Boston Cream Pie


Given my recent success with pastry cream, something I had previously struggled with, I decided a Boston Cream Pie would be my next project. Not only is it delicious, but it brings back so many wonderful memories. Mostly of my Aunty Cynthia, who I haven’t seen since I was probably about 14 years old due to distance.

My family is from Trinidad and Tobago, and my parents oh so selflessly decided to give up their home, family, friends, and what they knew to come to America to live and give my brother and I more options for our future. This was especially hard on my mother, considering all of her immediate family was still in Trinidad, yet she went on for her children (THANK YOU MOMMY!!!!).

But not all was lost, thanks to American Airlines and frequent flyer miles, my Aunt Cynthia, my mother’s oldest sister, would come to visit us often when we were younger.  In preparation for these visits, my mom would get EVERYTHING ready for her. I would see a huge smile appear on my mom’s face as well as a bit of stress as to make sure she doesn’t let her sister down! And every hour or so I would hear “Well we should get this…Cynthia loves this”

What does my Aunty Cynthia like? Coach, Banana Republic, and Boston Cream Pie. I am not so sure she really liked Boston Cream Pie, but Greg and I did and it definitely put a bit more excitement to her visits (that and the endless supply of hotel toiletries she would bring us from her business trips)

So I present to you, Boston Cream Pie


Vanilla Pastry Cream

  • 2 cups half-and- half
  • 1/2 cup granulated sugar, divided
  • a pinch of salt
  • 5 egg yolks
  • 3 tablespoons cornstarch
  • 4 tablespoons cold, unsalted butter, divided
  • 1 1/2 teaspoon vanilla extract

Sponge Cake

  • 3/4 cup all purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons milk
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 5 large eggs
  • 3/4 cup granulated sugar

Chocolate Ganache Topping

  • 1 cup heavy cream
  • 1/4 cup light corn syrup
  • 8 0z chopped semisweet chocolate
  • 1/2 teaspoon vanilla extract


Vanilla Pastry Cream

1. In a heavy bottomed saucepan, heat the half-and-half, 6 tablespoons of sugar, and salt over medium heat to simmer; stirring occasionally to dissolve the sugar

2. While the half and half is heating, whisk together egg yolks and remaining 2 tablespoons of sugar in a medium bowl

  • When combined, add cornstarch and continue to whisk until fully combined

3. When the half-and-half begins to simmer, slowly start to pour it into the egg mixture, whisking constantly as to not cook the eggs

4. Return mixture to the saucepan over medium heat and continue to whisk constantly until it begins to thicken and bubble

  • Remove from heat and stir in butter and vanilla extract

5. Place the pastry cream into a medium bowl and cover with plastic wrap, ensuring that the plastic wrap touches the pastry cream so that a skin does not form

6. Allow to chill in the fridge for 3 hours – 2 days

Sponge Cake

Use the lower middle rack and preheat oven to 350°F and line 2 9″ cake pans with parchment paper and butter the sides

1. Sift together the flour, baking powder, and salt

2. Combine the milk and butter in a heavy bottomed saucepan over medium heat until butter melts

  • Remove from heat, stir in vanilla extract and set aside

3. Separate the eggs, placing 3 of the egg whites in the bowl for your stand mixer and the remaining 2 eggs and 3 yolks in a separate bowl

4. With the whisk attachment, beat the egg whites until foamy on low speed

  • Increasing the speed to medium, gradually add 6 tablespoons of sugar and beat until soft peaks form
  • Transfer egg whites to a clean bowl

5. Place the yolk and whole egg mixture in the stand mixture and beat on medium high speed with the remaining 6 tablespoons of sugar until the mixture is a pale yellow (~5 minutes)

6. Add the egg whites to the pale yellow egg mixture and sprinkle the flour mixture on top

7. Using a rubber spatula, gently fold the mixture to combine in 12 strokes

  • Make a well on the side of the bowl and pour in the butter mixture
  • Continue to fold mixture together until fully combined

8. Divide batter equally between the 2 cake pans and cake for about 16 minutes, until the tops are light brown

9. Immediately run a knife along the edge of the pans to loosen cakes and invert the cakes onto a clean kitchen towel. Gently peel the parchment paper away and allow cakes to cool on a wire rack

