Traditionally made with yellow sponge cake,this version features chocolate…and if you had always thought,’Boston Cream Pie’ was an actual ‘pie’, you’ve just learned thatit is actually a ‘cake’!
Recipe: Chocolate BostonCream Pie
Cake:1 cup all-purpose flour
Heat oven to 350°F (175°C). Greaseand flour a 9-inch round cake pan; set aside.
For Cake: combine all cake ingredientsin large mixing bowl. With an electric mixer, beat at mediumspeed, scraping bowl often, until well mixed, about 2 minutes.Pour batter into prepared pan.
Bake in preheated oven for 25 to 30 minutesor until wooden pick inserted in center comes out clean. Coolon wire rack for 10 minutes and carefully remove from pan. Allowto cool completely.
For Filling: combine pudding mix and 11/2 cups milk in medium bowl with wire whisk until thickened.Refrigerate until ready to assemble.
For Glaze: Place whipping cream in 1-quartsaucepan. Cook over medium heat just until cream begins to boil(1 to 2 minutes). Add chocolate; remove from heat. Stir glazewith wire whisk until smooth. Cool to room temperature.
To Assemble: Split cake horizontally inhalf. Place bottom layer on serving platter; spread filling overtop. Place top cake layer over pudding. Refrigerate for one hourand then spread glaze over top of cake. Store refrigerated.
3/4 cup granulated sugar
1/2 cup milk
1/3 cup butter or margarine, softened
1/3 cup unsweetened cocoa
2 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking sodaFilling:1 (3.3-ounce) package instant white chocolateor vanilla flavored pudding mix
1 1/2 cups milkGlaze:1/4 cup heavy whipping cream
1/2 cup semisweet chocolate chips
Makes 10 servings.
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