Ingredients
Scale
For the Sponge Cake:
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and cooled
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar, divided
- 1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- Pinch of salt
- 4 large egg yolks
- 1/4 cup cornstarch
For the Chocolate Glaze:
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons corn syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Sponge Cake:
- In a medium bowl, whisk together the sifted flour, baking powder, and salt.
- In a large bowl, using an electric mixer, beat the eggs and sugar on high speed until thick and pale, about 5 minutes. Add the vanilla extract.
- Gently fold in the flour mixture to the egg mixture in three additions, alternating with the melted butter. Be careful not to deflate the batter.
- Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Custard Filling:
- In a medium saucepan, combine the milk, half of the sugar, the vanilla bean (if using), and salt. Bring to a simmer over medium heat.
- In a bowl, whisk together the egg yolks, cornstarch, and the remaining sugar until smooth.
- Gradually whisk some of the hot milk mixture into the egg yolk mixture to temper it, then return the entire mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened, about 3-5 minutes. Remove from heat, remove the vanilla bean (if used), and stir in the vanilla extract (if not using a bean). Cover with plastic wrap directly on the surface to prevent a skin from forming and chill thoroughly.
- Make the Chocolate Glaze:
- In a small saucepan, bring the heavy cream to a simmer. Remove from heat and add the chopped chocolate, corn syrup, and vanilla extract. Let sit for a few minutes, then stir until smooth and glossy.
- Assemble the Boston Cream Pie:
- Place one sponge cake layer on a serving plate. Spread the chilled custard evenly over the top. Place the second cake layer on top of the custard.
- Pour the chocolate glaze over the top layer, spreading gently to cover.
Notes
- For an even more decadent custard, add a tablespoon of butter to the mixture once thickened and stir until smooth.
- If the chocolate glaze thickens too much before pouring, gently reheat it over low heat, adding a tablespoon of heavy cream to thin if necessary.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Cuisine: American
