She Strengthens

The Icy Truth About Boston Cream Pie

Think you know Boston cream pie? Think again! This beloved dessert is actually a cake, not a pie, and its origins date back to the mid-19th century. Traditionally baked in pie tins, the name “pie” stuck, but we’re here to set the record straight.

A Modern Twist on a Classic

In our icy version, we’ve replaced the traditional vanilla pastry cream with creamy vanilla ice cream and added an extra layer of rich chocolate ganache. The result is a show-stopping dessert that’s sure to impress.

Before You Begin

Make sure you have enough room in your freezer to accommodate the cake comfortably. You’ll need a flat area at least 10 by 10 by 5 inches to fit the cake. Also, be sure to make the Vanilla Bean Ice Cream before starting the recipe.

Slicing and Serving

To slice the frozen cake, warm a sharp knife in hot water for 30 seconds, then dry it with a kitchen or paper towel. Slice the cake while the knife is still warm, pushing it down into the cake and slowly removing it. Clean the knife off and repeat the process with each cut. If the cake is still too frozen, let it sit for another 5 minutes.

Recipe Details

Yield: 1 (8-inch) cake (8-10 servings)
Difficulty: Hard
Total Time: 1 hour 25 minutes, plus chilling and freezing time

Ingredients

For the cake:

• Butter, for coating the pan
• 1 cup cake flour, plus more for coating the pan
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/4 cup vegetable oil
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 3 large eggs, whites and yolks separated, at room temperature
• 3/4 cup granulated sugar

For the ganache:

• 8 ounces semisweet chocolate, coarsely chopped
• 1 cup heavy cream
• 1 tablespoon unsalted butter, at room temperature

To assemble:

• 1 quart Vanilla Bean Ice Cream (see note)

Cake Instructions

1. Preheat the oven to 350°F and arrange a rack in the middle.
2. Coat an 8-inch cake pan generously with butter, then flour, tapping out any excess flour; set aside.
3. Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
4. In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium speed until mixture is light in color and looks slightly thickened, about 5 minutes.
5. Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl. Add reserved dry ingredients, turn the mixer to low, and whisk until smooth, about 1 minute.

Ganache Instructions

1. Place chocolate in a medium heatproof bowl; set aside.
2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
3. Add butter and stir until smooth. Let cool slightly before using.

Assembly Instructions

1. Place ice cream in the refrigerator until slightly softened, about 30 minutes.
2. Place the cooled cake in the refrigerator to chill, about 30 minutes.
3. Meanwhile, cut a 30-inch-long piece of parchment or waxed paper and fold it lengthwise until it is 4 inches wide.
4. Once the cake is chilled, slice it horizontally into 2 equal disks. Place the top half of the cake cut side up on a large, flat dish or baking sheet.
5. Tightly wrap the parchment strip around the perimeter of the cake so that it is flush with the dish or baking sheet, to make a collar. Tape to secure.
6. Measure 1 1/4 cups of the warm ganache and pour it over the parchment-wrapped cake, tilting the dish or baking sheet until the ganache reaches the parchment collar and evenly coats the top.
7. Place the cake on a flat, even surface of the freezer until the ganache has set, about 15 minutes.
8. Remove the softened ice cream from its container and transfer to a large bowl. Stir with a rubber spatula or wooden spoon until it is spreadable but not liquidy.
9. Working quickly, spread the softened ice cream over the ganache (leaving any melted ice cream in the bowl), smoothing it into an even layer until it reaches the parchment collar.
10. Remove the bottom cake half from the refrigerator and fit it cut side down inside the parchment collar and on top of the ice cream, then press lightly.
11. Remove the bowl of ganache from the saucepan, dry any condensation that has formed on the bottom of the bowl, and stir until smooth. Pour the remaining ganache over the top of the cake and tilt the dish or baking sheet to evenly coat.
12. Immediately place the cake in the freezer until the ice cream is firm, at least 3 hours.

Serving and Storage

When ready to serve, remove the cake from the freezer, remove the parchment collar, and let the cake sit for 15 to 20 minutes before slicing. If not serving immediately, remove it from the freezer once completely frozen, remove the parchment collar, wrap the cake entirely in plastic wrap, and store in the freezer for up to 1 week.