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18:12  23 february  2021
18:12  23 february  2021 Source:   classicandsportscar.com

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The classic Boston Cream Pie isn't technically a pie at all, but a classic vanilla cake filled with a vanilla custard and topped with a rich chocolate ganache. The assembly is quick and much easier than frosting a cake in our opinion and the results are a soft buttery cake that stays moist thanks to the custard.

Yields: 8-10 servings

Prep Time: 10 mins

Total Time: 4 hours


For the cake
  • Cooking spray

  • 315 g

    plain flour

  • 1 1/2 tsp.

    baking powder

  • 1/2 tsp.


  • 3

    large eggs, room temperature

  • 200 g

    caster sugar

  • 115 g

    butter, melted

  • 180 mL

    whole milk, room temperature

  • 1 1/2 tsp.

    pure vanilla extract

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For the custard
  • 100 g

    caster sugar

  • 3 tbsp.


  • 1/4 tsp.


  • 480 mL

    whole milk

  • 4

    large egg yolks

  • 2 tbsp.


  • 1 tsp.

    pure vanilla extract

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For chocolate ganache:
  • 60 mL

    double cream

  • 175 g

    dark chocolate chips

  • 1 tbsp.

    corn syrup


  1. Make the cake: Preheat oven to 190°C (170ºC fan). Grease a 23cm cake pan with cooking spray. Line bottom of pan with parchment and grease parchment. In a medium bowl, whisk together flour, baking powder and salt.
  2. In a large bowl, beat eggs and sugar on medium-high until thick, light in colour, and starting to hold its shape, about 8 minutes.
  3. Add dry ingredients and milk, melted butter, and vanilla into wet ingredients. Mix on low speed, until just combined.
  4. Scrape batter into prepared pan. Bake until golden and a toothpick inserted into the centre comes out clean, about 40 to 45 minutes. Let cool for 15 minutes in the pan, then remove from pan and cool completely on a wire rack.
  5. Make the custard: In a medium saucepan, whisk sugar, cornflour, and salt. Add milk and egg yolks and whisk until well combined. Add butter and place over medium heat. Bring to a boil, whisking constantly. Continue whisking until thickened, about 4 minutes.
  6. Remove saucepan from heat and scrape cream into a medium heatproof bowl. Cover top directly with cling film to prevent a crust from forming. Refrigerate until well chilled, at least 2 hours.
  7. Whisk vanilla into chilled pastry cream until smooth.
  8. Cut cake in half horizontally using a large serrated knife. Place bottom half on a platter or plate, cut side up. Spread chilled pastry cream over top. Sandwich with remaining half of cake, cut side down.
  9. In a medium microwave safe bowl, heat cream until bubbling. Add chocolate chips and corn syrup. Cover with a plate and let sit 5 minutes. Remove plate and stir until smooth. Pour chocolate over top of cake. Let set in refrigerator 30 minutes before slicing and serving.
a piece of cake sitting on top of a wooden table: Boston Cream Pie - Delish.com © Laura Rege Boston Cream Pie - Delish.com

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