry ingredients.
- Beat on low speed with an electric mixer until all ingredients are just moistened.
- Beat on medium speed for 2 minutes.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes.
- Remove from pan and place on a wire rack to cool completely.
- **Chocolate Filling:** In a medium saucepan, whisk together ½ cup granulated sugar, ¼ cup unsweetened cocoa powder, and ¼ cup cornstarch.
- Gradually whisk in 2 cups heavy cream.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
- Boil for 1 minute, stirring constantly.
- Remove from heat and stir in ¼ cup (½ stick) unsalted butter and 1 teaspoon vanilla extract.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Let cool completely.
- **Chocolate Glaze:** In a small saucepan, bring 1 cup water, ¼ cup (½ stick) unsalted butter, and ¼ cup light corn syrup to a boil.
- Remove from heat.
- Immediately stir in ¼ cup unsweetened cocoa powder.
- With a whisk, gradually beat in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth and glossy.
- Let cool slightly.
- Once the cake is completely cool, cut it horizontally into two thin layers.
- Place one layer on a serving plate.
- Spread the cooled chocolate filling evenly over the first layer.
- Top with the remaining cake layer.
- Pour the chocolate glaze over the top of the cake, allowing some to drizzle down the sides.
- Refrigerate for at least 30 minutes before serving to allow the glaze to set.
- Cover and refrigerate any leftover cake.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
197g
Fat
68g
Carbs
23g
