All Chocolate Boston Cream Pie

READY IN: 1hr 25mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350°F.
  • Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
  • For the cake; in a large bowl combine the flour and sugar; set aside.
  • In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
  • Pour the chocolate mixture over the flour mixture; whisk to combine completely.
  • Whisk in the eggs, buttermilk, baking soda and vanilla until combined.
  • Divide the batter evenly between the cake pans.
  • Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
  • Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
  • For the filling; In a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes).
  • Add in the thawed Cool Whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes).
  • For the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy).
  • Place 1 cake round upside down onto a cake platter or large plate.
  • Top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that's the best part lol!).
  • Place the second layer over the top of the pudding mixture.
  • Allow the glaze to cool just slightly until a thick pourable texture is achieved.
  • Slowly pour the glaze over the cooled cake, allowing it to run down the sides.
  • Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.
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