All Chocolate Boston Cream Pie Recipe

Ingredients for All Chocolate Boston Cream Pie

• All Purpose Flour
• 1 ¾ cups granulated sugar + ½ cup granulated sugar
• ¾ cup unsweetened cocoa powder + ¼ cup unsweetened cocoa powder + ¼ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 cup (2 sticks) unsalted butter, softened + ¼ cup (½ stick) unsalted butter
• 1 cup milk
• 2 large eggs
• Vanilla Extract
• ¼ cup cornstarch
• 2 cups heavy cream
• 1 cup water
• ¼ cup light corn syrup
• 2 cups powdered sugar

How to Make All Chocolate Boston Cream Pie

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
2. 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.
3. Add 1 cup (2 sticks) unsalted butter, softened; 1 cup milk; 2 large eggs; and 1 teaspoon vanilla extract to the dry ingredients.
4. Beat on low speed with an electric mixer until all ingredients are just moistened.
5. Beat on medium speed for 2 minutes.
6. Pour batter into the prepared pan.
7. Bake for 30-35 minutes, or until a wooden pick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes.
9. Remove from pan and place on a wire rack to cool completely.
10. **Chocolate Filling:** In a medium saucepan, whisk together ½ cup granulated sugar, ¼ cup unsweetened cocoa powder, and ¼ cup cornstarch.
11. Gradually whisk in 2 cups heavy cream.
12. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
13. Boil for 1 minute, stirring constantly.
14. Remove from heat and stir in ¼ cup (½ stick) unsalted butter and 1 teaspoon vanilla extract.
15. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
16. Let cool completely.
17. **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.
18. Remove from heat.
19. Immediately stir in ¼ cup unsweetened cocoa powder.
20. With a whisk, gradually beat in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth and glossy.
21. Let cool slightly.
22. Once the cake is completely cool, cut it horizontally into two thin layers.
23. Place one layer on a serving plate.
24. Spread the cooled chocolate filling evenly over the first layer.
25. Top with the remaining cake layer.
26. Pour the chocolate glaze over the top of the cake, allowing some to drizzle down the sides.
27. Refrigerate for at least 30 minutes before serving to allow the glaze to set.
28. Cover and refrigerate any leftover cake.