Boston Cream Pie

    (186)
    1 hour 20 minutes

    This is a typical cake presentation popular in Boston USA. A chocolate cake is baked then filled with a mock cream filling and covered in a chocolate glaze.


    168 people made this

    Ingredients
    Serves: 12 

    • Cake
    • 1 1/4 cups (155g) plain flour
    • 1 cup (220g) white sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 cup (190ml) milk
    • 85g butter
    • 1 egg
    • 1 teaspoon vanilla essence
    • Cream Filling
    • 1/3 cup (90g) white sugar
    • 2 tablespoons cornflour
    • 1 pinch salt, to taste
    • 1 1/2 cups (375ml) milk
    • 2 egg yolks
    • 2 teaspoons vanilla essence
    • Chocolate Glaze
    • 60g dark cooking chocolate
    • 3 tablespoons butter
    • 1 cup (155g) icing sugar
    • 3/4 teaspoon vanilla essence
    • 2 tablespoons hot water

    Directions
    Preparation:45min  ›  Cook:35min  ›  Ready in:1hour20min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour one 23cm round cake tin.
    2. Beat the flour, sugar, baking powder, salt, milk, butter, egg and vanilla at low speed scraping bowl constantly for 30 seconds. Beat on high speed scraping bowl occasionally for 3 minutes. Pour batter into the prepared cake tin.
    3. Bake at 180 degrees C for 30 to 35 minutes or until a wooden pick inserted near the centre comes out clean. Remove from the tin and let cool on a wire rack.
    4. Cream Filling: In a 2 litre saucepan mix the sugar, cornflour and salt. Stir in the milk gradually and cook over medium heat stirring constantly until the mixture thickens and boils. Boil and stir 1 minute.
    5. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan then boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
    6. Chocolate Glaze: Heat the chocolate and butter over low heat until melted. Remove from the heat and stir in the icing sugar and vanilla.
    7. Stir in the water one teaspoon at a time until glaze is of desired consistency.
    8. To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Spread the chocolate glaze over the top.

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    Reviews and Ratings
    Global Ratings:
    (186)

    Reviews in English (155)

    by
    301

    Here's a trick I learned a couple of years ago about splitting the cake. Instead of using a knife to cut the cake, you can use dental floss. Just use a long piece of floss to line up the floss with center height of the cake, all the way around the edge. When the floss is all lined up, loop the ends over each other and pull through. This will give one perfect slice through the cake two make two thin cakes!  -  07 Nov 2004  (Review from Allrecipes USA and Canada)

    by
    166

    THE CAKE CAME OUT GREAT. VERY EASY. I HAVE READ A FEW OF THE REVIEWS, AND ONE HAD SAID THAT THE CUSTARD WAS LUMPY. THE ONLY LUMPS I GOT WERE FROM THE SIDES OF THE PAN WHEN I STIRRED THEM IN. I HAD USED A LARGE SERATED KNIFE TO SPLIT THE CAKE AND IT CAME OUT FINE. I HAD ALSO USED BAKING POWDER INSTEAD OF THE BLOCKS. 3T OF POWDER AND 1T OF OIL EQUALS 1 1oz BLOCK CHOCOLATE. I THOUGHT THERE WAS ENOUGH GLAZE. I ALSO QUARTERED BANANAS THEN SLICED THEM AND PUT THEM ON TOP OF THE CUSTARD IN THE MIDDLE. I TOSSED THEM CAREFULLY WITH JUST ENOUGH LEMON JUICE, ABOUT 2t SO THEY DIDNT TURN BROWN. THIS WAS A GREAT ADDITION. I HOPE THIS HELPS AND ENCOURAGES YOU. BAKE ON GIRLS!! GOD HAS A WONDERFUL PLAN FOR EACH OF YOUR LIVES. HE CREATED YOU. HE LOVES YOU. ASK HIM TO REVEAL HIMSELF TO YOU, AND I PROMISE YOU HE WILL. START LOOKING FOR HIM IN EVERYTHING! HE IS THERE. STAND ON HIS PROMISES IN HIS WORD, AND BE ENCOURAGED.  -  24 Nov 2004  (Review from Allrecipes USA and Canada)

    by
    133

    I can't speak for the icing or the filling, but this cake recipe is wonderful and moist. However, I prefer to bake it in two layers rather than split it, so if you are like me, just enter 18 servings for the amount and hit calculate, and this should give you enough batter for two 9 inch pans (use 2 eggs instead of 1 1/2 though). Some advice on pastry cream: mixing the sugar and cornstarch in the beginning is essential to smoothe cream, but there is also another problem. Even after you remove the pan from heat, the custard continues to cook, and thus, if you do not continue to stir afterwards, you may still get lumps. To combat this, chill a metal or ceramic mixing bowl in your freezer before beginning the cooking process. Once thickened, remove the custard to the bowl, mixing all the while, and stir until the custard is no longer hot. (If you have a stand mixer, you can use the accompanying mixing bowl and mix on low speed until cool). For the topping, I used a dark chocolate ganache (1c scalding hot evaporated milk or cream, 8oz 70% dark chocolate, 1/4c sugar: pour the hot milk over the chocolate and sugar; stir to combine; chill until spreadable consistency.) Hope this helps!  -  24 May 2009  (Review from Allrecipes USA and Canada)

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