The first time I tried Boston cream pie was about 10 years ago, while traveling in the US. Ever since I forgot about this delicious cake, and only about a year ago finally thought about how tasty and so simple this cake is.
2 soft vanilla cakes that are so easy to make, filled with vanilla cream, all topped with shiny chocolate ganache. It’s the perfect combination of chocolate and vanilla in one yummy cake that is perfect for birthdays!
Boston Cream Pie
For cake layers:
- 2 large egg yolks
- 150 grams (3/4 cup) sugar
- 120 ml. (1/2 cup) milk
- 75 ml. (1/3 cup) vegetable oil
- 1 tsp. vanilla extract
- 160 grams (1 cup + 2 tbsp.) all-purpose flour
- 6 grams (1 1/2 tsp.) baking powder
- 2 large egg whites
- 1/4 tsp. fine salt
- 60 ml. (1/4 cup) milk
For vanilla cream:
- 500 ml. (2 cups) milk
- 1 tsp. vanilla paste or grains of 1 vanilla bean
- 6 large egg yolks
- 150 grams (3/4 cup) sugar
- 35 grams (1/4 cup) cornstarch
- 25 grams (2 tbsp.) soft butter
For chocolate ganache:
- 200 grams dark chocolate
- 250 ml. (1 cup) heavy cream
- Crunchy chocolate pearls
Preheat oven to 170 degrees and grease the pan.
In a medium bowl put egg yolks, sugar, milk, oil and vanilla and whisk until mixture is smooth.
Add flour and baking powder and mix just until incorporated.
In a mixer bowl, whip egg whites and salt until you get a uniform and stable foam, but not too stiff.
Add about 1/3 amount of the egg whites into the cake mixture and mix well.
Add the remaining egg whites and fold gently until smooth.
Pour the mixture into the pan, and smooth the top.
Bake for 35-45 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs.
Cool completely at room temperature.
Cut the cake into 2 layers using a serrated knife.
In a medium saucepan put milk and vanilla and heat to simmering point.
Meanwhile, whisk egg yolks, sugar and cornstarch until blended.
Pour about 1/3 amount of hot milk onto the yolk mixture, while whisking until mixture is smooth.
Pour the mixture into the saucepan with remaining milk and beat well.
Cook all together on medium-low, while constantly whisking, until you get a thick cream. The cream is ready when the first bubbles begin to appear in the boil.
Remove from heat and add in butter. Stir until dissolved.
Pour the cream into a flat container, cover the surface of the cream with plastic wrap (in order to avoid crust formation) and cool in the fridge for 3-4 hours or until completely cold.
Remove the cream from the refrigerator, transfer to a large bowl and beat well until smooth.
Wet the bottom layer of the cake with a little milk and spread about half the amount of vanilla cream in an even layer.
Place the second layer, and moisten with a little milk. Spread over the remaining cream and flatten the top.
Keep the cake in the refrigerator prior to coating.
Chop the chocolate and put in a bowl.
In a small saucepan, heat cream to a simmer. Pour the hot cream over the chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
Cool 10 minutes at room temperature.
Place the cake on a rack and cover with ganache on the top and the sides.
Cool the cake in the refrigerator for an hour to set.
Decorate with crunchy chocolate pearls and serve.
- Keep the cake in a closed container in the refrigerator up to 4-5 days.
- You can decorate with nuts or chopped chocolate.
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