by Daisy Luther, The Organic Prepper: We’ve talked before about the mental health effects suffered by some Harris supporters after mainstream media convinced them that there was no way Trump could win. Now, as the truth settles in that he, in fact, will be the 47th president, threats of violence against Trump voters have absolutely surged. It’s […]

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This Boston Cream Pie boasts a creamy, rich custard and a sponge cake that’s moist and tender. The dark chocolate ganache is amazing!  We haven’t stopped thinking about this Boston Cream Pie since we first made it. In This Article Video: Watch Us Make This RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsBoston Cream Pie RecipeMore To Bake And Eat View more This post may contain affiliate links, at no additional cost to you. Video: Watch Us Make This Recipe Why This Recipe Stands Out I made this Wicked Good Boston Cream Pie, dubbed by Cook’s Illustrated, for a dear friend’s birthday. Everyone grabbed big slices and ate their plates clean. Here’s why we love this recipe: Soft, Tender Sponge Cake: The major downfall of some Boston Cream Pie recipes is a dry, crumbly sponge cake. Not this one! You’ll want to tear right into this uber soft, spongy, tender, moist round cake. Creamy Vanilla Custard: The custard alone is worthy of eating by the bowlful. It’s extra creamy and just the right amount of sweet. Rich, Chocolatey Ganache: The rich, decadent ganache truly takes any cake to the next level, just check out this Chocolate Kahlua Cake! Can Be Made in Advance: If you like easy make-ahead recipes, you’re in luck. The cake and custard filling can be made in advance and easily assembled the day of. Key Recipe Ingredients For the Custard Half and Half – Half and half has the perfect amount of fat to make our custard creamy and silky. Egg Yolks – Egg yolks add a beautiful golden color to the custard and a rich depth of flavor. Granulated Sugar – Plain sugar works wonderfully here to sweeten without overpowering the vanilla flavor. Flour – We add some all-purpose flour to the custard to thicken it, so it holds its form like a pudding. Vanilla Extract – Vanilla makes this cake taste and smell heavenly! For the Sponge Cake Flour – There’s no need for cake flour for this recipe. It turns out exceptional with regular all-purpose flour. Whole Milk – Don’t be afraid to go with whole milk for this recipe. The high fat content is essential for creating a tender-crumb. Eggs – Eggs hold our cake together and make the layers spongy. Butter – Aside from imparting amazing flavor, butter keeps the sponge cake super moist. For the Ganache Bittersweet Chocolate – Reach for high-quality, bittersweet chocolate for the richest ganache possible. Corn Syrup – Light corn syrup sweetens the ganache to perfection. Heavy Cream – Heavy cream is essential for an ultra-rich, silky ganache. Substitutions And Variations Check out these simple variations to Boston Cream Pie: Transform into Cupcakes: Make Boston Cream Pie into a bite-sized treat by baking it into cupcakes. Check out our recipe for Boston Cream Cupcakes for measurements and baking times. Up the Chocolate Content: If you’re a chocoholic like us, try swapping the sponge cake in this recipe for chocolate cake like in this Chocolate Strawberry Cake. Add Whipped Cream: This cake already has it all, but who would complain about a generous dollop of whipped cream? Top Boston Cream Pie with some of this extra-fluffy Stabilized Whipped Cream. Step-By-Step Recipe Instructions Whisk yolks, sugar, and salt in a bowl until smooth; whisk in flour. Add 1/2 cup of heated half and half to temper the eggs. Simmer custard mixture, whisking continuously, until thickened. Remove from heat and whisk in butter and vanilla until melted. Whisk flour, baking powder, and salt. Heat milk and butter in a saucepan until melted. Remove from heat, add vanilla, and cover to keep warm. In a stand mixer, whip the eggs and sugar until light and airy. Whisk in hot milk mixture. Add dry ingredients and whisk just until incorporated. Divide