All Chocolate Boston Cream Pie Recipe 435

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ALL CHOCOLATE BOSTON CREAM PIE



All Chocolate Boston Cream Pie image

This cake is an absolute chocolate-lover's dream! The glaze must be a little warm when poured over the cooled cakes or the glaze will not set properly, place in the refrigerator as soon as possible to harden the glaze --- one box of Duncan Hines deviled food chocolate cake mix may be used instead and baked in two 8-inch round pans, I previously baked the cakes in 9-inch pans and found they were too flat, so I suggest 8-inch pans for the boxed cake mix :)

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
2 cups sugar
1 cup butter, softened
1 cup water
1/4 cup sifted unsweetened cocoa powder, sifted
2 large eggs, lightly beaten
1/2 cup buttermilk
1 1/4 teaspoons baking soda
2 teaspoons vanilla
1 (3 ounce) package instant chocolate pudding mix
1 1/4 cups half-and-half cream or 1 1/4 cups full-fat milk
1 (8 ounce) container cool whip frozen whipped topping, thawed
1/2 cup butter
1/4 cup unsweetened cocoa powder, sifted
6 tablespoons 18% table cream or 6 tablespoons half-and-half cream
1 cup confectioners' sugar
1 teaspoon vanilla

Steps:

  • Set oven to 350°F.
  • Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
  • For the cake; in a large bowl combine the flour and sugar; set aside.
  • In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
  • Pour the chocolate mixture over the flour mixture; whisk to combine completely.
  • Whisk in the eggs, buttermilk, baking soda and vanilla until combined.
  • Divide the batter evenly between the cake pans.
  • Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
  • Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
  • For the filling; In a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes).
  • Add in the thawed Cool Whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes).
  • For the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy).
  • Place 1 cake round upside down onto a cake platter or large plate.
  • Top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that's the best part lol!).
  • Place the second layer over the top of the pudding mixture.
  • Allow the glaze to cool just slightly until a thick pourable texture is achieved.
  • Slowly pour the glaze over the cooled cake, allowing it to run down the sides.
  • Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.

ALL-CHOCOLATE BOSTON CREAM PIE RECIPE - (4.3/5)



All-Chocolate Boston Cream Pie Recipe - (4.3/5) image

Provided by moddie2bert

Number Of Ingredients 10

1 cup all-purpose flour
1 cup sugar
1/3 cup Hershey's Cocoa
1/2 teaspoon baking soda
6 tablespoons butter, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
Chocolate Filling (recipe follows)
Satiny Chocolate Glaze (recipe follows)

Steps:

  • Heat oven to 350°F. Grease and flour a 9-inch round baking pan. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat with mixer on low until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer. Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Chocolate Filling: Stir together ½ cup sugar, ¼ cup Hershey's Cocoa and 2 tablespoons cornstarch in medium saucepan. Gradually stir in 1½ cups light cream; cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla extract. Press plastic wrap directly onto surface. Cool completely. Satiny Chocolate Glaze: In small saucepan heat 2 tablespoons water, 1 tablespoon butter and 1 tablespoon corn syrup to boiling. Remove from heat; immediately stir in 2 tablespoons Hershey's Cocoa. With whisk, gradually beat in ¾ cup powdered sugar and ½ teaspoon vanilla extract until smooth; cool slightly.

ALL-CHOCOLATE BOSTON CREAM PIE RECIPE - (4.3/5)



All-Chocolate Boston Cream Pie Recipe - (4.3/5) image

Provided by mnhenselen

Number Of Ingredients 22

CHOCOLATE FILLING:
1 cup all-purpose flour
1 cup sugar
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
2 tablespoons cornstarch
1 1/2 cups light cream
1 tablespoon butter or margarine
1 teaspoon vanilla extract
SATINY CHOCOLATE GLAZE:
2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons HERSHEY'S Cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • Heat oven to 350°F. Grease and flour one 9-inch round baking pan. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. CHOCOLATE FILLING: Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely. SATINY CHOCOLATE GLAZE: Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

TRADITIONAL BOSTON CREAM PIE



Traditional Boston Cream Pie image

In Boston cream pie, a classic first made at the Parker House hotel, the chilled custard filling is sandwiched between two cake layers.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 15

Butter for cake pan
1 cup sifted cake flour, (not self-rising), plus more for pan
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1/4 cup plus 2 tablespoons milk
1 vanilla bean, split lengthwise
6 large egg yolks
3/4 cup granulated sugar
6 1/2 tablespoons cornstarch
1/8 teaspoon salt
3 cups milk
2 teaspoons pure vanilla extract
4 ounces best-quality semisweet chocolate, coarsely chopped
1/2 cup heavy cream

Steps:

  • Heat oven to 350 degrees. Lightly butter and flour a 9-inch-round cake pan. Line with parchment paper; set aside.
  • Sift together the cake flour and the salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix the eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and the sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat the egg mixture on high until thickened and pale, about 6 minutes.
  • Meanwhile, in a small saucepan, combine the milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour the hot milk into the egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in the flour mixture. Pour into prepared pan.
  • Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to wire rack to cool for 15 minutes. Remove from pan; cool completely.
  • In a large bowl, whisk the egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat.
  • Slowly pour the hot milk mixture into the egg yolks while whisking. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 2 minutes. Remove from heat; stir in the vanilla extract.
  • Transfer filling to a medium bowl. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming; chill in refrigerator until firm, at least 1 hour.
  • Split the cake into two layers; spread the bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside.
  • In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine the chocolate and the heavy cream. Stir occasionally until the chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes.
  • Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.

CHEF JOHN'S BOSTON CREAM PIE



Chef John's Boston Cream Pie image

This is my quick and easy version of Boston's Parker House Hotel's famous cake.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 5h10m

Yield 8

Number Of Ingredients 16

cooking spray
1 (18.25 ounce) package yellow cake mix
3 eggs
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
2 tablespoons cornstarch
6 tablespoons white sugar
1 cup heavy whipping cream
1 cup whole milk
½ tablespoon butter
1 teaspoon vanilla extract, or to taste
1 pinch salt
4 ounces dark chocolate, chopped
1 teaspoon butter
½ cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray 2 (8-inch) cake pans with cooking spray.
  • Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
  • Divide cake batter between the two prepared cake pans.
  • Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
  • Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
  • Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
  • Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
  • Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
  • Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
  • Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
  • Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g

BOSTON CREAM PIE WITH CHOCOLATE GLAZE



Boston Cream Pie with Chocolate Glaze image

Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch. -Edwina Olson, Enid, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1-1/2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons hot water

Steps:

  • Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. , In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside., Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 397 calories, Fat 17g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 409mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

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