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All-Chocolate Boston Cream Pie Recipe


35 Min.
45 Min.
Skill Level:
8 servings

Treat your family to this decadent All Chocolate Boston Cream Pie. Made with four layers of chocolatey goodness! Try the recipe now!

Ingredients & Directions

Prep Time
45 minutes
Bake Time
35 minutes


Prevent your screen from going dark while you bake.


  • Cake:
  • 1 cup
    all-purpose flour (250 mL)
  • 1 cup
    granulated sugar (250 mL)
  • 1/3 cup
    HERSHEY'S Cocoa (75 mL)
  • 1/2 tsp
    baking soda (2 mL)
  • 6 tbsps
    butter or margarine, softened (90 mL)
  • 1 cup
    milk (250 mL)
  • egg
  • 1 tsp
    vanilla extract (5 mL)
  • Chocolate Filling:
  • 1/2 cup
    granulated sugar (125 mL)
  • 1/4 cup
    HERSHEY'S Cocoa (50 mL)
  • 2 tbsps
    cornstarch (30 mL)
  • 1 1/2 cups
    light cream (375 mL)
  • 1 tbsp
    butter (15 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • Satiny Chocolate Glaze:
  • 2 tbsps
    water (30 mL)
  • 1 tbsp
    butter or margarine (15 mL)
  • 1 tbsp
    corn syrup (15 mL)
  • 2 tbsps
    HERSHEY'S Cocoa (30 mL)
  • 3/4 cup
    icing sugar (175 mL)
  • 1/2 tsp
    vanilla extract (2 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
round cake pan 9-inch (23 cm) Round Cake Pan
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
saucepan Saucepan
plastic wrap Plastic Wrap
whisk Whisk

Preheat oven to 350°F (180°C). Grease and flour one 9-inch (1.5 L) round cake pan.


Stir flour with sugar, cocoa and baking soda. Add butter, milk, egg and vanilla. Beat with an electric mixer, set to low speed, until all ingredients are moist. Increase speed to medium and beat for 2 minutes. Pour batter into prepared pan.


Bake for 30 to 35 minutes or until a wooden pick inserted in the centre comes out clean; cool for 10 minutes. Remove cake from pan to a rack; cool completely.


Chocolate Filling: Stir sugar with cocoa and cornstarch in a medium saucepan; gradually stir in cream. Set saucepan over medium heat. Cook, stirring constantly, until mixture thickens and begins to boil. Boil for 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface; cool completely.


Cut cake into two even layers. Place one layer on a serving plate and spread Chocolate Filling over the top. Top with remaining cake layer.


Satiny Chocolate Glaze: Combine water, butter and corn syrup in a small saucepan set over high heat; bring to a boil. Remove from heat and immediately stir in cocoa. Whisk in icing sugar and vanilla until smooth; cool slightly.


Pour Satiny Chocolate Glaze over top the cake; allow some glaze to drizzle down the sides. Chill until ready to serve. Reserve any leftover cake in the refrigerator.