batter evenly between two 9″ cake pans. Bake for 20-27 min. Let cakes cool completely before removing from pans. Place one cake round on a serving plate, and spread chilled custard onto cake evenly. Top with second cake round and chill. Bring heavy cream and corn syrup to simmer. Remove from heat and whisk in chocolate chunks until smooth and slightly thickened. Pour ganache on top of cake, and spread evenly. Cover and chill cake at least 3 hours before slicing. Enjoy! For full list of ingredients and instructions, see recipe card below. How To Prep Ahead As we mentioned earlier, Boston Cream Pie can be prepared in advance and assembled later. Here’s how: Make Custard Filling: Feel free to make the custard up to 2 days in advance and store in an airtight container in the fridge until ready to assemble. Give the custard a good whisk before spreading. Measure Dry Ingredients: For the sponge cake, feel free to mix and measure the dry ingredients far in advance. Let Eggs Warm: Try taking your eggs out an hour early to let them come to room temp. This will make everything mix much smoother and quicker. Bake Cake in Advance: We almost always make the sponge cake for this recipe the night before, so it has ample time to completely cool. Store cake rounds airtight in the fridge before adding the custard and ganache. Commonly Asked Questions Is Boston Cream Pie actually pie? No, Boston Cream Pie, despite the name, is actually cake. Boston Cream Pie was developed as a dessert in the 1800s when pies and cakes were cooked in the same tins, and cakes were often just referred to as pies. Even though we don’t use the two interchangeably anymore, the name ended up sticking. How long does Boston Cream Pie last? After your cake is fully assembled, it will stay fresh in an airtight container in the fridge for up to 2 days. If you choose to make the custard a couple days in advance, it’s best to enjoy the entire cake the day of, rather than saving it. Can I keep Boston Cream Pie at room temperature? Because of the rich, creamy custard, you’ll definitely want to store your cake in the fridge. It will only stay fresh for about 2 hours at room temp. What causes sponge cake to turn out dry? One culprit for dry sponge cake is too much flour. We include the flour measurement in ounces for the most accurate measurement. If you use a measuring cup, make sure not to pack the flour in. Just scoop it into the cup and level with the back of a butter knife. The other reason for dry cake is over baking it. Your cakes should just be slightly golden on top, and a toothpick should come out mostly clean with a few tender crumbs attached. How do I keep my chocolate from seizing while making the ganache? Chocolate seizes when it changes heat too fast and turns out clumpy instead of smooth and silky. Make sure to remove the cream and corn syrup mixture from the heat before whisking in the chocolate chunks. If you’re grabbing your chocolate from the fridge, make sure to take it out an hour in advance and let it come to room temperature before making the ganache. Here are some more tips for avoiding seized chocolate. Print Boston Cream Pie This Boston Cream Pie is the best of the best. Each layer is delicious all on its own. The custard is rich, creamy, and smooth. The sponge cake layers are moist and tender. The ganache is amazing. Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 1 hour hourCook Time 20 minutes minutesTotal Time 1 hour hour 20 minutes minutes Servings 10 servings Calories 582kcal Author Amy Dong IngredientsFor the Custard:2 cups half and half6 large egg yolks½ cup granulated sugar 3.5 ouncespinch of table salt¼ cup all purpose flour4 TB salted butter cold, cut into pieces1 ½ tsp pure vanilla extractFor the Sponge Cake:1 ½ cups all purpose flour 7.5 ounces1 ½ tsp baking powder¾ tsp table salt¾ cup whole milk6 TB salted butter1 ½ tsp pure vanilla extract3 large eggs1 ½ cups granulated sugarFor the Ganache:½ cup heavy cream2 TB light corn syrup4 oz bittersweet chocolate high quality, chopped InstructionsFor the CustardHeat half and half in a saucepan over medium heat until simmering. Meanwhile, whisk yolks, sugar, and salt in a bowl until smooth. Add flour to yolk mixture and whisk until combined. Remove half and half from heat and – whisking constantly – very slowly add 1/2 cup of half and half to the yolk mixture, to temper. Whisking constantly, return tempered yolk mixture to the remaining half and half in the saucepan.Return saucepan to medium heat and cook, whisking constantly, until it thickens(about 1 min). Reduce to med-low and keep simmering, whisking constantly for 8 minutes. (It will slowly go from pale yellow to a deep yellow and become thicker.)Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1-2 min. Remove from heat and whisk in butter and vanilla until melted. It should be pudding-like, thick, and smooth – not clumpy. Cover and chill at least 2 hours or overnight.For the Sponge CakePreheat oven to 325F with rack on middle position. Grease two 9-inch round cake pans and line with parchment over the grease. In a bowl, whisk flour, baking powder, and salt. In a saucepan, heat milk and butter over low heat until butter melts. Remove from heat, add vanilla, and cover to keep warm.In a stand mixer fitted with whisk attachment, whip the eggs and sugar at high speed until light and airy, 5 min. Add hot milk mixture and whisk by hand until combined. Add dry ingredients and whisk just until incorporated; don’t overmix.Quickly divide batter evenly between the two prepared pans. Bake until tops are golden brown and toothpick inserted in center comes out with small tender crumbs attached, about 20-27 min.Transfer cakes to wire rack and cool completely in pan at room temp. Run thin sharp knife around edge of pans and invert cakes onto rack. You might need to give the pans a good slap on the back. Slowly and gently peel off the parchment paper.Place one round cake on a serving plate, top side up. Stir chilled custard briefly and spread onto cake evenly. Place second round cake, bottom side up, on top of the custard. Cover and chill while you make the ganache.For the GanacheIn a small saucepan over medium heat, bring heavy cream and corn syrup to simmer. Remove from heat and add chocolate chunks. Whisk until smooth. Let stand, whisking occasionally, until slightly thickened (5-10 min). Whisk again and pour onto top of cake, using rubber spatula to spread evenly and letting it drip slowly down the sides. Cover and chill cake at least 3 hours before slicing. A fully chilled cake will be easier to slice. Video Notes Keep a close eye on the half and half, milk, and heavy cream while they’re on the stove, whisking constantly. Dairy burns quickly. Be sure not to overmix the wet and dry ingredients for the sponge cake. Mix just until there are no more streaks of flour. For an extra-silky ganache, be sure to remove the cream from the heat before adding in room-temperature chocolate. High quality chocolate also really helps with this. Plan for ample cooling time between each step. We like making the custard filling and sponge cake a day in advance. This recipe is part of our delicious Cake and Cupcakes Recipe Collection.  Try serving Boston Cream Pie with a dollop of this light and fluffy Stabilized Whipped Cream!   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 582kcal | Carbohydrates: 70g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 223mg | Sodium: 396mg | Potassium: 226mg | Fiber: 1g | Sugar: 51g | Vitamin A: 950IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg More To Bake And Eat Banana Pudding Cake – This fluffy, tender Banana Pudding Cake is bursting with banana flavor and only takes 5 simple ingredients. The Best Angel Food Cake – This Angel Food Cake is truly divine – soft, pillowy, fluffy – it’s scrumptious on its own or with whipped cream. Fresh Strawberry Cake – We can’t get enough of this Fresh Strawberry Cake layered with strawberry cream cheese frosting. Bailey’s Irish Cream Cake – Bailey’s Irish Cream Cake brings us the perfect balance of rich, light, and fluffy. It’s a guaranteed crowd-pleaser! The post Boston Cream Pie appeared first on Chew Out Loud.

