The Freshman Cook: Chocolate Boston Cream Pie Trifle

Today I made a Chocolate Boston Cream Pie Trifle! One of my favorite desserts from when I was growing up was a Boston Cream Pie. I was always fascinated with the fact that it was really a cake, but called a pie. Why? No one could tell me. I have since learned that the Boston Cream Pie was originally made in colonial times and the colonists used to bake cakes in pie tins because most people didn’t have cake pans, only pie pans. Makes sense! So, fast forward to 2014. I decided to put a slight twist on the traditional and make my Boston Cream Pie with chocolate cake. Actually, I used a Dark Chocolate Fudge Cake. I transformed the pie into a trifle, making it something a little special, and I think it works. Let me know what you think!
 Chocolate Boston Cream Pie Trifle


(Cake recipe from Anne Byrn)

1 box Duncan Hines Dark Chocolate Fudge Cake 1 box vanilla instant Pudding Mix 4 large Eggs 1 cup Sour Cream 1/2 cup warm water 1/2 cup vegetable Oil

Pastry Cream 

2 cups whole milk, or 2% 1/2 Vanilla Bean  6 Egg Yolks 2/3 cup Sugar 1/4 cup Cornstarch 1 tablespoon Unsalted Butter

Chocolate Ganache

8 ounces Semisweet Chocolate 1 cup Heavy Cream Preheat oven to 350 degrees. Mix all of the ingredients for the cake in a bowl. Mix 1 minutes on low, and then turn it up to medium and mix 3 minutes. Pour your cake batter into an 8×10 baking dish. Bake for 20-25 minutes. Let the cake completely cool.
In a saucepan, start to heat your milk.
While the milk is heating, slice your vanilla bean down the length of the side. You want to be able to  fold it open. Take a sharp knife and scrape down the entire vanilla bean when it is fully open. See the vanilla on the knife. Take the knife with the vanilla on it and drop it into the milk. Doesn’t it look great?! All that vanilla goodness is going to be incredible!! Heat the milk and vanilla until starts to boil. Take it off of the heat immediately, and let it sit for 15 minutes so the milk can become infused with the vanilla. Now, place your egg yolks in a bowl, and add the sugar. Whisk until creamy and smooth, and then add the cornstarch. Whisk until it becomes smooth with no lumps at all. It is very important that it be smooth. Take about a 1/4 cup of the milk and vanilla mixture and place it into the bowl. Start whisking until it is fully incorporated. You are tempering the eggs, by letting them get used to the  heat of the cream just a little bit. If you were to put all of the  hot cream into the eggs, most likely they would start to cook and they would resemble scrambled eggs. Continue to add the milk mixture to the eggs, 1/4 cup at a time and whisking after each addition. Keep your saucepan close by, because you will need it in a few seconds. Pour your mix through a strainer and back into your saucepan.
Put your temperature on medium high and let the milk and egg mix cook while you are whisking the entire time. It should come to a low boil and start to become very thick Take it off of the heat and mix your butter in. Let your cream cool for about 10 minutes, then cover the pastry cream with plastic. Put plastic on top of the cream, touching it, and all around the pot. You want to keep all of the air out as the cream cools. Place in the fridge for about 2 hours. Heat your heavy whipping cream in a double boiler until it is about 180 degrees. Add your chocolate, and begin stirring until the two are well combined. If the chocolate is not melting into a smooth mixture, you can turn up the heat a little, but continue to stir constantly. Cut a small piece of the cake, and then cut that piece into small bite size pieces. Place the cake in your glass or bowl, and then add your pastry cream, then some of your ganache,
and then do it again and add some whipped cream.
Here is a whipped cream refresher if you’d like one.
I hope you enjoy this “classic with a twist”! Thanks for joining me today! If you have questions or concerns about this recipe, please contact me at Here are some recipes you might like:

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