boston cream pie

Directions

1. Preheat the oven to 325°F

2. Grease and line two 8-inch round cake pans with parchment paper, then prepare the batter according to the package instructions and divide it evenly between the two pans. 

3. Bake as instructed, then allow the cakes to cool completely before transferring them to a wire rack.

4. While the cakes bake, prep the filling by whisking the egg yolks, sweetener, cornstarch, and salt together in a medium bowl until smooth.

5. Heat the milk in a saucepan over medium heat until it’s just about to boil, then remove from heat. Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to temper the eggs.

6. Gradually whisk in the rest of the milk before pouring the mixture back into the saucepan. Cover medium heat, stirring constantly, until it thickens to a pudding-like consistency (about 5–7 minutes).

7. Remove from heat and stir in the vanilla extract and butter until fully incorporated. Transfer to a bowl, cover with plastic wrap pressed against the surface, and let cool completely.

8. Once the cakes and cream filling have cooled, heat the heavy cream in a microwave-safe bowl for about 90 seconds or until steaming. 

9. Add the chocolate chips to the hot cream and let sit for 2–3 minutes, then stir until smooth and glossy.

10. Place one cooled cake layer on a serving plate or cake stand and spread the cream filling evenly over the top. 

11. Add the second cake layer on top and pour the ganache over the top of the cake, letting it drip down the sides for an elegant finish.

12. Place the cake in the fridge for at least 30 minutes to allow the ganache to set.

13. Then slice and enjoy your Boston Cream Pie!