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Homemade Boston Cream Pie

Classic Homemade Boston Cream Pie
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Indulge in a classic with this Homemade Boston Cream Pie! Layers of tender yellow cake embrace a creamy vanilla custard, all draped in a rich chocolate ganache.

Ingredients

Scale
  • For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • For the Pastry Cream:
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache:
  • 6 ounces semi-sweet chocolate, chopped
  • ¾ cup heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined.
  5. Pour batter into prepared pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  7. Make the Pastry Cream: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.
  8. In a separate bowl, whisk egg yolks. Slowly whisk a small amount of the milk mixture into the egg yolks to temper them. Then, pour the egg yolk mixture back into the saucepan.
  9. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
  10. Stir in butter and vanilla extract. Pour into a bowl, cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.
  11. Make the Chocolate Ganache: Place chopped chocolate in a heatproof bowl.
  12. In a small saucepan, heat heavy cream over medium heat until it just comes to a simmer.
  13. Pour hot cream over chocolate and let sit for 1 minute. Then, whisk until smooth. Stir in butter.
  14. Assemble the Pie: Place one cake layer on a serving plate. Spread the pastry cream evenly over the cake layer. Top with the second cake layer.
  15. Pour the chocolate ganache over the top cake layer, allowing it to drip down the sides.
  16. Refrigerate for at least 30 minutes before serving.

Notes

For an extra touch, dust the top of the pie with powdered sugar before serving.

Find it online: https://delilita.com/homemade-boston-cream-pie/