Chocolate Boston Cream Recipe

Name: Chocolate Boston Cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: one 9-inch cake
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup hot coffee; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 4 large egg yolks; 2 teaspoons vanilla extract; 1 cup heavy cream; 8 ounces semisweet chocolate, chopped; 2 tablespoons light corn syrup

American · Dessert · 60 min total

Chocolate Boston Cream recipe videos

A decadent dessert featuring layers of moist chocolate cake, creamy vanilla custard, and a glossy chocolate ganache. This homemade version of the classic Boston cream pie is sure to impress.

30
min prep

30
min cook

12
servings

480
kcal/serving

Ingredients

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup hot coffee
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 teaspoons vanilla extract
1 cup heavy cream
8 ounces semisweet chocolate, chopped
2 tablespoons light corn syrup

Instructions

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, 2 cups sugar, cocoa, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and 1 teaspoon vanilla; beat on medium speed for 2 minutes. Stir in hot coffee (batter will be thin).
Pour batter into prepared pans. Bake 25-30 minutes until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn onto wire racks to cool completely.
For custard: In a medium saucepan, whisk together milk, 1/2 cup sugar, cornstarch, and egg yolks. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat; stir in 2 teaspoons vanilla. Transfer to a bowl, cover surface with plastic wrap, and chill until cold.
For ganache: Place chopped chocolate in a bowl. Heat cream and corn syrup in a small saucepan until just simmering; pour over chocolate. Let stand 1 minute, then stir until smooth. Cool until thickened but pourable.
To assemble: Place one cake layer on a serving plate. Spread chilled custard over top. Place second cake layer on top. Pour ganache over cake, letting it drip down sides. Refrigerate at least 1 hour before serving.

Tips

For a richer flavor, use dark chocolate for the ganache.
Store leftovers covered in the refrigerator for up to 3 days.
Bring to room temperature before serving for best texture.

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