Ingredients for Boston Cream Pie
- Margarine
- Cake Flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/2 cup vegetable oil
- Vanilla
- 4 large eggs
- 3 cups milk
- 1/4 cup cornstarch
- Egg Yolk
- Whipping Cream
- 2 1/2 cups all-purpose flour
- Unsweetened Chocolate
- 4 tablespoons (1/2 stick) unsalted butter
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How to Make Boston Cream Pie
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the custard filling: In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute.
- Remove from heat and stir in the vanilla extract and butter. Pour the custard into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until chilled.
- Prepare the chocolate ganache: In a heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate chips and heavy cream, stirring until smooth.
- Remove from heat and let cool slightly.
- Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate.
- Spread the chilled custard evenly over the first cake layer.
- Top with the second cake layer.
- Pour the chocolate ganache over the top of the cake, letting it drizzle down the sides.
- Refrigerate for at least 30 minutes before serving to allow the ganache to set.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
184g
Fat
64g
Carbs
28g
