Boston Cream Pie

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Really loved this recipe, but agree with others about too much ganache. I cut the recipe by 1/4, but will reduce by 1/2 next time. Other than that, really enjoyed this, especially the delicious custard. Cake fell quite a bit after coming out of the oven, but tasted just fine. Yum!

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I read a lot of reviews, but went ahead and made it just as the recipe instructs and it was fantastic!

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I followed this recipe to the "T" with the exception that I followed some of the advice of cutting the ganache in half. The cake was without flavor and not as moist or heavy as i would have preferred. It smelled great but didn't have much flavor. Next time I'll add some vanilla extract and some instant vanilla pudding to the cake. The custard tasted okay but needed maybe 1/4 c more sugar. No complaints on the amount of custard.. just the need for more sweetness.The ganache was also good but would have been a better compliment if the rest of the cake/filling were sweeter.

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I made this for my college friends one night in cupcake tins to make mini boston cream pies and everyone loved them, then the next day i made a regular size pie for my family. The recipe is perfect and i had a lot of the chocolate left over, so we all ate it with anything we thought chocolate would be good on (everything.

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There is nothing wrong with the recipe if you are not expecting it to turn out like a yellow cake with chocolate frosting.

The cake is supposed to be mild, moist, and dense. you can add vanilla or almond extract if you want extra flavor with out changing the chemistry of the batter.

If you havn't made a custard before, just make sure to watch the pan and keep stirring; it will thicken very quickly after a few minutes and is easy to burn or get lumpy.

The ganache is supposed to be runny. i was fine with about 1/2 of the recipe.

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We had Boston Cream Pie at its birth place in Boston a couple of weeks ago (at the Omni Parker Hotel and this recipe looks right on. It is true that the cake doesn't have much flavor but then if you modify it... it's not Boston Cream Pie anymore.. right? It's your own version... which is fine of course. Personally, I like the idea of adding a bit of lemon zest to the cake batter. The picture doesn't show that much filling so maybe it isn't true to the recipe (? The filling should be close to 2/3 " thick. Also.. maybe increasing the cake batter by one half to make it a bit higher might be a good idea. An easy way to slice the cake in half is by using unflavored dental floss. It works like a charm and no crumbs!

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My husband loved this recipe! The filling had an unfortunate accident (that is to say we couldn't keep out fingers out of it so it was actually a bit scanty on the filling.

Filling also makes a great cream puff filling!

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This was a terrific recipe that needs only two tweeks.
1-Add a cup of vanilla pudding to the cake mix recipe for moistness.

2-Make sure you chill the ganache thoroughly for spreadability.

My family absolutely LOVED this. This is great for home or for entertaining. I plan to make it for guests in the future.
I disagree that there's too much filling. There's JUST the right amount.
This tastes as good as one you might get in a restaurant.

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Got pretty good results from this, despite a couple of texture/consistency problems. My husband and I both loved it!

The cake itself came out a bit dense, and was not completely cooked in the middle after 35 minutes. Don't know if this is because I sub'd melted butter for the oil and increased 2 eggs to 4. Would have liked the cake to be a bit lighter. As others have said, cake alone tastes a little plain, but then, it's really all about the filling and the chocolate glaze, isn't it? You could add a teaspoon or two of lemon or orange zest, or almond extract, to the batter to crank up the flavor.

I used instant vanilla pudding (3.8 oz. box in place of the custard filling. Saved time, money, and works just as well IMO. The ganache was too thin, AND made way too much; I would suggest cutting the quantities of chocolate and cream in half (or using only half of the ganache and saving the rest, and then possibly reducing the amount of cream a little to make the ganache thicker. Even after adding arrowroot and chilling it in the refrigerator for an hour, it was still barely thick enough to stay atop the cake without dripping down the sides.

All in all, great cake and worth the time/effort it takes to make it (4-5 hours overall. I will definitely make it again, with adjustments as suggested above.

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Don't even think about making Sandra Lee's version...