‘Boston Cream Pie’ (or should I say cake) … this dessert is actually a cake but it is called a pie just due to the fact that back in the day when this recipe was developed cakes were actually baked in pie tins. It is an amazing combination of airy sponge cake, generous amount of silky pastry cream and chocolate glaze.
If you want to bake a simple yet elegant cake for a special occasion like a birthday or anniversary with minimum time and mess in the kitchen this is your cake. The best part is that you can prepare the pastry cream ahead of time (1 to 2 days) and store it in the fridge. With very basic ingredients and less effort you can make this amazing treat for you family and friends.
I baked this cake for my husband’s birthday last week. As I had the pastry cream already sitting in my fridge it hardly took me 40 minutes (Including Baking time) to bake him his birthday cake. He loved it and to be honest it was hard to stop at one piece.
There are three parts to this recipe. We will start with the pastry cream followed by the cake and then the chocolate glaze.
- 4 oz semi sweet chocolate
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- chop up the chocolate into small pieces in a heat proof bowl.
- in a sauce pan or in the microwave bring the cream and butter to a boil.
- now pour the cream mixture over the chocolate and mix until the chocolate dissolves and you get a smooth chocolate glaze. Let it cool to spreadable consistency.
Place one cake on a serving platter and pour the pastry cream on top of it. Place the other cake on top of the pastry cream. Now pour the chocolate glaze onto the center of the cake and with the back of the spoon spread it all over. Allow the glaze to drip on the sides of the cake.