All-Chocolate Boston Cream Pie Recipe

Name: All-Chocolate Boston Cream Pie | Recipes
Prep time: 45 min
Total time: 80 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour (250 mL); 1 cup granulated sugar (250 mL); 1/3 cup HERSHEY'S Cocoa (75 mL); 1/2 tsp baking soda (2 mL); 6 tbsps butter or margarine, softened (90 mL); 1 cup milk (250 mL); egg; 1 tsp vanilla extract (5 mL); 1/2 cup granulated sugar (125 mL); 1/4 cup HERSHEY'S Cocoa (50 mL); 2 tbsps cornstarch (30 mL); 1 1/2 cups light cream (375 mL); 1 tbsp butter (15 mL); 1 tsp vanilla extract (5 mL); 2 tbsps water (30 mL); 1 tbsp butter or margarine (15 mL); 1 tbsp corn syrup (15 mL); 2 tbsps HERSHEY'S Cocoa (30 mL); 3/4 cup icing sugar (175 mL); 1/2 tsp vanilla extract (2 mL)

Details

Time: 1 hour 20 minutes
Skill Level: Advanced
Yields: 8 servings

Treat your family to this decadent All Chocolate Boston Cream Pie. Made with four layers of chocolatey goodness! Try the recipe now!

Ingredients & Directions

Prep Time: 45 minutes
Bake Time: 35 minutes

BAKE MODE:

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Ingredients

Cake:
1 cup

all-purpose flour (250 mL)
1 cup

granulated sugar (250 mL)
1/3 cup

HERSHEY'S Cocoa (75 mL)
1/2 tsp

baking soda (2 mL)
6 tbsps

butter or margarine, softened (90 mL)
1 cup

milk (250 mL)
egg
1 tsp

vanilla extract (5 mL)
Chocolate Filling:
1/2 cup

granulated sugar (125 mL)
1/4 cup

HERSHEY'S Cocoa (50 mL)
2 tbsps

cornstarch (30 mL)
1 1/2 cups

light cream (375 mL)
1 tbsp

butter (15 mL)
1 tsp

vanilla extract (5 mL)
Satiny Chocolate Glaze:
2 tbsps

water (30 mL)
1 tbsp

butter or margarine (15 mL)
1 tbsp

corn syrup (15 mL)
2 tbsps

HERSHEY'S Cocoa (30 mL)
3/4 cup

icing sugar (175 mL)
1/2 tsp

vanilla extract (2 mL)

Directions

Equipment Needed 

Oven & Stovetop

9-inch (23 cm) Round Cake Pan

Mixing Bowl

Mixer

Wire Rack

Saucepan

Plastic Wrap

Whisk

Preheat oven to 350°F (180°C). Grease and flour one 9-inch (1.5 L) round cake pan.

Stir flour with sugar, cocoa and baking soda. Add butter, milk, egg and vanilla. Beat with an electric mixer, set to low speed, until all ingredients are moist. Increase speed to medium and beat for 2 minutes. Pour batter into prepared pan.

Bake for 30 to 35 minutes or until a wooden pick inserted in the centre comes out clean; cool for 10 minutes. Remove cake from pan to a rack; cool completely.

Chocolate Filling: Stir sugar with cocoa and cornstarch in a medium saucepan; gradually stir in cream. Set saucepan over medium heat. Cook, stirring constantly, until mixture thickens and begins to boil. Boil for 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface; cool completely.

Cut cake into two even layers. Place one layer on a serving plate and spread Chocolate Filling over the top. Top with remaining cake layer.

Satiny Chocolate Glaze: Combine water, butter and corn syrup in a small saucepan set over high heat; bring to a boil. Remove from heat and immediately stir in cocoa. Whisk in icing sugar and vanilla until smooth; cool slightly.

Pour Satiny Chocolate Glaze over top the cake; allow some glaze to drizzle down the sides. Chill until ready to serve. Reserve any leftover cake in the refrigerator.

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