TRIPLE CHOCOLATE BOSTON CREAM PIE
This triple chocolate Boston cream pie starts with a fudgy chocolate cake that tastes even better the next day. It's filled with a luscious chocolate custard and topped with shiny chocolate ganache. Traditional Boston cream pie may be the official state dessert of Massachusetts, but this chocolate twist has become the official dessert of my apartment.
Provided by Samantha Seneviratne
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-by-2-inch round cake pan and line it with parchment.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, whisk together the sugar, melted butter and eggs. Alternate whisking the flour mixture and the buttermilk and coffee into the sugar and egg mixture, starting and ending with the flour mixture. Transfer the batter to the prepared pan.
- Bake until a toothpick inserted into the center comes out with moist crumbs attached, about 40 minutes. Transfer to a rack to cool for 20 minutes, then flip the cake out onto the rack to cool completely, about 1 hour.
- For the custard: Put the chocolate and butter in a medium bowl and set a fine-mesh sieve over it. In another medium bowl, whisk the sugar, cornstarch, salt and egg yolks together until smooth.
- Bring the milk and the cocoa powder to a simmer in a small pot. While whisking, add about 1/4 cup of the hot milk mixture to the yolk mixture. Repeat this process until the two are completely combined. Return the mixture to the pot and heat over medium while stirring constantly. Bring the custard to a boil and cook, whisking constantly, for 1 to 2 minutes. Immediately pour the custard through the sieve into the bowl with the chocolate. After the butter and chocolate have melted, whisk until smooth. Cover with a piece of plastic wrap, making sure the plastic touches the surface of the custard, and chill until completely cold, about 1 hour.
- For the glaze: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan and pour it over the chocolate. Let the mixture stand until smooth and then whisk it to combine. Whisk in the salt. Chill the glaze, stirring occasionally, until it is thick enough to spread over the top of the cake, 20 to 30 minutes.
- To assemble the cake, cut it in half crosswise. Spread the chocolate custard evenly over the bottom half, and replace the top half. Spread the glaze evenly over the top.
BOSTON CREAM PIE WITH CHOCOLATE GLAZE
Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch. -Edwina Olson, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. , In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside., Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 397 calories, Fat 17g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 409mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
CLASSIC BOSTON CREAM PIE
This American classic, first made by a Boston chef in the 1850s, isn't actually a pie at all, it's a cake: two sponge layers with custard-cream filling and a shiny chocolate glaze. This Boston Cream Pie recipe calls for a 9-by-2-inch cake pan; if you use an 8-inch wide pan, the batter will overflow.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 15
Steps:
- To make cake: Heat oven to 350 degrees. Lightly butter and flour a 9-by-2-inch round cake pan. Line with parchment paper; set aside.
- Sift together cake flour and salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat egg mixture on high until thickened and pale, about 6 minutes.
- Meanwhile, in a small saucepan, combine milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour hot milk into egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in flour mixture. Pour into prepared pan.
- Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to a wire rack to cool for 15 minutes. Remove from pan; cool completely.
- To make filling: Prepare an ice-water bath. In a large bowl, whisk egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. (It is essential that mixture come to a boil.) Remove from heat.
- Whisking constantly, slowly pour hot milk mixture into egg yolks. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 3 minutes. (It is essential that mixture bubble again.) Remove from heat; stir in vanilla extract.
- Transfer filling to a medium bowl. Place the bowl in the ice bath. Stir from time to time until mixture cools; it thickens as it cools. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. The filling may be refrigerated overnight at this stage, or it is ready to use.
- To make glaze and assemble cake: Split cake into two layers; spread bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside.
- In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine chocolate and heavy cream. Stir occasionally until chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes.
- Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.
CHOCOLATE-GANACHE GLAZE FOR BOSTON CREAM PIE CUPCAKES
Use this rich chocolaty glaze to top our Boston Cream Pie Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/4 cups
Number Of Ingredients 3
Steps:
- Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.
BOSTON CREAM PIE
An ancient Good Housekeeping recipe that I religiously make every New Years day. If you've never made a scratch cake, you don't know what you're missing. Using cake flour is a must. See Lennie's recipe #87689. Be sure to properly measure your flour by lightly spooning into a measure cup until overflowing then using the backside of a knife to level off. Too little flour will produce a callapsed cake and too much will have wet spots with dense layers. Cake layers freezeable. Prep time also includes assembly time.
Provided by gailanng
Categories Dessert
Time 1h25m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Grease and flour two 9" round cake pans or make it easy on yourself and trace the bottom of the cake pans on a piece of waxed paper and cut to fit then place on bottom of pans. No need to grease; the cakes will fall right out.
- For the cake layers: Separate eggs; place whites in a small, clean bowl free of any grease or oil and set aside. In a large mixing bowl, combine cake flour, 3/4 cup of the sugar, baking powder and salt. Set aside.
- In a small bowl with an electric mixer, beat egg whites until soft peaks form. Very gradually beat in the remaining 1/4 cup sugar; beat until stiff peaks form. Set aside.
