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Mocha Boston Cream Pie

Mocha Boston Cream Pie

Boston Cream Pie is a classic dessert and not a pie at all! It's a lovely vanilla cake, fresh pastry cream + chocolate ganache. Try this easy
Prep Time45 mins
Cook Time30 mins
Chill2 hrs
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Boston Cream Pie, Chocolate Ganache, cream pie, Mocha Boston Cream Pie
Servings: 12
Calories: 557kcal


  • Measuring Cups/Spoons Set
  • Spatula Set
  • 3-Quart Saucepan
  • High-Heat Scraper
  • KitchenAid 7-Speed Digital Hand Mixer
  • 9" Wire Whisk
  • 9" Cake Pans
  • Glass Nesting Bowls
  • Fine-Mesh Sieve Set
  • 10" Chef's Knife
  • 18 x 24-Inch Plastic Cutting Board
  • Glass Liquid Measuring Cups



  • 2 cups Cake flour (8 oz.) 
  • 1 ¼ cups Sugar,    divided
  • 2 tsp. Baking powder
  • ½ tsp. Table salt


  • 6 Eggs, separated
  • ¾ cup Whole milk, room temperature
  • ¼ cup Canola oil
  • 4 tbsp. Unsalted butter, melted and cooled
  • 1 tbsp. Pure vanilla extract
  • ½ tsp. Cream of tartar


  • 6 Egg yolks
  • cup Cornstarch
  • ¾ cup Sugar, divided
  • 2 tbsp. Kahlúa liqueur


  • 2 ½ cups Whole milk
  • 4 oz. Semisweet bar chocolate, finely chopped


  • 1 tbsp. Pure vanilla extract
  • 1 tbsp. Instant espresso powder
  • 5 tbsp. Unsalted butter, cubed
  • ¼ tsp. Table salt


  • cup Heavy cream 
  • 1 tbsp. Corn syrup 
  • 4 oz. Semisweet bar chocolate, finely chopped 
  • ½ tsp. Pure vanilla extract


  • Preheat oven to 325°. Coat three 9×2-inch-round cake pans with nonstick spray, line with parchment paper, and coat with spray again.

The Cakes

  • Sift together flour, 1 cup sugar, baking powder, and salt.
  • Whisk together 6 yolks, milk, oil, butter, and vanilla in a bowl until smooth; whisk in flour mixture just until combined for the batter.
  • Beat egg whites and cream of tartar in a bowl with a hand mixer on medium speed until soft peaks form, 5 minutes; increase speed to medium-high. Gradually sprinkle in remaining ¼ cup sugar and beat until whites are stiff and glossy, but not dry, 3–4 minutes more.
  • Fold beaten egg whites into batter in four additions, adding more when no streaks remain. Divide batter among prepared pans.
  • Bake cakes until golden and they spring back when lightly touched, 30 minutes, rotating pans halfway through. Let cakes cool in pans 10 minutes, then turn onto racks to cool completely.

Pastry Cream

  • Whisk together egg yolks, cornstarch, ¼ cup sugar, and liqueur until frothy.
  • Heat milk and remaining ½ cup sugar in a saucepan over medium, and simmer, about 12 minutes. Off heat, whisk in chocolate until fully incorporated.
  • Whisk half the chocolate mixture into the yolk mixture, then slowly whisk back into pan. Cook pastry cream over medium heat, whisking constantly, until thickened, 2–3 minutes.
  • Combine vanilla and espresso powder. Whisk into pastry cream along with butter and salt. Transfer pastry cream to a bowl, press plastic wrap over surface, and chill until cold, at least 2 hours.

The Ganache

  • Heat cream and corn syrup in a saucepan over medium to a simmer. Off heat, stir in chocolate; let stand 8 minutes, then whisk until smooth. Stir in vanilla.


  • Arrange 1 cake round on a serving plate. Spread 1½ cups pastry cream over cake, leaving a ¼-inch border; arrange second cake round on top. Repeat spreading pastry cream and arranging last cake round on top. Pour ganache over top cake layer and gently spread toward edges. Let ganache set at least 30 minutes before serving.


Per serving, Calories: 557

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories557
  • % Daily Value *
  • Total Fat 30g 47%
    • Saturated Fat 15g 75%
  • Cholesterol 224mg 75%
  • Sodium 312mg 13%
  • Total Carbohydrate 63g 21%
    • Protein 10g 20%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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