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All-Chocolate Boston Cream Pie

Details

Time
52 minutes
Skill Level
Expert
Yields
1 pie

What could make a Boston cream pie even more indulgent? Adding HERSHEY'S Cocoa to the filling, which turns it into a rich, double chocolate masterpiece. Top it with a chocolate glaze and delight a chocolate fanatic for Valentine's Day, a birthday or just because.

Ingredients & Directions

Prep Time
17 minutes
Bake Time
35 minutes

Ingredients

  • 1 cup

    all-purpose flour

  • 1 cup

    sugar

  • 1/3 cup
  • 1/2 tsp

    baking soda

  • 6 Tbsps

    butter or margarine, softened

  • 1 cup

    milk

  • 1

    egg

  • 1 tsp

    vanilla extract

  • Chocolate Filling

  • 1/2 cup

    sugar

  • 1/4 cup
  • 2 Tbsps

    corn starch

  • 1-1/2 cups

    light cream

  • 1 Tbsp

    butter or margarine

  • 1 tsp

    vanilla extract

  • Satiny Chocolate Glaze

  • 2 Tbsps

    water

  • 1 Tbsp

    butter or margarine

  • 1 Tbsp

    corn syrup

  • 2 Tbsps
  • 3/4 cup

    powdered sugar

  • 1/2 tsp

    vanilla extract

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven & stovetop
oven & stovetop
9-inch baking pan
9-inch baking pan
mixing bowl
mixing bowl
mixer
mixer
 wire rack
wire rack
saucepans
saucepans
whisk
whisk
plastic wrap
plastic wrap
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.

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.

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Additional questions?