Chocolate Ganache Glaze

1. Combine heavy cream and corn syrup in a heavy bottomed saucepan and bring to a simmer over medium heat

2. Remove from heat, add the chocolate, cover the pan and allow to stand for 8 minutes

  • Stir in vanilla extract and allow to cool


1. Place one of the cake layers on the cake board and place 4 cut strips of parchment paper along the perimeter to catch the chocolate glaze as it falls

2. Spread the pastry cream evenly on the top of the cake, leaving the tiniest bit of space between the pastry cream and the circumference of the cake

3. Top with second layer of the cake and gently press down

4. Pour glaze onto the center of the cake and allow to flow over the sides

5. Let cake stand for about 1 hour before serving



Chocolate Peanut Butter Layer Cake

Chocolate and Peanut Butter, yet another fantastic combination that you will see that I absolutely LOVE. This cake is dedicated to my colleague Matt. When we were in lockdown last Friday, he still went into the office. The lone wolf of the team….faxin’ and getting shit signed all day. Thanks, but mostly this is because I want to get better at decorating cakes (as seen by my horrible centering of the words…)


Chocolate Peanut Butter Layer Cake



Chocolate Cake

  •  1 1/4 cup flour, sifted
  • 1 cup cocoa powder
  • 2 teaspoons espresso powder
  • 1 cup boiling water
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 eggs
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Peanut Butter Buttercream Frosting

  • 3/4 cup heavy whipping cream
  • 3 cup confectioner’s sugar
  • 1 1/2 cup butter
  • 1 cup peanut butter
  • 1 tablespoon vanilla extract


Chocolate Cake

Preheat oven to 350°F and line 2 9″ cake pans with parchment paper, butter pans and dust with cocoa powder

1. In a medium sized bowl, mix together to boiling water, cocoa powder, and espresso powder until smooth

  • Allow to slightly cool and whisk in sour cream and vanilla extract until smooth

2. In a separate bowl, sift together the flour, baking soda and salt 3. In the bowl fitted for your stand mixer with a paddle attachment, cream the butter and then beat in sugar until fluffy

  • add the eggs 1 at a time, making sure to scrape down the bowl after each addition

4. In 3 additions, add the flour mixture and cocoa mixture to the butter mixture. Starting and ending with the flour mix 5. Using a rubber spatula, fold the batter a few times to make sure it is fully incorporated 6. Divide batter between 2 pans and bake for 30-35 minutes 7. Allow to cool in pans for 5 minutes before flipping onto wire rack to cool completely before assembly Peanut Butter Buttercream Frosting 1. Place your bowl for the stand mixer and your whisk attachment in the freezer for 15 minutes to chill

  • On medium high speed, whisk heavy cream and 1/4 cup of confectioner’s sugar until still peaks form
  • Separate into a bowl and allow to chill in the fridge while you complete the frosting

2. Cream the butter and Peanut butter together until fully combined and smooth

  • slowly add the confectioner’s sugar, 2 table spoons at a time until you get a good consistency (adding the sugar gradually allows you to use less sugar than adding it all at once since it give the butter time to incorporate the sugar)
  • Add the vanilla extract, beat in more confectioner’s sugar if needed

3. Using a rubber spatula, fold the heavy whipped cream into the frosting Assembly 1. Allow cake to cook completely and spread about 1/4 cup of the frosting onto the base of the layer cake, leaving just a tiny bit of excess space around the top of the cake 2. Carefully put the top layer on top of the bottom layer and gently push down 3. Add a dollop of frosting to the top of the cake and smooth out a thin layer of frosting around the sides and the top of the cake

  • This is your crumb coat, used to seal in any crumbs that make fall off the cake before you put the layer of frosting on
  • Make sure to not dip the spatula with crumbs on it back into to your frosting and to cover the cake
  • Allow to chill for 15-20 minutes, or until the frosting no longer comes off onto your finger when you tap the cake

4. Once the crumb coat is set, place a generous dollop of frosting on top of your cake. Do not be frightened by the amount as it will even out and come off later 5. Spread the Frosting to the edge of the cake and towards the side

  • When frosting the side, hold the spatula at a slight angle as you turn your cake/cake stand and wipe the frosting off the spatula as you go to avoid lumps
  • to even out the edge and smooth the top, move your spatula from the edge of the cake to the center, gradually lifting the spatula as you reach the center as not to lift up the frosting

6. Using whatever tip you wish (I used a tip a bit too big for my cake), frost a decorative pattern along the base of your cake Enjoy!

