I remember from an early age lusting over the gorgeous Boston Cream Pies at the local Bakery growing up. Layers of light yellow sponge cake filled with creamy vanilla pastry cream and covered in chocolate ganache combined to make a gorgeous dessert worthy of any occasion. This particular recipe was 15 years in the making.
When Colt and I first became married I tried many Boston Cream Pie recipes that usually ended in a disaster with an overly dense cake, too sweet of pastry cream and excessively sweet chocolate ganache.
I spent a lot of time over the years perfecting the layers of yellow sponge cake to become light, airy and not overly sweet. Then I filled it with a rich vanilla lightly sweetened pastry cream and covered it in a rich chocolate ganache.
I opted to make 2 (8") cakes and trim the tops level over the traditional single cake sliced into two.
I will be the first to admit no matter how hard I tried to slice the cake perfectly into two I always ended up with two uneven pieces of cake.
By trimming the tops level and filling with pastry cream the finished slices turned out equally as stunning as the local bakery with much less trouble.
Heres how I make Boston Cream Pie:
