Aprile's Kitchen

This iconic dessert features a light and fluffy sponge cake layered with rich pastry cream and topped with a glossy chocolate glaze. Boston cream pie is a delightful treat that’s perfect for celebrations or a sweet indulgence any day of the week.

Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

For the Pastry Cream:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 4 oz semi-sweet chocolate, chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. In a medium saucepan, heat the milk and sugar over medium heat until it just begins to simmer.
8. In a separate bowl, whisk together the egg yolks and cornstarch until well combined.
9. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
10. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles. Remove from heat and stir in the butter and vanilla extract.
11. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until chilled.
12. Once the cakes are completely cool, place one layer on a serving platter. Spread the chilled pastry cream evenly over the top.
13. Place the second layer of cake on top of the pastry cream.
14. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and butter. Let sit for a few minutes, then stir until smooth and glossy.
15. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
16. Chill the cake for about 30 minutes to set the glaze before serving. Enjoy!