All Chocolate Boston Cream Pie

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup butter, softened
• 1 cup water
• 1/4 cup sifted unsweetened cocoa powder, sifted
• 2 large eggs, lightly beaten
• 1/2 cup buttermilk
• 1 1/4 teaspoons baking soda
• 2 teaspoons vanilla
• 1 (3 ounce) package instant chocolate pudding mix
• 1 1/4 cups half-and-half cream or 1 1/4 cups full-fat milk
• 1 (8 ounce) container cool whip frozen whipped topping, thawed
• 1/2 cup butter
• 1/4 cup unsweetened cocoa powder, sifted
• 6 tablespoons 18% table cream or 6 tablespoons half-and-half cream
• 1 cup confectioners' sugar
• 1 teaspoon vanilla

Recipe

• 1 set oven to 350°f.
• 2 grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
• 3 for the cake; in a large bowl combine the flour and sugar; set aside.
• 4 in a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
• 5 pour the chocolate mixture over the flour mixture; whisk to combine completely.
• 6 whisk in the eggs, buttermilk, baking soda and vanilla until combined.
• 7 divide the batter evenly between the cake pans.
• 8 bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
• 9 cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
• 10 for the filling; in a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes).
• 11 add in the thawed cool whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes).
• 12 for the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy).
• 13 place 1 cake round upside down onto a cake platter or large plate.
• 14 top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that's the best part lol!).
• 15 place the second layer over the top of the pudding mixture.
• 16 allow the glaze to cool just slightly until a thick pourable texture is achieved.
• 17 slowly pour the glaze over the cooled cake, allowing it to run down the sides.
• 18 place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.