2025 Aprilia Tuono V4 Factory in Dark Kracken The Aprilia Tuono V4, Tuono V4 Factory, and Tuono 660 Factory are all upgraded for 2025, including changes to electronics, engines, suspension, and style. The standard Tuono 660 is dropped from the lineup, leaving the up-spec Factory version as the only option available.  2025 Aprilia Tuono V4 and Tuono V4 Factory  2025 Aprilia Tuono V4 in Scorpion Yellow The Tuono V4 street-focused bike and Tuono V4 Factory track bike receive a few upgrades for 2025. Starting with the engine, the V-Four’s displacement has increased from 1,077cc to 1,099cc and now features 52mm throttle bodies. Max horsepower has increased to 180 hp (up from 175) at 11,800 rpm, and torque remains at 89 lb-ft at 9,600 rpm. The exhaust system is also new, and the catalytic converter is moved to a different position.  2025 Aprilia Tuono V4 in Scorpion Yellow The bikes’ design has been updated with the addition of winglets, which Aprilia claims offer 5.5 lb of downforce at 155 mph. More powerful radiator fans are said to dissipate heat better, the side panels get a new design, and the rear light cluster is lighter and simpler than on the previous models. The aluminum frame is now painted matte black.  Related: 2025 Aprilia Tuono 457 Preview  The 5-inch color TFT instrumentation gets new graphics for 2025. Standard equipment for both models includes three ride modes and three levels of cornering ABS. Also standard is the Aprilia Performance Ride Control package, which includes eight levels of traction control, three levels of wheelie control, and an up/down quickshifter. Stepping up to the Factory version adds more electronics, including a Race display mode, launch control, an adjustable speed limiter, slide control, cornering lights, and cruise control.  Related: Aprilia Tuono V4/Factory Review  2025 Aprilia Tuono V4 in Shark Gray Besides additional tech on the Factory, other differences between the two models consist of suspension and extra equipment added as standard on the Factory. The rider triangle is the same sporty position for both, but the standard model can be modified with handlebar risers and passenger accessories for more comfortable street use. The standard V4 is equipped with fully adjustable Sachs suspension. 2025 Aprilia Tuono V4 Factory in Dark Kracken The Tuono V4 Factory gets Öhlins suspension with the Semi-Active Smart EC 2.0 system to easily customize settings for the fork, shock, and steering damper. The Factory also gets a tailpiece to replace the passenger seat. The Factory version is also available with exclusive option packages that include features like a GPS module to record lap data.  2025 Aprilia Tuono V4 Factory in Dark Kracken The 2025 Aprilia Tuono V4 will be available in Shark Gray or Scorpion Yellow, and the 2025 Aprilia Tuono V4 Factory will be available in Dark Kraken.  2025 Aprilia Tuono 660 Factory  Aprilia drops the standard Tuono 660 from its lineup to shift focus to the more fully equipped Tuono 660 Factory, which is upgraded with more horsepower, new suspension, and new electronics.  2025 Aprilia Tuono 660 Factory in Dark Banshee Like the V4, the 660 Factory gets a bump in horsepower, boosting the previous 100 hp figure to 105 hp. Still powered by the 659cc parallel-Twin, the 660 Factory includes larger 52mm throttle bodies (up from 48mm). The bike’s overall weight remains unchanged at a claimed 399 lb.  Related: Aprilia Tuono 660 Review  Replacing the previous Kayaba suspension are fully adjustable Öhlins components, including the 43mm NIX fork and STX 46 shock. Like the Tuono V4, the 660 receives black paint on the frame and swingarm.  2025 Aprilia Tuono 660 Factory in Dark Banshee Also new for 2025 is the addition of launch control to the already-extensive electronics package. Other rider aids include traction control, wheelie control, cruise control, an up/down quickshifter, an engine braking system, cornering ABS, and ride modes. The TFT display with optic bonding is now larger at 5 inches, and new electric commands are added to the backlit handlebar switches.  2025 Aprilia Tuono 660 Factory in Dark Banshee The 2025 Aprilia Tuono 660 Factory will be available in Dark Banshee with red and black.  Pricing for these 2025 models has not yet been announced. Visit the Aprilia website for more information.  Check out more new bikes in Rider’s 2025 Motorcycle Buyers Guide  The post 2025 Aprilia Tuono V4, Tuono V4 Factory, and Tuono 660 Factory Preview  appeared first on Rider Magazine.