- Add egg yolks, oil and 1/2 cup milk to flour mixture. With electric mixer, beat until smooth, scraping sides of bowl occasionally. Add remaining 1/2 cup milk and vanilla. Beat just until combined. Carefully fold beaten egg whites into batter. Divide batter into prepared pans.
- Bake cakes 20 to 25 minutes or until centers spring back when gently pressed. Cool in pans on wire rack for 5 minutes. Loosen cake around edges with a sharp knife then turn cakes out onto racks and remove waxed paper, if used; cool completely. (Tip: I make the cake layers in advance, wrap and freeze. Defrost in wrapper for a couple of hours then proceed with the filling and glaze.).
- While cake is baking, make cream filling: In a 1-quart saucepan, heat 1 cup milk to boiling. In cup or small bowl, combine remaining 1/2 cup milk, cornstarch, sugar, pinch salt, egg and vanilla until blended.
- When milk comes to boiling, gradually stir in cornstarch mixture with wire whisk. Return to boiling, stirring constantly. Reduce heat and simmer 1 minutes or until thickened to pudding consistancy. Set aside to cool to room temperature.
- Make chocolate glaze: In 1 quart saucepan, heat water and sugar to boiling. Add chocolate chips; stir until glaze is smooth; remove from heat. Cool 5 to 10 minutes or until slightly thickened.
- To assemble, place one cake layer, upside down, on a serving plate. Spread with cream filling. Top with remaining cake layer, right side up. Spoon glaze over top; spread to edges of cake. Refrigerate.
Nutrition Facts : Calories 470.3, Fat 18.3, SaturatedFat 6.2, Cholesterol 80.4, Sodium 345.8, Carbohydrate 69.8, Fiber 2, Sugar 34.9, Protein 8.7
ALL CHOCOLATE BOSTON CREAM PIE
This cake is an absolute chocolate-lover's dream! The glaze must be a little warm when poured over the cooled cakes or the glaze will not set properly, place in the refrigerator as soon as possible to harden the glaze --- one box of Duncan Hines deviled food chocolate cake mix may be used instead and baked in two 8-inch round pans, I previously baked the cakes in 9-inch pans and found they were too flat, so I suggest 8-inch pans for the boxed cake mix :)
Provided by Kittencalrecipezazz
Categories Pie
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350°F.
- Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
- For the cake; in a large bowl combine the flour and sugar; set aside.
- In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
- Pour the chocolate mixture over the flour mixture; whisk to combine completely.
- Whisk in the eggs, buttermilk, baking soda and vanilla until combined.
- Divide the batter evenly between the cake pans.
- Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
- Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
- For the filling; In a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes).
- Add in the thawed Cool Whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes).
- For the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy).
- Place 1 cake round upside down onto a cake platter or large plate.
- Top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that's the best part lol!).
- Place the second layer over the top of the pudding mixture.
- Allow the glaze to cool just slightly until a thick pourable texture is achieved.
- Slowly pour the glaze over the cooled cake, allowing it to run down the sides.
- Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.
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BOSTON CREAM PIE {WITH CHOCOLATE GANACHE} | LIL' LUNA
From lilluna.com
4.9/5 (21)Total Time 35 minsCategory DessertCalories 555 per serving
- To make the custard, in a medium sauce pan, whisk together the eggs, sugar, corn starch and salt until well combined and no lumps remain. Then whisk in the milk until well combined. Heat the mixture over medium-high heat for 2 to 4 minutes, or until thickened. Remove from heat and whisk in the vanilla. Add the pieces of butter, and stir until completely melted and smooth. Pour the custard into a bowl, cover with plastic wrap, and refrigerate until completely chilled.
- To assemble the cake, level the cake rounds using a serrated knife or cake leveler. Place one of the cake rounds on a serving plate, and gently spread the cooled custard evenly over the cake layer. Add the remaining cake layer on top.
- To make the ganache, add the chocolate chips to a medium bowl. Add the heavy whipping cream to a microwave safe bowl or measuring cup, and heat one minute on high, or until boiling. Pour the whipping cream over the chocolate chips and let stand for one minute. Using a fork, stir the ganache until it is smooth and the chocolate has melted completely. Pour the ganache over the cake, spreading evenly. Let stand 30-60 minutes, until the ganache has cooled and set.
BOSTON CREAM PIE WITH CHOCOLATE GANACHE| THE BEST CAKE …
From thebestcakerecipes.com
5/5 (1)Estimated Reading Time 5 minsServings 12Calories 332 per serving
- Grease and flour 2 9” cake pans. Line the bottom with parchment paper so the cakes come out cleanly.
- Warm the cream and half of the milk over medium low heat in a heavy bottomed saucepan. When bubbles start to form around the edges, add the sugar and salt. Stir until the sugar has dissolved.
CHOCOLATE BOSTON CREAM PIE RECIPE | LAND O’LAKES
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Servings 10Calories 290 per serving
- Combine all cake ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
- Pour batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely.
- Combine pudding mix and 1 1/2 cups milk in bowl with whisk until thickened. Refrigerate until ready to assemble pie.
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