Saturday, 4 May 2013

boston cream pie

Boston Cream Pie. Om nom nom.

Our supermarket sells (or, used to sell) amazing Boston Cream Pie cakes. Think of a slab of cake followed by best-tasting-premade-custard-that-no-one-can-ever-imitate, another layer of cake, then a death-by-chocolate layer of chocolate ganache poured over the top and dripping down the sides. Sound yummy? Let me tell you, yummy does not justify what it tasted like.

"Oh," thought I, "Boston Cream Pies are just one of these things you can't imitate."


I wasn't intentionally looking for a Boston Cream Pie recipe, but then. Then I saw this recipe. Changed my mind, it did. Changed my life, it did.

It's easy as 1 2 3, this one. Make the custard, whack everything in the bowl and whip up the cake, then make the ganache.

Try it! I've made this cake 3 times in the past month already.

Boston Cream Pie

Cream Filling 
2 large eggs 
1 1/2 cups milk 
1/3 cup granulated sugar 
2 tablespoons cornstarch 
1/8 teaspoon salt 
2 teaspoons vanilla 

1 1/4 cups plain flour
1/3 cup butter, room temperature 
3/4 cup milk 
1 1/2 teaspoons baking powder 
1 teaspoon vanilla 
1 large egg 

Chocolate Ganache
2/3 cup cream 
170g dark chocolate

Separate the egg yolks from the rest of the egg. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 ½ cups milk; set aside. 
In a small saucepan, stir the 1/3 cup granulated sugar, salt and cornstarch until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. 

Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set. While filling is chilling, you can make the cake.

Heat the oven to 180C. Spray just the bottom of a 9-inch round cake pan with the baking spray. I like to cut out a round of parchment paper and place it on the bottom.
In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan.

Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.

Ganache: Heat whipping cream in a small saucepan on medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. 


  1. Your photos look fantastic and my mouth is watering!! Well done!!

  2. Um, WOW. This looks and sounds A-MAZING!!!!! I'm your newest follower because your recipes look awesome. Let's be bloggy friends!! :) Hope you're having a fab Friday!

    Jen @