Description
A delightful dessert featuring silky vanilla custard nestled between tender sponge layers and topped with glossy chocolate glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 6 ounces bittersweet chocolate
- 1/2 cup heavy cream (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Butter two 8-inch round cake pans, line with parchment and butter again.
- Whisk together flour, baking powder, and salt; set aside.
- In a stand mixer, beat eggs and sugar on high until pale, about 6–8 minutes. Fold in the dry mixture, then gently fold in melted butter.
- Divide batter between pans and bake for 18–22 minutes. Let cool, then turn onto racks.
- For the pastry cream, simmer whole milk and heavy cream with the vanilla bean. Whisk yolks, sugar, and cornstarch; temper with warm milk.
- Cook the mixture until thickened and whisk in butter. Strain, cover, and chill until firm (at least 2 hours).
- Assemble by leveling the cakes, layering with chilled pastry cream, and chilling for 20–30 minutes.
- For the glaze, heat cream and pour over chocolate; whisk until smooth and add butter.
- Pour glaze over the cake and chill to set. Serve chilled.
Notes
Use room-temperature ingredients for better mixing. Strain the pastry cream for a velvety texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Boston Cream Pie, dessert, cake, chocolate glaze, custard