Chocolate Almost Overdose Cake

chocolate overdose cake

Chocolate, oh how I can write pages and pages on you! My love! My life! I love chocolate cakes, so when I stumbled across this Chocolate Overdose Cake by Confections of a Foodie Bride, well…I just had to try it!. My first attempt went beautifully, but it was so rich with the brownie base and the brownie made it semi odd to cut into, so I decided to do a full chocolate cake instead. Now don’t get me wrong, the brownie base was still delightful, but it was too much chocolate(I didn’t think that was possible…) for me.

So I introduce you to a version of the chocolate overdose cake, which includes a rich chocolate cake, filled with a creamy chocolate mousse and topped with an oh so very lovely chocolate ganache.

Good luck on not eating all of the chocolate while you are baking!

Chocolate Overdose Cake


Chocolate Cake

  • 4 oz of chopped semi-sweet chocolate baking squares
  • 1/4 cup Dutch pressed cocoa powder
  • 1/2 cup hot water
  • 1 3/4 cup granulated sugar, separated
  • 1 3/4 sifted all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 egg yolks
  • 3/4 cup butter, softened

Chocolate Mousse filling

  • 6 oz semi sweet baking chocolate, divided into 1/2 ounce pieces
  • 2 cups heavy whipping cream
  • 1 tablespoon granulated sugar

Chocolate Ganache Topping

  • 1 1/2 cup heavy cream
  • 2 tablespoons butter
  • 18 0z semi sweet baking chocolate, broken into 1/2 ounce pieces


Preheat oven to 350°F and line 2 9″ cake pans with parchment paper and butter pans

Chocolate Cake

1. Combine chocolate pieces, cocoa powder, and hot water in a bowl set over a pot of simmering water

  • Allow to sit for a few minutes, stirring occasionally until chocolate is fully melted
  • gradually stir in 1/2 cup sugar until mixture is thick and glossy
  • set aside to cool

2. Whisk together flour, baking soda, and salt

3. Combine buttermilk and vanilla extract in a measuring cup

4. Using a whisk attachment for a stand mixture, combine the yolks and eggs on medium-low speed

  • Gradually add the remainder of the sugar to the egg mixture on high speed

5. Replace whisk attachment with a paddle attachment

  • gradually add the cooled chocolate mixture to the egg mixture on  medium speed
  • add the butter 1 tablespoon at a time, adding more as pieces are fully incorporated
  • add the flour mixture and buttermilk to the egg mixture in 3 additions, beginning and ending with the flour
  • gently fold the mixture to fully incorporate the flour

6. Bake cakes for 25-30 minutes, or until a toothpick comes out clean

  • allow to cool in pans for 10 minutes before inverting onto a wire rack
  • once fully cooled, transfer one of the cake layers to a spring form pan

Chocolate Mousse Filling

1. Place mixing bowl and whisk attachment in the freezer for 30 minutes

2. Place the chocolate in a covered bowl over a pot of simmering water for 8-10 minutes

  • remove and stir until smooth

3. Place the heavy cream and sugar in the stand mixer and mix on high speed until stiff peaks form

  • fold 1/4 of the cream into the chocolate mixture
  • transfer the cream/chocolate mixture to the remainder o the whipped cream and gently fold in until fully incorporated

4. Spread chocolate mousse over the bottom layer cake in the spring form pan and allow to chill for 30-45 minutes

5. Place top layer of cake on top of the mousse and allow to chill for an hour before covering with ganache

Chocolate Ganache 

1. Place the chocolate in a medium sized heat proof bowl

2. Place the heavy cream and butter in a heavy bottomed sauce pan over medium heat and bring to a boil

  • Pour cream over the chocolate and allow to stand for 5 minutes
  • Stir until smooth

3. Chill 1 cup of the ganache for 1 hour, this will be used to decorate the cake with

4. Allow the rest of the ganache to come to room temperature and spread evenly over the cake

5. Decorate the cake to your liking using the chilled ganache

Good luck and Enjoy!