Nutella Boston Cream Pie Recipe


Nutrition

Cal/Serving: 732
Daily Value: 37%
Servings: 8

Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat37g56%
Saturated24g122%
Trans0g0%
Carbs91g30%
Fiber3g11%
Sugars30g0%
Protein10g20%
Cholesterol153mg51%
Sodium472mg20%
Calcium235mg23%
Magnesium40mg10%
Potassium316mg9%
Iron3mg16%
Zinc1mg8%
Phosphorus381mg54%
Vitamin A812IU16%
Vitamin C0mg1%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg24%
Niacin (B3)1mg6%
Vitamin B60mg5%
Folic Acid (B9)70µg18%
Vitamin B121µg11%
Vitamin D1µg0%
Vitamin E3mg13%
Vitamin K3µg3%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Milisa Armstrong

If you're a sucker for Boston cream pie, then your world just got a lot better. This recipe uses Nutella to make a ganache to spread over the moist, icing-filled cake to create a rich, flavorful addition to the classic recipe. 

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Ratings184

INGREDIENTS

For the cake :

  • 1 yellow box cake mix
  • 3 eggs
  • 1/3 cup butter, melted
  • 1 cup water

For the filling :

  • 1 cup half-and-half
  • 1 cup milk
  • 1 vanilla bean, split and seeds scraped
  • 1/3 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 3 egg yolks, beaten
  • 1 tablespoon butter

For the ganache :

  • 1 cup Nutella
  • 1/2 cup heavy cream
  • 1 teaspoon butter

DIRECTIONS

For the cake :

Preheat oven to 350 degrees. 

In a large mixing bowl, add the cake mix, eggs, melted butter, and water. Beat until well combined and smooth. Pour into a 10-inch spring form pan that has been coated with cooking spray. Bake for 25 minutes or until a toothpick inserted comes out clean. Run a knife around the edge of the pan and remove the outer ring. Allow to cool on a wire rack.

For the filling :

In a large saucepan add the sugar and cornstarch and stir until combined; add the milk and half-and-half, whisking until combined. Stir in the vanilla bean and seeds. Heat over medium heat, stirring often, until it comes to a rolling boil. Continue to cook, stirring constantly for 2-3 minutes, until it starts to thicken. Remove from the heat and pour about a cup of the filling into the beaten eggs, whisking quickly until combined. Pour the egg mixture back into the pan and return to medium heat, whisking to combine and continue to stir often, scraping all of the edges of the pan. Return to a boil and cook 2 more minutes, stirring constantly. Remove from heat and stir in the butter. Place in a metal or plastic bowl and place in the refrigerator to chill for about an hour. (Remove vanilla beans before cake assembly.)

When the cake has cooled, using a serrated knife, slice cake in half horizontally. Place top layer of cake cut side up onto a large plate or platter, spread with cream filling (don’t forget to remove vanilla beans). Place the bottom layer of cake, cut side down, on top of the cream filling, pressing gently.

For the ganache :

Stir together the Nutella and heavy cream and heat in a microwave in 30-second increments, stirring in between until combined and smooth. Pour over the cake, spreading down and around the sides evenly. Refrigerate for 4 hours or overnight before serving.

Recipe Details

Servings: 8

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