All Chocolate Boston Cream Pie
Indulge in pure decadence with this All Chocolate Boston Cream Pie — a rich twist on the classic dessert that’s perfect for chocolate lovers. This recipe layers moist, cocoa-infused cake with a luscious chocolate pastry cream that’s both silky and indulgent, all crowned with a glossy, melt-in-your-mouth chocolate ganache. Featuring staples like buttermilk and unsweetened cocoa powder for the ultimate dense yet tender texture, this recipe is a chocolate trifecta. With simple techniques like tempering and ganache-making, it’s accessible for home bakers while still delivering bakery-level results. Perfect for special occasions or satisfying any chocolate craving, this showstopping dessert is sure to become a household favorite.
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Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 whole large eggs
- 2 teaspoons pure vanilla extract
- 1 cup hot water
- 2 cups whole milk
- 6 ounces semi-sweet chocolate, chopped
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 0.75 cups heavy cream
- 1 tablespoon light corn syrup
Directions
Step 1
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
Step 2
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Step 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth and thin.
Step 5
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 6
Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 7
To make the chocolate pastry cream, heat the milk in a medium saucepan over medium heat until just simmering. Meanwhile, whisk the cornstarch, granulated sugar, and egg yolks in a bowl until smooth.
Step 8
Temper the egg mixture by gradually adding a few tablespoons of hot milk while whisking constantly, then pour the tempered mixture back into the saucepan.
Step 9
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in 4 ounces of chopped chocolate and butter until smooth.
Step 10
Strain the pastry cream through a fine-mesh sieve into a bowl, cover with plastic wrap (pressed directly onto the surface), and chill for at least 2 hours.
Step 11
To make the ganache, heat the heavy cream and corn syrup until just simmering, then pour over the remaining 2 ounces of chopped chocolate. Let sit for 2 minutes, then whisk until smooth and glossy.
Step 12
To assemble, place one chocolate cake layer on a serving platter. Spread the chilled chocolate pastry cream evenly over the top. Place the second cake layer on top and press gently.
Step 13
Pour the ganache over the cake, letting it drip down the sides for a glossy finish. Use an offset spatula to spread it evenly, if needed.
Step 14
Refrigerate for at least 30 minutes to set the ganache before slicing and serving.
Nutrition Facts
| Serving size | 2286.2 grams (2286.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5547 |
| Total Fat 301.10g | 386% |
| Saturated Fat 127.10g | 636% |
| Polyunsaturated Fat 68.20g | |
| Cholesterol 713mg | 238% |
| Sodium 4044mg | 176% |
| Total Carbohydrate 729.90g | 265% |
| Dietary Fiber 81.30g | 290% |
| Total Sugars 434.90g | |
| Protein 98.70g | 197% |
| Vitamin D 422IU | 2108% |
| Calcium 1305mg | 100% |
| Iron 43mg | 237% |
| Potassium 4750mg | 101% |
Source of Calories