Boston Cream Pie with Chocolate Glaze Recipe

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 cup whole milk
• 2 cups whole milk
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 4 ounces semi-sweet chocolate (chopped)
• 2 tablespoons corn syrup

Instructions

1. 1

   Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. In a bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients, stirring just until combined.

2. 2

   Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

3. 3

   Make the Custard Filling: In a medium saucepan, heat the whole milk over medium heat until hot but not boiling. In a bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth. Gradually add about a cup of the hot milk to the egg mixture to temper it, whisking constantly. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in vanilla extract. Transfer custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and refrigerate until chilled.

4. 4

   Prepare the Chocolate Glaze: In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped semi-sweet chocolate and corn syrup. Let sit for a minute to melt, then stir until smooth and glossy. Allow the glaze to cool to a pourable consistency.

5. 5

   Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the chilled custard evenly over the top. Carefully place the second cake layer on top. Pour the chocolate glaze over the top, allowing it to drip slightly down the sides. Refrigerate for at least 1 hour before serving to allow the glaze to set.