Description

A delightful twist on the classic Boston Cream Pie, these mini cakes feature layers of fluffy vanilla sponge, rich vanilla custard filling, and glossy chocolate ganache. Perfectly portioned for parties or afternoon treats.

Ingredients

Units Scale

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup granulated sugar
1/4 cup milk
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 cup whole milk
2 egg yolks
1/4 cup granulated sugar
1 tbsp cornstarch
1/2 tsp vanilla extract
1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped

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Instructions

Preheat oven to 350°F (175°C). Grease a muffin tin or line with baking rings.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat eggs and sugar until pale and fluffy. Gently fold in the dry ingredients, followed by milk, melted butter, and vanilla.
Pour into muffin tins, filling each about halfway. Bake for 15–18 minutes or until a toothpick comes out clean. Cool completely.
For the custard: In a saucepan, whisk milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla. Chill before using.
For ganache: Heat heavy cream until steaming, pour over chopped chocolate, let sit for 2 minutes, then stir until smooth.
To assemble: Slice cakes horizontally. Fill with chilled custard, top with ganache, and let set for a few minutes before serving.

Notes

Ensure cakes are fully cooled before assembling to prevent melting the custard.
Ganache can be made in advance and gently reheated if needed.
Store assembled cakes in the refrigerator and consume within 2 days.

Nutrition

Serving Size: 1 mini cake
Calories: 280
Sugar: 18g
Sodium: 90mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg