Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk the flour, baking powder, and salt together, then set aside.
- In another large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing in the vanilla extract.
- Gradually incorporate the flour mixture and milk until smoothly combined.
Baking
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool for about 10 minutes before gently transferring them to wire racks to cool completely.
Assembly
- Spread a generous amount of pastry cream between the two cake layers.
- For the chocolate ganache, heat the heavy cream until simmering, then pour it over the chopped chocolate. Stir until smooth.
- Drizzle the ganache over the assembled cake, and chill it in the refrigerator to let it set before serving.
Nutrition
Notes
Store Boston Cream Pie in the refrigerator, covered with plastic wrap or in an airtight container. Best enjoyed within 3-4 days, and can be warmed slightly in the microwave for a fresh-baked experience.