Boston Cream Cake

Rich, classic, serves 10-12 people. They will love the cream in the middle. And you will forever question the existence of instant pudding. I was reminded to make this cake in honor of the Boston Marathon, and I am glad of it. (Though marathoners may be the only people who can eat this guilt-free.). It is a labor of love and worth every minute.

Boston Cream Cake
1 vote, 5.00 avg. rating (93% score)

Ingredients

  • Cake
  • 1-1/2 cups a.p. flour
  • 1-1/2 tsp baking powder
  • 3/4 tsp table salt
  • 3/4 cup whole milk
  • 6 TBL unsalted butter
  • 1-1/2 tsp vanilla
  • 3 large eggs
  • 1-1/2 cups sugar
  • Topping
  • 1/2 cup heavy cream
  • 2 TBL light corn syrup
  • 4 oz bittersweet chocolate
  • Cream Filling
  • 2 cups half and half
  • 6 large egg yolks
  • 1/2 cups sugar
  • 1/8 tsp salt
  • 1/4 cups unbleached a.p. flour
  • 4 TBL unsalted butter
    1-1/2 tsp vanilla

Instructions

For cake
  • Adjust oven rack to middle position and heat to 325 degrees. Lightly grease two 9"" round cake pans and line with parchment. Heat the milk and butter in a small saucepan over low heat until butter is melted. Remove from heat, add vanilla and cover to keep warm.
  • In a stand mixer with whisk attachment, whip eggs and sugar on high until light and airy. About 5 minutes. Remove mixer bowl, add ilk mixture and whisk by hand until incorporated. Add the dry ingredients and whisk until incorporated.
  • Working quickly, divide the batter evenly between prepared pans. Bake until tops are light brown and a toothpick inserted comes out clean. About 20-22 minutes.
  • Transfer cakes to a wire rack and cool completely in the pans. Two hours. Run a knife around edge and invert onto wire rack. Remove parchment and reinvert.
  • For topping
  • Bring cream and corn syrup to a simmer in a small saucepan over medium heat Remove from heat and add chocolate. Whisk until smooth. 40 seconds. Let stand, whisking occasionally, until slightly thickened. About 5 minutes.
  • For cream filling
  • Heat the half and half in a medium saucepan over medium heat until it simmers. Meanwhile, whisk the yolks, sugar and salt in a medium bowl until smooth. Add the flour to the yolk mixture and whisk until incorporated. Remove the half and half from the heat and whisking constantly add one half cup of the half and half to the yolk mixture to temper it. Whisking constantly, add the tempered yolk mixture to the half and half in a saucepan.
  • Return saucepan to medium heat and cook, whisking until mixture thickens slightly, about 1 minute. Reduce heat to medium low and continue to simmer and whisk for about 8 minutes
  • Increase heat to medium and whisk until bubbles burst on the surface, one to two minutes. Remove saucepan from heat, whisk in butter and vanilla, until butter is melted and incorporated. Strain pastry cream through a fine mesh strainer, set over a medium bowl. Press lightly greased parchment paper directly on the surface and refrigerate until set, at least two hours, up to 24 hours.
  • Assembly
  • Spread all of the cooled cream filling on top of one layer of cake. Top with second layer. Spread the chocolate topping on the second layer. Warm it a bit if necessary in the microwave (just a few seconds). Serve room temperature or cold.
  • Difficulty: Medium

    Servings: 10

    Prep Time: 2 hours

    Cook Time: 1 hour

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    Posted in Dessert
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