| Level: | Easy |
| Total: | 3 hr 45 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 large egg plus 3 egg yolks, at room temperature
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Nonstick cooking spray, for spraying the pan
- 1/4 cup (1/2 stick) salted butter, at room temperature
- 2/3 cup sugar
- 1 large egg, at room temperature
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 1/2 cups (12 ounces) semisweet chocolate chips
Instructions
- For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
- Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
- For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
- To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 690 |
| Total Fat | 38 g |
| Saturated Fat | 21 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 3 g |
| Sugar | 58 g |
| Protein | 10 g |
| Cholesterol | 166 mg |
| Sodium | 407 mg |
Reviews
My while family loved this recipe. The cake is tender and light along with the delicate custard. The chocolate ganache was a little thick but then again, I do love chocolate. It was surprisingly simple to make and put together. Will make again.
They should add closed captioning to these videos. I normally like the stroke off while reading the captions
Not sure what the rant was about no closed captioning. My videos on food network have always shown “cc”. As far as the recipe goes (which is what this forum is actually about) the cake is tasty as goes together easily.
I can’t believe food network has no captions here. You are alienating a vast number of deaf and hard of hearing people. Shame on you!
Really good. I used an 8 inch round pan and cooked it for 35 minutes. Next time, I will cook for only 30 minutes so that the edges don’t get brown. I was dubious about the cake, as home made cakes just aren’t very moist. This came out perfectly. I used a tsp of vanilla paste and a tsp of vanilla extract. Also, will halve the custard and the ganache.
This cake… So, so good! I made it over two days- made the custard and cake on day one, then put it all together and made the ganache on day two. Absolutely outstanding, not overly sweet, just perfect with a cup of coffee! The recipe does make extra custard and ganache….no problem here! This one is a keeper!
This is a Perfect Boston Creme Pie recipe!!!!
Absolutely Delicious!!!!
Any negative comments are from those who do not know a true Boston Creme Pie.
Absolutely Delicious!!!!
Any negative comments are from those who do not know a true Boston Creme Pie.
Would make two cakes, double the cake portion. I prefer a sweeter chocolate topping, would sweet chocolate chips. Way too much filling and ganache for the cake. Disappointing as written. Would do again with the changes.
We ate the creamy sticky filling. Very sensual experience eating this pie.
My granddaughter made this for me. She had never made a cake before. It is delicious. Thanks Trisha!