Classic Boston Cream Pie

Ingredients

• For the sponge cake: For the sponge cake:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 3/4 cup (180ml) whole milk 3/4 cup (180ml) whole milk
• For the vanilla custard filling: For the vanilla custard filling:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate ganache: For the chocolate ganache:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) semisweet chocolate, finely chopped 8 ounces (225g) semisweet chocolate, finely chopped

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 51g, 34g
• Protein: 6g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
6. 6.
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
7. 7.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. 8.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
9. 9.
   Meanwhile, prepare the vanilla custard filling. In a saucepan, heat the milk over medium heat until steaming but not boiling.
10. 10.
    In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and creamy.
11. 11.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
12. 12.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
13. 13.
    Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.
14. 14.
    Once the cakes and custard are completely cooled, assemble the Boston Cream Pie. Place one cake layer on a serving plate.
15. 15.
    Spread the chilled custard evenly over the cake layer.
16. 16.
    Top with the second cake layer.
17. 17.
    Prepare the chocolate ganache by heating the heavy cream in a saucepan until it begins to simmer.
18. 18.
    Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
19. 19.
    Stir the mixture until smooth and glossy.
20. 20.
    Pour the ganache over the top of the cake, allowing it to drip down the sides.
21. 21.
    Refrigerate the Boston Cream Pie for at least 1 hour before serving to allow the ganache to set.
22. 22.
    Slice and serve chilled.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Eggs — Use large eggs at room temperature for better incorporation into the batter.
• Semisweet chocolate — Choose a high-quality brand for the best flavor and texture in the ganache.
• Cornstarch — Whisk the cornstarch with the sugar and egg yolks until smooth to avoid lumps in the custard.

Tips & Tricks

• To ensure a moist sponge cake, do not overmix the batter once the dry ingredients are added.
• When assembling the cake, make sure the custard is chilled to prevent it from melting into the cake layers.
• For a smoother ganache, strain the hot cream before pouring it over the chocolate.
• Allow the ganache to cool slightly before pouring it over the cake to achieve a thicker consistency.
• For an extra touch of elegance, garnish the top of the cake with chocolate shavings or fresh berries.

Serving advice

Serve the Classic Boston Cream Pie chilled for the best texture and flavor. Slice the cake with a sharp knife, wiping it clean between cuts for neat slices. Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.

Presentation advice

Present the Classic Boston Cream Pie on a cake stand or a decorative serving platter. Dust the top with a light sprinkling of powdered sugar for an elegant touch. Garnish the plate with fresh mint leaves or chocolate curls to add visual appeal.