Decadent Chocolate Boston Cream Delight
Indulge in a rich and luxurious dessert that will leave every chocolate lover weak at the knees! This Decadent Chocolate Boston Cream Delight features two layers of moist chocolate cake, filled with creamy chocolate pudding mixed with fluffy Cool Whip for an extravagant filling. Topped off with a glossy chocolate glaze, this dessert is best enjoyed after chilling in the refrigerator to firm up the glaze, ensuring every slice is as beautiful as it is delicious. The use of 8-inch pans adds height and drama to this cake, making it perfect for celebrations or an impressive end to any meal. Get ready to treat yourself and your loved ones to a slice of chocolate heaven!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
all-purpose flour
2 cups (none)
sugar
2 cups (none)
butter
1 cup (softened)
water
1 cup (none)
unsweetened cocoa powder
1/4 cup (sifted)
large eggs
2 (lightly beaten)
buttermilk
1/2 cup (none)
baking soda
1 1/4 teaspoons (none)
vanilla extract
2 teaspoons (none)
instant chocolate pudding mix
1 (3 ounce) package (none)
half-and-half cream or full-fat milk
1 1/4 cups (none)
Cool Whip frozen whipped topping
1 (8 ounce) container (thawed)
butter for glaze
1/2 cup (none)
unsweetened cocoa powder for glaze
1/4 cup (sifted)
18% table cream or half-and-half cream for glaze
6 tablespoons (none)
confectioners' sugar
1 cup (none)
vanilla extract for glaze
1 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease two 8-inch round cake pans and line the bottoms with parchment paper, then lightly grease the paper.
3
In a large mixing bowl, whisk together the all-purpose flour and sugar until well combined. Set aside.
4
In a medium saucepan, combine the softened butter, water, and sifted cocoa powder. Heat over medium heat, stirring frequently, until the mixture comes to a boil.
5
Carefully pour the hot chocolate mixture into the bowl with the flour and sugar. Whisk until fully combined and smooth.
6
Whisk in the lightly beaten eggs, buttermilk, baking soda, and vanilla extract until the batter is well mixed.
7
Divide the batter evenly between the prepared cake pans.
8
Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9
Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
10
For the filling, combine the instant chocolate pudding mix and half-and-half (or full-fat milk) in a mixing bowl. Beat with an electric mixer on high speed for 3-4 minutes until thickened.
11
Gently fold in the thawed Cool Whip until well combined, then refrigerate while you prepare the glaze.
12
To make the glaze, melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the sifted cocoa powder and 6 tablespoons of cream, bringing the mixture to a simmer.
13
Remove the saucepan from heat and slowly whisk in the vanilla and confectioners' sugar until smooth. Allow the glaze to cool slightly until it reaches a thick but pourable consistency.
14
Place one cake layer upside down on a serving platter. Spoon the chocolate filling generously over the top.
15
Layer the second cake round on top of the filling.
16
Carefully pour the warm chocolate glaze over the top of the cake, letting it drip down the sides.
17
Refrigerate the cake for at least 4 hours to allow the glaze to set before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of the Decadent Chocolate Boston Cream Delight?
The main flavor is rich chocolate, featured in the moist cake layers, the creamy pudding filling, and the glossy top glaze.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
What size cake pans are required for this recipe?
This recipe requires two 8-inch round cake pans to ensure the cake has proper height and drama.
How should I prepare the cake pans to prevent sticking?
Grease the pans, line the bottoms with parchment paper, and then lightly grease the paper itself.
What are the dry ingredients for the cake batter?
The dry ingredients include 2 cups of all-purpose flour and 2 cups of sugar.
How do I incorporate the cocoa powder into the cake batter?
The sifted cocoa powder is combined with butter and water in a saucepan and brought to a boil before being added to the flour and sugar.
How many eggs are needed for the cake?
The recipe calls for 2 large eggs that have been lightly beaten.
What liquid provides the moisture for the cake layers?
A combination of water, melted butter, and 1/2 cup of buttermilk is used to make the cake moist.
How long do the chocolate cakes need to bake?
Bake the cakes for 20 to 25 minutes until a toothpick inserted into the center comes out clean.
How long should the cakes cool before being removed from the pans?
Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
What ingredients are used for the cream filling?
The filling is made from instant chocolate pudding mix, half-and-half (or full-fat milk), and thawed Cool Whip.
How do I prepare the chocolate pudding for the filling?
Beat the pudding mix and half-and-half with an electric mixer on high speed for 3 to 4 minutes until thickened.
When should I add the Cool Whip to the filling?
Gently fold in the thawed Cool Whip after the pudding mixture has thickened, then refrigerate until needed.
What is the first step in making the chocolate glaze?
Begin by melting 1/2 cup of butter in a heavy-bottomed saucepan over medium heat.
What type of cream is used for the chocolate glaze?
The glaze uses 6 tablespoons of either 18% table cream or half-and-half cream.
How is the chocolate flavor added to the glaze?
Stir in 1/4 cup of sifted unsweetened cocoa powder into the melted butter and cream mixture.
What kind of sugar is used for the glaze?
One cup of confectioners' sugar is whisked into the glaze to make it smooth and sweet.
What is the ideal consistency for the glaze before pouring?
The glaze should be cooled slightly until it is thick but still has a pourable consistency.
How do I assemble the cake layers?
Place one cake layer upside down, spread the filling over it, and then place the second cake layer on top.
How do I apply the glaze to the finished cake?
Carefully pour the warm chocolate glaze over the top of the assembled cake, allowing it to drip down the sides.
How long does the cake need to refrigerate before serving?
The cake must be refrigerated for at least 4 hours to allow the glaze and filling to set properly.
Can I use full-fat milk instead of half-and-half?
Yes, full-fat milk can be substituted for half-and-half in the pudding filling.
Does the cocoa powder need to be sifted?
Yes, the recipe specifies using sifted cocoa powder for both the cake batter and the chocolate glaze.
Is the Cool Whip added frozen or thawed?
The Cool Whip should be completely thawed before being folded into the chocolate pudding.
How much vanilla extract is used in total?
The recipe uses a total of 3 teaspoons of vanilla: 2 for the cake batter and 1 for the glaze.
Why is one cake layer placed upside down during assembly?
Placing the bottom layer upside down provides a flat surface that is easier to spread the filling onto.
What makes the glaze glossy?
The combination of butter, cream, and confectioners' sugar creates a smooth, glossy finish.
Is this dessert suitable for special celebrations?
Yes, the height of the 8-inch pans and the decadent layers make it an impressive choice for celebrations.
What should I use to check if the cake is done?
Use a toothpick inserted into the center of the cake; if it comes out clean, the cake is finished baking.
How many ingredients are required for this recipe?
There are 17 ingredients in total required to make the cake, filling, and glaze.