Boston Cream Pie
New England classic, two sponge cake rounds sandwiching vanilla pastry cream and topped with a glossy dark chocolate ganache glaze.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 175°C (350°F). Grease and line one 20cm round tin (or use a smaller tin and adjust bake time slightly). Whisk together 45g flour, 0.375 tsp baking powder, and 0.06 tsp salt. Beat 25g softened butter and 45g caster sugar with an electric mixer for 2–3 minutes until pale and fluffy. Beat in 1 egg, then 0.25 tsp vanilla extract.
Bake 1
Fold the flour mixture alternately with 30ml milk into the batter in three additions until smooth. Pour into tin and smooth top. Bake at 175°C for 18–20 minutes until a skewer comes out clean. Cool in tin 10 minutes, then turn out onto a rack and cool completely, about 45 minutes.
Build
While cake cools, heat 90ml milk in a small saucepan until just steaming. Whisk 1 egg yolk, 20g caster sugar, and 7.5g cornflour in a bowl until pale. Slowly pour hot milk into yolk, whisking constantly. Return to pan, whisk over medium heat 2–3 minutes until boiling and thickened to a custard. Off heat, whisk in 0.25 tsp vanilla and 5g butter. Press cling film onto surface and chill 1 hour until cold and set.
Glaze
If using two thinner cake layers, slice the cooled sponge in half horizontally. Place one layer on a plate. Spread chilled pastry cream in a thick even layer. Top with second layer and press gently. Heat 25ml heavy cream in a small pan until just steaming. Pour over 25g chopped dark chocolate, let sit 1 minute, whisk until smooth and glossy. Cool 3 minutes.
Plate
Pour ganache over the top of the cake, encouraging it to drip down the sides in irregular streaks. Chill 15 minutes to set the glaze, then slice and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.