Description
A classic Boston Cream Pie featuring layers of light sponge cake, rich vanilla pastry cream, and a glossy chocolate ganache glaze.
Ingredients
Scale
- 4 large eggs, room temperature
- 300 g (1 1/2 cups) granulated sugar
- 173 g (1 1/2 cups) cake flour, plus more for dusting
- 2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 3/4 cup (180ml) half and half
- 56 g (4 tablespoons) unsalted butter
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60ml) water
- 227 g (8 ounces) coarsely chopped dark chocolate
- 1 cup (240ml) heavy cream
- 1 teaspoon light corn syrup
- 1/4 teaspoon Diamond Crystal kosher salt
- 14 g (1 tablespoon) unsalted butter
- 1 recipe vanilla pastry cream
Instructions
- Preheat oven to 350ºF (175ºC). Prepare two 9-inch cake pans with parchment and grease.
- Whisk cake flour, baking powder, and kosher salt in a bowl. Heat half-and-half and butter until warm.
- Whip eggs and granulated sugar at high speed for 5-7 minutes until pale and thick (ribbon stage).
- Gradually mix in half-and-half mixture, then gently fold dry ingredients into egg mixture.
- Divide batter between pans. Bake for 17-20 minutes until golden. Cool completely on racks.
- Combine sugar and water in saucepan. Heat until sugar dissolves. Brush cooled cakes with syrup.
- Melt chocolate, cream, corn syrup, and salt in double boiler. Remove from heat, stir in butter until smooth.
- Spread pastry cream between cake layers. Pour ganache over top layer, letting it drip down sides.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg