I’m going out on a limb here to tell you that Boston Cream Pie is really a cake, not a pie. That’s a bit “Captain Obvious” I know, but for reasons that are somewhat elusive, the French/American chef that created this classic dessert chose to call it a pie. The original recipe dates back to the 1850’s and was named the Parker House Chocolate Cream Pie after the famous Parker House Hotel in Boston. That really doesn’t explain why it’s called pie instead of cake, but despite a split personality, it’s been a very popular American original for more than 150 years.
Boston Cream Pie checks all the boxes for the perfect dessert. From the creamy filling, to the rich chocolate topping and the soft sponge cake, this incredible and simple combination elevates the cake to superstar status. Is it hard to make? Not at all. Each of the three elements (cake, cream and ganache) are simple to make but require plenty of whisking, mixing and stirring. I recommend starting the cake early in the day to save yourself some stress, then refrigerate overnight to serve the next day. Your guests will be thrilled!
Before slicing the cake, warm a large sharp knife under hot running water then dry throughly. Gently make cuts in the chocolate topping to make each slice just a little neater. Wipe the knife clean then cut each piece all the way through.
If you’re not a bittersweet chocolate fan, try using semi-sweet chocolate for the topping instead. Overall the cake is not terribly sweet, which is a bit surprising and perfectly fine with me!
Here are a few more cake recipes you might enjoy:
Strawberry Mascarpone Cake ~ from Saving Room for Dessert Red Velvet Layer Cake with Cream Cheese Frosting ~ from Sally’s Baking Addiction Pineapple Cake with Coconut Frosting ~ from Barefeet in the Kitchen Strawberry Layer Cake with Cheesecake Frosting ~ from RecipeGirl
