A decadent all-chocolate Boston cream pie on a rustic wooden table, featuring layers of rich chocolate sponge cake filled with velvety chocolate pastry cream. The top is coated with glossy chocolate ganache that drips down the sides. A slice is cut out to reveal the creamy layers, with cocoa powder and chocolate shavings scattered around. Soft natural lighting enhances the deep, indulgent chocolate tones.

All-Chocolate Boston Cream Pie

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Equipment

Ingredients

  • 1 cup all-purpose flour
  • 1 cup sugar
  • ⅓ cup HERSHEY’S Cocoa
  • ½ teaspoon baking soda
  • 6 tablespoons butter or margarine, softened
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • Chocolate filling
  • Satiny chocolate glaze

Instructions

  • 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.
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Recipe Category Chocolate / Pie
Country American
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