Boston Cream Pie

Quick facts

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 2 cups vanilla pastry cream, chilled
• 6 oz semisweet chocolate, chopped
• 3/4 cup heavy cream

Step-by-step method

1. Heat oven to 350°F. Grease and line two 8-inch round cake pans.

2. Whisk flour, baking powder and salt. Beat eggs and sugar 5 minutes until pale and thick.

3. Heat milk and butter until butter melts. Fold dry ingredients into egg mixture, then fold in warm milk mixture and vanilla.

4. Divide batter and bake 22–26 minutes until tops spring back. Cool completely.

5. Place one layer on a plate, spread with chilled pastry cream, and top with second layer.

6. Pour hot cream over chopped chocolate, rest 2 minutes, stir smooth, cool slightly, then spread over cake. Chill at least 1 hour before slicing.

Tips for the best result

• Cool cake completely before filling.
• Pastry cream should be cold and thick.
• Let ganache cool slightly so it does not run off the cake.

Storage and reheating

Refrigerate covered up to 3 days because of the pastry cream filling.

Approximate nutrition per serving

Approximately 420 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.