| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 1 hr 15 min |
| Cook: | 45 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 1 hr 15 min |
| Cook: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- Unsalted butter, for the pan
- 1 1/4 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup sugar
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 2 large eggs plus 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
- 4 ounces semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan. Fold a sheet of parchment paper into a square, then fold it in half into a triangle. Fold the triangle in half. Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan. Unfold the parchment circle and line the pan.
- Make the cake: Sift the flour, baking powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl.
- Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack. Invert again and cool completely.
- Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture.
- Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through. Let cool slightly, stirring occasionally. Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours.
- Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long serrated knife.
- Place the bottom half of the cake cut-side up on a platter. Top with the pudding, spreading it to about 1/4 inch from the edge. Carefully place the other cake half on top, cut-side down, pressing gently.
- Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 464 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 1 g |
| Sugar | 39 g |
| Protein | 8 g |
| Cholesterol | 196 mg |
| Sodium | 197 mg |
| Serving Size | 1 of 10 servings |
| Calories | 464 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 1 g |
| Sugar | 39 g |
| Protein | 8 g |
| Cholesterol | 196 mg |
| Sodium | 197 mg |
Reviews
Excellent recipe. There is nothing like thick, rich cream and the City of Boston.
I read the reviews but missed something about the chocolate…I would pick another recipe for the chocolate glaze. Maybe that is what I should of put together “glaze” rather then icing or ganache! Glaze is thin, folks! Next time I’ll make it as a ganache rather then a thin glaze. I baked the cake in two pans & checked them in 20min. It worked fine. Cake is light and fluffy & the pudding in the middle is great.
Delish!
My husbands favorite is Boston Cream Pie. After reading these reviews I was a little nervous but decided to give it a shot. I did however, take all the reviews into consideration and believe I have solved the issues. First, good vanilla is key & a little extra doesn’t hurt. Mix the eggs & sugar until there is a lot of air bubbles in the mixture. Needs the 15 min & is a workout! Also, make sure there are air bubbles in the batter. I separated mine into 2 9″ cake pans & cooked for 20 min. Eliminated the cutting in half and they were perfect. Forget the sieve for the cream! Use your stand mixer. I took the cream off the stove 5 min early & while hot, put it in the stand mixer for about five min. on high. No lumps at all and the perfect consistency. I noticed another complaint about the chocolate. I added a handful of milk chocolate chips to the mix which added just a touch of sweetness people said was missing. With these changes, had a very happy husband!
This cake came out amazing. I read the reviews above and was not expecting much.I improve upon what the other reviewers had trouble with and it seemed to work. The pudding was lumpy — I didn’t not sift it — I turned on my hand mixer after it was finished off still in the pot off the stove and smoothed out all the lumps (worked perfectly then put it back on the stove for a minute more. Came out Excellent. The cake is not dense it’s perfect. Make sure you mix the eggs and sugar for 15 minutes. That’s the trick. keeps the cake light and fluffy. Keep an eye on the cake once in the oven. Mine cooked a little fast the top was browning a tiny bit so I lowered it down to 325 and cooked it until the tooth pick comes out clean. Will make again.
Would help if the recipe specified using a 2-inch deep cake pan. The cake overflowed my regular cake pan, then fell when it came out of the oven – after 40 minutes (not 25-30. Why the folding instructions for the parchment? Why not just say, “line the pan with a parchment round”? The custard became incredibly thick and lumpy after 10 minutes, I couldn’t get the lumps out even after pressing through sieve. Other instructions are inexact. After beating the eggs and sugar in a stand mixer filled with the whisk attachment, instructions then say to fold in flour mixture, then add milk, oil, and vanilla and “beat with the mixer until combined.” Beat with the whisk attachment still? Or change to a beater blade? Maybe this caused the excess air in my cake, which caused the cake to fall when it came out of the oven?
Boston Cream Pie is traditionally filled with chilled pastry cream, and there are many superior recipes for pastry cream out there.
Cake delicious! Pudding okay. Dont know what happened with the glaze. Have made this recipe twice andglaze was runny and soaked into the cake and did not look good. Looked nothing like the picture. Would make again but find different recipe for chocolate.
Not worth the effort. Cake was ok, custard mediocre, glaze ok. All in all I would not make again. For the effort involved in the custard I could have used vanilla pudding and I think rec’d better product.
I should have paid closer attention to previous reviewers. It was delicious, but the cake took much longer to bake & was still underdone in the center (I had to shell it out & then put the cut pieces back together Fortunately this was for a family dessert, so presentation wasn’t so important. The flavor was delicious. I used good quality vanilla and chocolate and was very pleased with the cake, custard and ganache.
I had to bake it for almost an hour, but I haven’t tested my oven to see if that was the issue. Pretty easy recipe, and super yummy!