Classic Boston Cream Pie Recipe

Indulge in this classic American dessert, the Boston Cream Pie. This recipe features a sponge cake filled with creamy custard and topped with a smooth chocolate ganache. It's the perfect balance of light and rich flavors. With a total preparation time of 1 hour, you can impress your friends and family with this decadent treat. Serve it as a delightful dessert for any occasion.

Ingredients

• For the Sponge Cake:
• - 2 cups all-purpose flour
• - 2 teaspoons baking powder
• - 1/2 teaspoon salt
• - 1/2 cup unsalted butter, softened
• - 1 cup granulated sugar
• - 2 large eggs
• - 1 teaspoon vanilla extract
• - 3/4 cup milk
• For the Custard Filling:
• - 2 cups whole milk
• - 1/2 cup granulated sugar
• - 1/4 cup cornstarch
• - 1/4 teaspoon salt
• - 4 large egg yolks
• - 2 tablespoons unsalted butter
• - 1 teaspoon vanilla extract
• For the Chocolate Ganache:
• - 1 cup heavy cream
• - 1 cup semi-sweet chocolate chips
• - 2 tablespoons unsalted butter

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake pans from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
9. While the cakes are cooling, prepare the custard filling. In a saucepan, heat the milk over medium heat until it begins to simmer.
10. In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until well combined.
11. Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs.
12. Gradually whisk the tempered egg mixture back into the saucepan with the remaining hot milk.
13. Cook the custard over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat.
14. Stir in the butter and vanilla extract until smooth.
15. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled.
16. Once the cakes and custard are completely cooled, it's time to assemble the Boston Cream Pie. Place one cake layer on a serving plate.
17. Spread the chilled custard evenly over the cake layer.
18. Place the second cake layer on top of the custard and gently press down to secure it.
19. In a saucepan, heat the heavy cream until it just begins to simmer.
20. Remove from heat and add the chocolate chips and butter. Let it sit for a minute to allow the chocolate to melt.
21. Stir the chocolate mixture until smooth and glossy.
22. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
23. Use a spatula to smooth the ganache evenly over the top and sides of the cake.
24. Refrigerate the completed Boston Cream Pie for at least one hour before serving to allow the ganache to set.
25. Serve chilled and enjoy!

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