This chocolate Boston cream pie is made completely from scratch but don't let that scare you away. The only difference between this cake and a traditional Boston cream pie is the substitution of chocolate cake, drizzled with a vanilla syrup, in place of a yellow cake.
|Chocolate Boston Cream Pie|
There are three easy steps to this cake. Consider making the cake ahead of time. You can make the cake in advance and freeze it, like I did. The cake thaws quickly and you'll find it easier to cut the chilled cake in half before adding the pastry cream filling.
Chocolate Boston Cream PiePrinter Friendly Recipe
To Make the CakeMakes one 9" round layer cake
|Chocolate Boston Cream Pie|
- 2/3 cup cake flour
- 3 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 3 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla
- 3/4 teaspoon Kahlua
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
Preheat your oven to 350°F. Grease a 9-inch round cake pan. Line the bottom of the pan with waxed paper and grease the paper. Sift the flour, cocoa, and baking soda into a small bowl. Using your electric mixer, beat the egg yolks and 1/2 cup sugar together in a medium bowl until very thick and light in color, about 3 minutes. Add the vanilla and Kahlua. Stir to combine.
In a separate bowl, using clean beaters beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff. Fold 1/3 of the egg whites into the yolk mixture. Alternate folding in the flour and egg whites, ending with the egg whites. Spread the batter evenly in the cake pan.
Bake the cake until puffed and tester inserted into the center comes out clean, about 18 minutes. Cool in the pan on a rack. Cut around the pan to loosen the cake. Turn the cake out onto your work surface. Remove the paper. Using a long, serrated knife, cut the cake in half, horizontally. Place half of the cake, cut side up, on your cake dish. Drizzle half of syrup (about 3 1/2 tablespoons) over each side of the cake.
- 1 1/3 cups heavy cream
- Pinch salt
- 4 teaspoons cornstarch
- 2 tablespoons unsalted butter, cut into 2 pieces
- 1 1/2 teaspoons vanilla extract
Bring the heavy cream to a simmer in a medium saucepan over medium heat. While the cream is heating, whisk the egg yolks, sugar and salt together in a medium bowl until combined. Whisk the cornstarch into the egg mixture until pale yellow and thick, about 30 seconds.
Slowly whisk half of the hot cream into the egg mixture to temper, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. You'll want the mixture to come to a boil. Be sure the pastry cream is very thick before your take it off the heat. Off the heat, whisk in the butter and vanilla. Transfer the mixture to a small bowl, press plastic wrap directly on the surface, and refrigerate until chilled and set, about 2 hours.
The Ganache Topping
- 4 ounces bittersweet chocolate, chopped
- 1/3 cup heavy cream
- 1/8 cup light corn syrup
- 1/4 teaspoon vanilla extract
The Cake AssemblySpoon the pastry cream onto the bottom half of the cake. Spread evenly to the edges. Top with the other half of the cake. Pour the warm ganache over the top of the cake spreading to the edges and dripping down the sides, if desired. Chill cake until ready to serve.
I have to tell you that I loved this cake. I also have to admit that I ate more of it than I should have. I tell you this as a warning. This chocolate Boston cream pie is an addictive cake. I think I may like this chocolate version better than the traditional Boston cream pie. I know, that's heresy, but this is one darn-delicious cake!
Shared on Meal Plan Monday.
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