All Chocolate Boston Cream Pie
photo by Baby Kato
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
8-10
ingredients
-
CAKE
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup butter, softened
- 1 cup water
- 1⁄4 cup sifted unsweetened cocoa powder, sifted
- 2 large eggs, lightly beaten
- 1⁄2 cup buttermilk
- 1 1⁄4 teaspoons baking soda
- 2 teaspoons vanilla
-
CHOCOLATE CREAM FILLING
- 1 (3 ounce) package instant chocolate pudding mix
- 1 1⁄4 cups half-and-half cream or 1 1/4 cups full-fat milk
- 1 (8 ounce) container cool whip frozen whipped topping, thawed
-
CHOCOLATE GLAZE
- 1⁄2 cup butter
- 1⁄4 cup unsweetened cocoa powder, sifted
- 6 tablespoons 18% table cream or 6 tablespoons half-and-half cream
- 1 cup confectioners' sugar
- 1 teaspoon vanilla
directions
- Set oven to 350°F.
- Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
- For the cake; in a large bowl combine the flour and sugar; set aside.
- In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
- Pour the chocolate mixture over the flour mixture; whisk to combine completely.
- Whisk in the eggs, buttermilk, baking soda and vanilla until combined.
- Divide the batter evenly between the cake pans.
- Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
- Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
- For the filling; In a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes).
- Add in the thawed Cool Whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes).
- For the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy).
- Place 1 cake round upside down onto a cake platter or large plate.
- Top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that's the best part lol!).
- Place the second layer over the top of the pudding mixture.
- Allow the glaze to cool just slightly until a thick pourable texture is achieved.
- Slowly pour the glaze over the cooled cake, allowing it to run down the sides.
- Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.
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Reviews
-
made a regular boston creme pie but the glaze i made was a disaster so i made the glaze from this one and it was perfect. i even cut the recipe in half and it was the perfect amount and perfect consistency. the glaze definatly gets 5 stars.. i havnt tried the cake yet but it looks great. thanks for saving my cake with this glaze.
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The filling in this pie was amazing! I have used the filling for cream puffs as well and they are always a hit. All though the cake was moist, it was not as chocolatey as I was hoping. Also, although the glaze needs to be warm to pour, if it is too warm it will drip everywhere and make a mess! I will use a pan or plate with higher sides next time. Thanks for the recipe!
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This cake was simply delicious! I am glad I found a recipe that calls for general ingredients that can be found in the kicthen. I didn't attempt to do the double cake with filling. Instead, I baked a whole cake and filled the cake up with the filling, using a cake injector kit. I then placed the glaze on top of it. It was a clean process! Thanks so much for sharing your recipe, you have made my family happy!
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