Chocolate on Chocolate Boston Cream Pie

If you're a Boston Cream Pie lover, then you're familiar with the vanilla cake batter, cream filling and chocolate ganache so we recreated it with chcolate on chocolate Boston Cream Pie!

Chocolate cake, chocolate filling and chocolate ganache which makes this the family favovrite way to serve this popular bakery cake from the 1970s.

Scroll down to our printable recipe which we made step by step directions to make this easy chocolate cake.

Easy Steps for Chocolate On Chocolate Boston Cream Pie

1. Preheat the oven to 350 degrees and grease a 9-inch cake pan (this will be split for thin layers)
2. while the cake is baking make the chocolate filling
3. Cool the cake, split the cake
4. Fill the cake and top with ganache
5. see all the measurements in the recipe card below

Tips for Making Chocolate On Chocolate Boston Cream Pie:

• cool cake completely before filling and splitting into two slices
• for slicing with no crumbs, freeze the cake first then slice
• cool the filling for at least two hours
• use a cake mix for a quick version
• use instant chocolate pudding for the cake mix instead of homemade
• make sure you test the cake with a toothpick for completed baking
• make two thin layers instead of splitting one layer in two 9-inch pans
• line the pans with parchment for easy removal if using metal if making a cake
• store leftovers in the refrigerator
• use your favorite chocolate cake recipe if you don't like our version

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chocolate Boston cream pie, chocolate pudding filling cake, chocolate cake with chocolate ganache, chocolate filling recipes

cake recipes, chocolate cake recipes, chocolate filling recipes, chocolate ganache recipes

American

Yield: 8

Author: Claudia Lamascolo

Chocolate on Chocolate Boston Cream Pie

Boston Cream Pie is usually vanilla cake, we transformed ours into a chocolate-on-chocolate Boston Cream Pie with chocolate filling and ganache.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• Chocolate Cake
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 4 tablespoons butter
• 2 tablespoons mayonnaise
• 1 egg
• 1 cup sugar
• 1 cup milk
• 1/2 teaspoon baking soda
• 1 teaspoon pure vanilla
• Filling:
• 6 extra-large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons very good cocoa powder
• Pinch salt
• 2 cups milk
• 1-ounce very good semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons heavy cream

Instructions

1. Cake Directions:
2. In a large mixing bowl beat the sugar and butter together until light and fluffy.
3. Add the egg, vanilla, milk, and mayonnaise.
4. In a clean bowl whisk the dry ingredients together.
5. Slowly add dry ingredients to the wet batter.
6. Pour into a greased 9 x 9 pan.
7. Bake the cake at 350 degrees oven fo 30 minutes or until the toothpick comes out clean.
8. Cool completely.
9. Make filling while the cakes is cooling.
10. Tip: to avoid crumbs when slicing the cake into two pieces, freeze it first.
11. Filling Directions:
12. Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed.
13. On low speed, add the cornstarch, cocoa powder, and salt.
14. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture.
15. Combine well, then pour the mixture back into the pan.
16. Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until it thickens If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.
17. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream and mix until the chocolate and butter are melted.
18. Topping Garnish: Chocolate Ganache
19. 1 cup good-grade bittersweet chocolate run through a food processor
20. 1 cup heavy cream
21. optional 1 teaspoon vanilla (optional)
22. Place chocolate in a medium glass bowl. in a small pan heat cream bringing to a boil.
23. TIP: Watch closing as you add the chocolate the cream can spill over if not a deep enough bowl. When the cream begins to boil, pour in the chopped chocolate, and whisk till smooth.
24. Stir in vanilla.
25. Cool slightly.
26. Start in the center of the cake pouring over the top and working outward.
27. Assembly:
28. Split the cake into two 9-inch thin cakes.
29. Carefully spoon pudding on the cake, place a second layer on top of that.
30. Pour ganache over the top layer.
31. Garnish with a maraschino cherry.

Notes

Tips for Making Chocolate On Chocolate Boston Cream Pie:

• cool cake completely before filling and splitting into two slices
• for slicing with no crumbs, freeze the cake first then slice
• cool the filling for at least two hours
• use a cake mix for a quick version
• use instant chocolate pudding for the cake mix instead of homemade
• make sure you test the cake with a toothpick for completed baking
• make two thin layers instead of splitting one layer in two 9-inch pans
• line the pans with parchment for easy removal if using metal if making a cake
• store leftovers in the refrigerator
• use your favorite chocolate cake recipe if you don't like our version

Nutrition Facts

Calories

471.13

Fat (grams)

21.9 g

Sat. Fat (grams)

11.08 g

Carbs (grams)

63.03 g

Fiber (grams)

2.76 g

Net carbs

60.25 g

Sugar (grams)

43.63 g

Protein (grams)

8.98 g

Sodium (milligrams)

193.58 mg

Cholesterol (grams)

205.74 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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