Best All Chocolate Boston Cream Pie Recipes
ALL CHOCOLATE BOSTON CREAM PIE
This cake is an absolute chocolate-lover's dream! The glaze must be a little warm when poured over the cooled cakes or the glaze will not set properly, place in the refrigerator as soon as possible to harden the glaze --- one box of Duncan Hines deviled food chocolate cake mix may be used instead and baked in two 8-inch round pans, I previously baked the cakes in 9-inch pans and found they were too flat, so I suggest 8-inch pans for the boxed cake mix :)
Provided by Kittencalrecipezazz
Categories Pie
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- 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.
ALL-CHOCOLATE BOSTON CREAM PIE RECIPE - (4.3/5)
Provided by mnhenselen
Number Of Ingredients 22
Steps:
- Heat oven to 350°F. Grease and flour one 9-inch round baking pan. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. CHOCOLATE FILLING: Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely. SATINY CHOCOLATE GLAZE: Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
ALL-CHOCOLATE BOSTON CREAM PIE RECIPE - (4.3/5)
Provided by moddie2bert
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease and flour a 9-inch round baking pan. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat with mixer on low until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer. Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Chocolate Filling: Stir together ½ cup sugar, ¼ cup Hershey's Cocoa and 2 tablespoons cornstarch in medium saucepan. Gradually stir in 1½ cups light cream; cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla extract. Press plastic wrap directly onto surface. Cool completely. Satiny Chocolate Glaze: In small saucepan heat 2 tablespoons water, 1 tablespoon butter and 1 tablespoon corn syrup to boiling. Remove from heat; immediately stir in 2 tablespoons Hershey's Cocoa. With whisk, gradually beat in ¾ cup powdered sugar and ½ teaspoon vanilla extract until smooth; cool slightly.
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All Chocolate Boston Cream Pie
Boston Cream Pie is a classic American dessert that features layers of sponge cake filled with vanilla custard or pastry cream and topped with a chocolate glaze. It is a favorite among many, and for chocolate lovers, an all-chocolate version of the classic cake is an indulgent treat.What is All Chocolate Boston Cream Pie?
All chocolate Boston Cream Pie recipes are variations of the classic Boston Cream Pie, but with a chocolate twist. Instead of a traditional white sponge cake, the cake layers are made of rich chocolate cake. Instead of vanilla pastry cream, the filling is a chocolate custard or chocolate ganache. And instead of a regular chocolate glaze, an all-chocolate Boston Cream Pie is topped with a thick layer of chocolate ganache.Ingredients
The ingredients required for an all-chocolate Boston Cream Pie are similar to those of a traditional Boston Cream Pie, but with chocolate substitutes. Here are the ingredients needed:- For the chocolate cake layers:
- All-purpose flour
- Sugar
- Cocoa powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- For the chocolate custard filling:
- Heavy cream
- Egg yolks
- Sugar
- Cocoa powder
- Cornstarch
- Butter
- Vanilla extract
- For the chocolate ganache topping:
- Heavy cream
- Semi-sweet chocolate chips
- Butter
Preparation
Preparation for an all-chocolate Boston Cream Pie is similar to that of a traditional Boston Cream Pie, with minor substitutions in the ingredients for the chocolate cake layers, chocolate filling and topping. Here are the steps involved in preparing an all-chocolate Boston Cream Pie:- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, and salt.
- Add in the eggs, buttermilk, vegetable oil, and vanilla extract, and mix well until the batter is smooth.
- Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let the cakes cool for 10 minutes before transferring them to a cooling rack to cool completely.
- Meanwhile, prepare the chocolate custard filling. In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
- In a mixing bowl, whisk together the egg yolks and sugar until well combined. Then, mix in the cocoa powder and cornstarch.
- Gradually pour the hot cream into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Pour the mixture back into the saucepan and whisk over medium heat until it thickens and comes to a boil.
- Remove the custard from heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
- Transfer the custard to a bowl, cover with plastic wrap, and refrigerate until it thickens and is cool.
- When the cakes and custard are cool, assemble the Boston Cream Pie. Place one cake layer on a serving platter and spread the chocolate custard over it.
- Place the second cake layer on top of the custard and refrigerate the cake for at least an hour.
- To prepare the chocolate ganache topping, heat the heavy cream in a saucepan over medium-high heat until it starts to simmer.
- Remove from heat and add in the semi-sweet chocolate chips and butter, stirring until the chocolate is melted and the mixture is smooth.
- Let the ganache cool for 10-15 minutes before pouring it over the top of the cake, spreading it evenly with a spatula.
- Refrigerate the cake for 30 minutes, or until the chocolate ganache sets.
- Serve and enjoy!