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Chef John's Boston Cream Pie
Chef John's Boston Cream Pie
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
310 minutes
Quick and easy Boston Cream Pie: Cake layers filled with pastry cream, topped with chocolate ganache, made with cake mix.
Ingredients:
  • 1 (18.25 ounce) package yellow cake mix
  • 1.25 cups water
  • 0.33333334326744 cup vegetable oil
  • 2 tablespoons cornstarch
  • 6 tablespoons white sugar
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 0.5 tablespoon butter
  • 1 teaspoon vanilla extract, or to taste
  • 1 pinch salt
  • 4 ounces dark chocolate, chopped
  • 1 teaspoon butter
  • 0.5 cup heavy whipping cream
Instructions:
  • Preheat the oven to 350°F (175°C) and generously spray two 8-inch cake pans with cooking spray.
  • Combine yellow cake mix, 3 eggs, water, and vegetable oil in a bowl and mix until fully incorporated. Use an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
  • Pour the cake batter evenly into the two greased cake pans.
  • Bake in the preheated oven for 33 to 38 minutes until cakes are golden brown and have risen. Test for doneness after 25 minutes by inserting a toothpick into the center - it should come out clean. Let cakes cool in the pans for 10 minutes before removing. Cool completely for about 40 minutes before serving.
  • In a large bowl, vigorously whisk together 3 eggs, cornstarch, and sugar until fully combined and the mixture turns a lovely lemon color, about 2 to 3 minutes. Then, set it aside for later use.
  • In a large saucepan over medium heat, gently bring 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter to a near boil.
  • Lower the heat to a gentle simmer. Combine the egg mixture with the cream mixture and whisk continuously until it thickens, which should take around 1 minute.
  • Strain the egg and cream mixture through a fine mesh strainer into a large bowl to remove any lumps.
  • Combine vanilla and salt with the egg and cream mixture, whisking until fully incorporated. Cover the surface with plastic wrap and refrigerate for 3 to 4 hours to achieve a pastry cream consistency.
  • In a large bowl, add the chocolate. Heat 1 teaspoon of butter and 1/2 cup of heavy whipping cream in a saucepan over medium heat until the butter melts. Pour the cream mixture over the chocolate and whisk until smooth. Let it cool for about 20 minutes until it's still pourable.
  • Place the first cake layer on a plate, with the flat side facing up. Spread the pastry cream, leaving a 1-inch border around the edge. Top with the second cake layer, rounded side up, and press lightly to distribute the cream. Drizzle the chocolate mixture over the cake and spread it, letting it cascade over the edges.

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