Best All Chocolate Boston Cream Pie Recipes

ALL CHOCOLATE BOSTON CREAM PIE

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)

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.

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

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.