Boston Cream Pie
Boston Cream Pie is one of the divine blends including light layered cakes, creamy vanilla custard, and lots of chocolate frosting. You will always have a spectacular dessert for birthdays and other special occasions if you master this classic cake: the title & quote, cake & quote. Passionate baker’s will beyond question love the challenge of making each part from scratch, from the cake to the custard and the icing, and because it’s been tried and true in the kitchen, you can make this decadent dessert on your first attempt.
This classic cake combines three simple components to make a fabulous dessert; Delicate and moist vanilla cake filled with silky vanilla cream and topped with a decadent chocolate ganache. If you don’t know why this “cake” looks like a cake, you are not alone, cakes were once baked in cake pans!
Boston Cream Pie
- 2 pcs Eggs
- 2 tbsp Cornstarch
- 1 ½ cups Milk
- ⅓ Cup Granulated sugar
- ⅛ tsp Salt
- 2 tsp Vanilla
- 1 large Egg
- 1 ½ cups Cake flour
- 1 cup Granulated sugar
- ⅓ cup Butter, room temperature
- ¼ cup Milk
- 1 ½ tsp Baking powder
- 1 tsp Vanilla
- ½ tsp Salt
- 3 tbsp Butter or margarine
- 3 oz Unsweetened baking chocolate
- 3 to 4 tbsp Water
- 1 cup Powdered sugar
- ¾ tsp Vanilla
- Over a small bowl, place an egg separator. To separate the yolk from the white of one egg, crack it open over the egg separator; then do the same with the other egg. (The whites can be used in another recipe.) Place the yolks in a small bowl. Using a fork or a wire whisk, combine the egg yolks. 1 1/2 cups milk, stirred in; leave aside.
- Stir 1/3 cup granulated sugar, cornstarch, and 1/8 teaspoon salt together in a 2-quart pot until well combined. Stir the egg mixture into the sugar mixture gradually. Cook, stirring regularly, over medium heat until the mixture thickens and boils. Remove from heat after 1 minute of boiling and stirring. 2 teaspoons vanilla extract To prevent a tough layer from developing on top of the filling, cover it in plastic wrap. Refrigerate at least 2 hours until set but no longer than 24 hours. While the filling is chilling, continue with the recipe.
- Preheat the oven to 350 degrees Fahrenheit. Using baking spray and flour, coat the bottom of a 9-inch round cake pan.
- In a large mixing bowl, beat all cake ingredients on low speed for 30 seconds, scraping batter from the side and bottom of the basin with a rubber spatula as needed. 3 minutes on high speed, scraping down the sides of the bowl as needed. Scrape batter from bowl into pan using a rubber spatula, spreading batter evenly in pan and smoothing surface.
- 35 minutes in the oven, or until a toothpick inserted in the center comes out clean. Cool for 20 minutes in the pan on a cooling rack, then remove to a cooling rack to cool entirely, about 1 hour.
- Melt 3 tablespoons butter and the chocolate in a 1-quart saucepan over low heat, stirring periodically. Meanwhile, microwave the water in a 1-cup glass measuring cup on High for 15 to 30 seconds, or until hot. Remove the chocolate mixture from the heat and set it aside. Combine the powdered sugar and 3/4 teaspoon vanilla extract in a mixing bowl. 3 tablespoons hot water, whisked in 1 teaspoon at a time, stir in more water until the icing is smooth and spreadable.
- Mark the centre spots along the side of the cake with toothpicks to divide it horizontally in two. Cut into the cake with a long, sharp knife in a back-and-forth motion, using toothpicks as a guide. Place the bottom layer cut side up on a serving platter. Cover the bottom layer with the filling. Place the top of the cake, cut side down, on top.
- Using a metal spatula or the back of a spoon, spread glaze over top of cake, allowing some glaze to drip down the side. Cover and keep refrigerated until ready to serve. Refrigerate any leftover cake in an airtight container.