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All-Chocolate Boston Cream Pie


52 minutes
Skill Level
1 pie

What could make a Boston Cream Pie even more indulgent? Adding HERSHEY'S Cocoa to the filling for an All-Chocolate Boston Cream Pie recipe, a rich, double chocolate masterpiece. Top your All-Chocolate Boston Cream Pie Recipe with a sleek chocolate glaze and delight a chocolate fanatic for Valentine's Day, a birthday or just because.  Even though more chocolate makes everything better, sometimes you just need to try that original recipe. A Classic Boston Cream Pie is just as delicious without the added cocoa!

Ingredients & Directions

Prep Time
17 minutes
Bake Time
35 minutes


  • 1 cup
    all-purpose flour
  • 1 cup
  • 1/3 cup
  • 1/2 tsp
    baking soda
  • 6 Tbsps
    butter or margarine, softened
  • 1 cup
  • 1
  • 1 tsp
    vanilla extract
  • Chocolate Filling
  • 1/2 cup
  • 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
  • 3 Tbsps
  • 1-1/2 Tbsp
    butter or margarine
  • 1-1/2 Tbsp
    corn syrup
  • 3 Tbsps
  • 1 cup
    powdered sugar (plus 2 additional tablespoons)
  • 3/4 tsp
    vanilla extract

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

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.

Additional questions?