All-Chocolate Boston Cream Pie

Name: All-Chocolate Boston Cream Pie Recipe | Hersheyland
Prep time: 17 min
Total time: 52 min
Yield: 1 pie
Ingredients: 1 cup all-purpose flour; 1 cup sugar; 1/3 cup HERSHEY'S Cocoa; 1/2 tsp baking soda; 6 Tbsps butter or margarine, softened; 1 cup milk; 1 egg; 1 tsp vanilla extract; 1/2 cup sugar; 1/4 cup HERSHEY'S Cocoa; 2 Tbsps cornstarch; 1-1/2 cups light cream; 1 Tbsp butter or margarine; 1 tsp vanilla extract; 3 Tbsps water; 1-1/2 Tbsp butter or margarine; 1-1/2 Tbsp corn syrup; 3 Tbsps HERSHEY'S Cocoa; 1 cup powdered sugar (plus 2 additional tablespoons); 3/4 tsp vanilla extract

Skill Level: Expert

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

Yields:: 1 pie

Prep:: 17 Min.
Bake:: 35 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 cup

all-purpose flour
1 cup

sugar
1/3 cup

HERSHEY'S Cocoa
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

HERSHEY'S Cocoa
2 Tbsps

cornstarch
1-1/2 cups

light cream
1 Tbsp

butter or margarine
1 tsp

vanilla extract
Satiny Chocolate Glaze
3 Tbsps

water
1-1/2 Tbsp

butter or margarine
1-1/2 Tbsp

corn syrup
3 Tbsps

HERSHEY'S Cocoa
1 cup

powdered sugar (plus 2 additional tablespoons)
3/4 tsp

vanilla extract

READY TO MAKE THIS?

You'll Need 

oven & stovetop

9-inch baking pan

mixing bowl

mixer

wire rack

saucepans

whisk

plastic wrap

Step-By-Step Directions

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 (instructions at bottom of recipe). Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.

Prepare Satiny Chocolate Glaze (instructions at bottom of recipe). 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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