All-Chocolate Boston Cream Pie

All-Chocolate Boston Cream Pie

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"Chocolate cake is filled with cocoa cream and coated with Satiny Chocolate Glaze."
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servings 509 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 72.5g
  • 23%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat oven to 350 F. Grease and flour one 9-inch round baking pan.
  2. 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.
  3. 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.
  4. Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.
  5. Chocolate Filling: Stir together sugar, cocoa and cornstarch in medium bowl; 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.
  6. 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.
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Most helpful positive review

This is a simple very easy to use recipe. I used a piece of sewing thread to cut my cake. Just get enough thread to go around the cake, and long enough to grab at the ends, make sure it's in the...

Most helpful critical review

Baking is my specialty and I've made ALOT of from-scratch cakes....I followed this recipe exactly and didn't think it was that great. The cake and filling were both bland, bland, bland. The tex...

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