Home-Kitchen Boston Cream Pie Recipe

Ingredients

• 180 g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 115 g unsalted butter, softened
• 180 g caster sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 120 ml whole milk
• 300 ml whole milk, for the pastry cream
• 3 large egg yolks
• 60 g caster sugar, for the pastry cream
• 25 g cornflour
• 20 g unsalted butter, for the pastry cream
• 120 g dark chocolate, chopped
• 120 ml double cream

Method

1. 1

   Heat the oven to 180 C, or 160 C fan. Grease two 20 cm cake pans and line the bases with baking paper.

2. 2

   Whisk the flour, baking powder, and salt. Beat the softened butter and 180 g sugar until pale, then beat in the eggs one at a time and add the vanilla.

3. 3

   Fold in the dry ingredients in three additions, alternating with the 120 ml milk. Divide between the pans and bake for 22 to 25 minutes. Cool completely.

4. 4

   Heat the 300 ml milk until steaming. Whisk the yolks, 60 g sugar, and cornflour, then slowly whisk in the hot milk. Return to the pan and cook, whisking, until thick and bubbling.

5. 5

   Remove the pastry cream from the heat, stir in the 20 g butter, cover its surface, and chill until cold.

6. 6

   Place one sponge on a plate, spread the pastry cream evenly over it, and top with the second sponge.

7. 7

   Heat the double cream until steaming, pour it over the chocolate, rest for 2 minutes, and stir smooth. Cool until slightly thickened, then spread over the cake and let it drip just over the edge.