Boston Cream Pie Made Over
The Boston Cream Pie is actually a cake, not a pie, and it originated in Boston, Massachusetts in the 19th century.
This is non vegetarian recipe. Dish can be prepared in 175 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Boston Cream Pie Made Over
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the cake flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just blended.
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Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
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Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
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In a small saucepan, heat the heavy cream until it begins to steam. Remove from heat.
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In a separate bowl, whisk together the cornstarch and powdered sugar. Gradually whisk the mixture into the hot cream.
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Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
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Remove from heat and stir in the chocolate until melted and smooth.
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Let the chocolate filling cool for 10 minutes, then spread it over one of the cake layers.
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Place the second cake layer on top and press gently to adhere.
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Refrigerate the cake for at least 2 hours to allow the filling to set.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 24g37%
- Total Carbohydrate 42g15%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
