All Chocolate Boston Cream Pie Recipe

Ingredients for All Chocolate Boston Cream Pie

How to Make All Chocolate Boston Cream Pie

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, oil, milk, vanilla extract, and melted chocolate.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. While the cakes are cooling, prepare the chocolate custard: In a medium saucepan, whisk together the sugar, cornstarch, and cocoa powder.
9. Gradually whisk in the milk until smooth.
10. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens.
11. Remove from heat and stir in the chocolate chips, butter, and vanilla extract until melted and smooth.
12. Pour the chocolate custard into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until chilled.
13. Once the cakes are completely cool, prepare the chocolate ganache: In a heatproof bowl set over a pan of simmering water, melt the chocolate chips and heavy cream, stirring until smooth.
14. Remove from heat and let cool slightly.
15. Place one cake layer on a serving plate. Spread half of the chilled chocolate custard over the cake layer.
16. Top with the second cake layer and spread the remaining chocolate custard over the top.
17. Pour the chocolate ganache over the top of the cake, letting it drizzle down the sides.
18. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the ganache to set.