Boston Cream Pie with Kahlua ganache

May 26, 2011
0 Ratings
  • Serves 8
Author Notes

I love Boston Cream Pie, could never quite figure out why they call it a pie but anyway you cut it its delicious. Yellow cake, creamy pastry cream and silky ganache. I can't resist. I love Kahlua adding some to the ganache gives it a little bit of a kick! This is the link to the recipe for Tender Yellow Cake:

What You'll Need
  • Cake and pastry cream
  • 1 layer of yellow cake ( I use my go to tender yellow cake recipe, you only need one layer (wrap and freeze the other one)
  • 1 cup half and half or whole milk
  • 1 vanilla bean split or 2 tsp pure vanilla extraxt see note in step 1.and step 3
  • 5 tablespoons Sugar (1/4 cup + 1 tbs
  • 3 large egg yolks at room temperature
  • 1/4 cup Corn starch or flour
  • 1 tablespoon butter
  • Ganache
  • 4 ounces Dark chocolate chopped into small pieces
  • 1/2 cup Heavy cream
  • 1 tablespoon Kahlua (Or other coffee liquor)
  • 1 tablespoon Clear corn syrup (Optional)
  1. Cake and pastry cream
  2. Place half and half or milk, vanilla bean and sugar in medium saucepan. (NOTE: If you are using vanilla extract do not add your vanilla now) Cook on high heat bring almost to boiling. Remove from heat. In medium bowl whisk eggs and 1 tbs sugar until thickened sift in cornstarch or flour and beat until combined.
  3. Pour hot milk into egg mixture whisking as you pour. Pour back into saucepan and cook on medium high heat whisking constantly until mixture thickens takes approximately 2 minutes and if you are using a thermometer the take it off the stove when the temperature reaches 165. It will be very thick. Remove vanilla bean. The pastry cream is enough for one 9 inch cake.
  4. Transfer to bowl. Add vanilla extract now if you did not use a vanilla bean and add the butter stir and cover with plastic wrap pressing it directly onto the surface of the cream. Refrigerate until completely cooled. I purposely made this recipe very thick because it has to hold up as the filling for the cake. If your pastry cream is too thick after cooling add a little milk or cream and beat, it will loosen up but be careful not to add too much milk you don't want this too thin.
  1. Ganache
  2. Heat cream in small saucepan until hot but not boiling. In medium mixing bowl add your chopped chocolate, pour hot cream on top of the chocolate and let sit for approximately 5 minutes, stir chocolate should be melted and silky smooth. Add the Kahlua, and optional corn syrup stir and let sit for 15 minutes it will begin to thicken but should be pourable.
  3. Cut your cake in half, put the pastry cream on the bottom half of the cake, put the top layer back on. Pour or spoon the ganache over the top of the cake. Refrigerate until 30 minutes before serving.

See what other Food52ers are saying.

  • creamtea
  • boulangere
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

2 Reviews

creamtea December 1, 2011
Made this yesterday for my daughter's birthday (I cross-posted on the Tender Yellow Cake page about my escapades with a springform pan). It is fabulous. I used a different pastry cream recipe (wanted to use lactose-free milk rather than h&h to lower the lactose and the fat), Sharfen-berger chocolate, and no Kahlua (which suppresses the homework impulse). Fabulous. Everyone is at work/school at the moment and it's just me and The Cake here...I fear for its safety.
boulangere May 26, 2011
So THIS is how one gilds the lily.