All-Chocolate Boston Cream Pie Recipe - Allrecipes.com
All-Chocolate Boston Cream Pie Recipe

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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Original recipe makes 1 - 9 inch cake Change Servings
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Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2004

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 middle of the cake then cross the end strings and pull, then you have an even cut. This dessert was so tasty it was gone in 1 day.:) EXCELLENT!!!!!!

 
Most Helpful Critical Review
Jan 25, 2004

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 texture of the cake was great but the taste was not nearly as good as other cake recipes I have made.

 
Jan 25, 2004

I used a piece of parchment paper for the bottom of the pan and the cake came out perfectly. The cake sliced in half beautifully as I used a piece of dental floss that another reviewer suggested. This is a wonderful recipe. The rich chocolate flavour of the cake and filling are not too sweet which is always my biggest challenge when looking for recipes. We did not find this bland in the least and have given this recipe a permanent place in our collection.

 
Jan 25, 2004

It tasted VERY good. I followed the directions exactly. My only complaint is that the cake cracked on top during baking. It is chocolatey (like milk chocolate), but does not have a STRONG chocolate taste (like a semi-sweet).

 
Jan 25, 2004

Awesome cake. Didn't look the greatest as my attempt at slicing wasn't the best but a chocolate lover's dream that's for sure. Went fast.

 
Jan 25, 2004

Served this dessert to a party of six and both couples contacted me later for the recipe. We realy enjoyed it. NOTE: I had a sticking issue with the cake, so I improvised and called it a Boston Creme Pie Crumble cake. The top layer was made of moist crumbled pieces, and it worked great. The glaze soaked into the pieces, but it did not deteriorate the taste in the slightest.

 
Jan 25, 2004

Outstanding cake. I only had an 8-inch cake pan so I had to lower the temp and cook it 10 min longer. Best chocolate cake ever!

 
Jan 25, 2004

Outstanding!!! One of the best desserts ever!

 

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Nutrition

  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 72.5 g
  • 23%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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