Chocolate Boston Cream Pie

October 16, 2018
4 Ratings
Photo by Posie (Harwood) Brien
  • Prep time 1 hour
  • Cook time 35 minutes
  • Makes one 9" cake
Author Notes

The classic Boston cream pie gets an update in the form of a luscious chocolate pastry cream. —Posie (Harwood) Brien

What You'll Need
  • For the cake
  • 8 tablespoons unsalted butter, at room temperature
  • 1 3/4 cups (210g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) whole milk
  • 3 eggs
  • 1 cup (198g) sugar
  • 1 1/2 teaspoons vanilla extract
  • For the filling and ganache
  • 3/4 cup (170g) whole milk
  • 1 cup (227g) cream, divided
  • 4 egg yolks
  • 1/2 cup (100g) sugar
  • 1/2 teaspoon vanilla extract
  • 2 1/2 tablespoons flour
  • 10 ounces dark chocolate, divided
  1. Preheat the oven to 325°F. Butter and flour a 9" round cake pan (make sure you use one that is at least 2" deep)--I like to line it with parchment as well and then grease it.
  2. Whisk together the flour, baking powder, and salt.
  3. Add the butter and milk to a small saucepan and bring to a simmer, stirring until the butter melts. Remove from the heat and set aside to cool slightly.
  4. In the bowl of a stand mixer, beat the eggs and sugar together until very pale and fluffy, about 5 minutes. Add the hot butter/milk mixture slowly, beating constantly. Fold in the dry ingredients and mix until just combined.
  5. Pour the batter into your prepared pan and bake for 30 to 35 minutes, until a tester inserted in the center comes out clean.
  6. Remove from the oven, let cool in the pan for 10 minutes, then flip onto a wire rack to finish cooling while you make the filling.
  7. To make the filling: Whisk together the egg yolks, sugar, and flour in a medium bowl.
  8. In a small saucepan, bring the milk and 3/4 cup of the cream to a simmer, then slowly whisk 1/2 cup of the hot cream into the egg yolk mixture. Pour the egg yolk mixture back into the saucepan, whisking constantly, and cook over low heat until the pastry cream thickens (about 3 minutes). Remove from the heat and stir in the vanilla and 2 ounces of the chocolate, stirring until the chocolate melts. Let the pastry cream cool to room temperature, then chill it until cold before filling the cake.
  9. Make the ganache by bringing the remaining 1/2 cup of cream to a simmer. Remove from the heat and stir in the remaining 8 ounces of chocolate until smooth.
  10. To assemble the cake, slice the cake in half horizontally into two even layers. Spread the pastry cream in between the two layers. Pour the chocolate ganache over the top, spreading it to the edges.

See what other Food52ers are saying.

  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • Flora
  • Tina
  • Lolo

7 Reviews

Flora September 15, 2020
Hi there,

Can I make it a day in advance?
Posie (. September 16, 2020
I wouldn’t assemble it but you could make the components ahead of time!
Tina June 30, 2019
I made this over the weekend! I omitted the chocolate in the pastry cream which is perhaps why it did not set as well as it should have. Even though I cooked it a wee longer to thicken it, it was not enough to prevent the top of the cake from shifting when I was moving the cake from the counter to the table. The weight from the ganache caused a good amount of the pastry cream to ooze out from the sides. In addition, based on the above recipe, you will end up with more pastry cream that will be necessary for the cake. The cake itself tastes quite good, just wish I could have sandwiched more of the pastry cream between the layers. Make some choux pastry to use up the remaining pastry cream!
Lolo May 2, 2019
I wondering about the filling. Normally uncooked eggs make you sick, will this filling? I can’t wait to make this!
Tina June 21, 2019
The egg yolk in the filling is cooked in the saucepan so it should be ok.
Yadira P. December 15, 2018
Hi! I’m going to try it but can you specify what kind of cream? Heavy cream? Half and half? Thank you
Posie (. December 15, 2018
Heavy whipping cream!