Boston Cream Pie

Boston Cream Pie
Light sponge, creamy filling and chocolate ganache; they all come together in this Boston Cream Pie recipe!
  Serves:  16       Print   FavoriteLoading Add to My Favourites
For the sponge cake
  • 250 g (8 oz) self raising flour
  • 250 g (8 oz) butter cut into small pieces
  • 250 g (8 oz) caster (superfine) sugar
  • 5 eggs
  • About 4 tbsp milk
  • 2½ tsp baking powder
  • 1 tsp vanilla flavouring
For the Crème Pâtissière
  • 125 ml (4 fl oz) milk
  • 125 ml (4 fl oz) double (heavy whipping) cream
  • 3 egg yolks
  • 50 g (2 oz) caster (superfine) sugar
  • 15 g (½ oz) plain flour
  • 1 vanilla pod
For the chocolate ganache
  • 150 ml (5 fl oz) double (heavy whipping) cream
  • 150 g (5 oz) dark or bittersweet chocolate, finely chopped
The sponge cake
  1. Cream together the butter and sugar in a bowl until light and creamy.
  2. Beat in the eggs one at a time, making sure each egg is fully beaten in before adding the next. Beat in the vanilla flavouring.
  3. Sift in the flour and baking powder and stir to obtain a smooth batter.
  4. Stir in sufficient milk so that the batter drops sluggishly off a spoon.
  5. Grease two 20 cm (8") cake tins and line the bottoms with baking paper. Divide the cake batter between the two tins and spread evenly.
  6. Bake at 160°C/310°F fan oven, 180°C/350°F normal oven for around 35 minutes. Remove from the oven and leave for 10 minutes before removing the cakes from their tins.
  7. Leave the two halves on a wire rack to cool completely.
The Crème Pâtissière
  1. Split the vanilla pod down the middle along its length.
  2. Put the cream and milk in a pan, add the vanilla pod and bring gently to the boil. As it comes to the boil turn off the heat and leave to stand for 10 minutes.
  3. Remove the vanilla pod and scrape the seeds from the pod back into the pan.
  4. In a large bowl beat together the egg yolks and sugar until light and free-flowing. Beat in the flour.
  5. Add the milk/cream a little at a time into the bowl, beating well between each addition.
  6. Pour the mixture back into the pan. Heat gently with whisking until the mixture thickens.
  7. Pour the mixture into a clean bowl and cover with plastic film so that the film rests on the surface of the mixture. Leave at room temperature until cold.
Construct the cake
  1. Place one of the sponges flat-side-up on a plate. Spread on the crème pâtissière.
  2. Place the other sponge flat-side-down on the cake and press gently into place so that the crème pâtissière doesn't squish out of the sides.
  3. Prepare the chocolate ganache by heating the cream gently in a pan until it just starts to boil.
  4. Turn off the heat and add the chocolate. Stir well until you have a smooth glossy ganache. Leave for 5 minutes to cool.
  5. Pour the ganache over the cake, then place the cake in the fridge for a couple of hours to help the ganache set.
Titli's Tips
If you want to use plain flour in this recipe simply double the amount of baking powder you add.

You can bake the sponge in a single deep cake tin and split it in half when cold. You'll need to increase the baking time if you choose to do this.

Instead of using a vanilla pod you can use ½ tsp of vanilla flavouring.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 825.1 41%
Calories from Fat 522
Total Fat 58.1g 89%
Saturated Fat 34.0g 170%
Unsaturated Fat 7.2g
Amount Per Serving       % Daily Value
Total Carbohydrate 82.2g 27%
Dietary Fibre 6.6g 26%
Sugars 56.8g
Protein 10.8g 21%
Cholesterol 140.5mgs 46%
Percent Daily Values based on a 2,000 calorie diet.