The Most Delicious Boston Creme Pie Cake
There is just something about Boston Creme Pie. I am not sure if it is the combination of the chocolate and creme filling or the ease of making it. Possibly it is the 2 things together. Boston creme “pie” is really a sponge cake. It is named because it turns out as light and fluffy as a sponge. The cake includes two layers filled with a creamy vanilla-flavored custard and topped with rich chocolate icing. Can you say yum? I know I can.
Ingredients
Cake ingredients
- ¾ cup butter unsalted sweet cream, softened
- 1½ cups sugar
- 4 eggs large
- 3 cups flour
- 3 tsp baking powder
- ¾ tsp kosher salt
- ¾ cup milk
- 2 tsp pure vanilla extract
Creme filling ingredients
- ½ cup sugar
- 2 tbsp cornstarch
- ½ tsp salt
- 2 cup milk
- 4 egg yolks large
Chocolate ganache Ingredients
- 2 cups chocolate chips semi-sweet
- 1 cup whipping cream heavy
- 2 cups chocolate chips semi-sweet, miniature
Instructions
Cake Instructions
- Preheat oven to 350 degrees and spray two 9in round baking pans.
- Using a medium bowl, whisk together the flour, baking powder and salt.
- Using a large bowl, beat the butter and sugar until light and fluffy.
- Beat in the eggs, 1 at a time until combined.
- Beat in the vanilla.
- Alternate between the milk and dry ingredients, beating until combined after each ingredient.
- Divide the batter between the two pans.
- Bake in the oven for 33-36 minutes and allow to cool completely on a counter.
Creme filling Instructions
- Using a medium pot, whisk until combined the sugar, cornstarch and salt.
- Gradually whisk in the milk.
- Whisk in the egg yolks.
- Place onto the stove over medium heat and let it come to a boil while gradually whisking.
- Continue to whisk until a thick pudding forms, about 1 minute after it starts to boil.
- Remove from heat and scoop into a medium bowl, cover with plastic, and place into the fridge while you make the ganache.
Chocolate Ganache Instructions
- Using a small pot, bring the heavy whipping cream to a simmer.
- Pour the 2 C semi sweet chocolate chips into a medium bowl.
- Pour the hot cream over the chocolate chips and let sit for 1 minute.
- Whisk until smooth and set aside to cool.
Building the cake
- Remove 1 cake layer from a pan and place onto a serving plate.
- Spread the creme filling onto the cake layer.
- Place the second layer of cake on top.
- Place the cake into the fridge to harden for an hour.
- This will also help the ganache set quicker.
- Once your cake is firm and cold, remove it from the fridge and spread the ganache all around the cake.
- Using the mini chocolate chips, coat the sides of the cake, leaving the top as a smooth chocolate top.
- Cut and serve with a big glass of milk!
Nutrition
Serving: 1sliceCalories: 517kcalCarbohydrates: 66gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 146mgSodium: 5586mgPotassium: 117mgFiber: 1gSugar: 44gVitamin A: 677IUVitamin C: 1mgCalcium: 123mgIron: 2mg
Tried this recipe?Let us know how it was!