Boston Cream Pie

Why This Recipe Works

Boston Cream Pie combines the simplicity of a sponge cake with the richness of custard and chocolate ganache. The sponge cake is light and tender, providing a perfect base for the creamy custard filling. The custard, made from scratch, adds a rich, smooth layer of flavor, while the chocolate ganache offers a glossy and decadent finish. This recipe balances these elements to ensure a delicious and visually appealing dessert that holds together beautifully.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract

For the Custard Filling:

• 1 cup whole milk
• 1/2 cup granulated sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 1 tbsp unsalted butter

How to Make This Recipe

1. Prepare the Cake:
   • Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
   • In a medium bowl, whisk together the flour, baking powder, and salt.
   • In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
   • Pour the batter into the prepared pan and smooth the top.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
2. Prepare the Custard Filling:
   • In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
   • In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
   • Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling.
   • Remove from heat and stir in the butter and vanilla extract. Allow to cool to room temperature.
3. Prepare the Chocolate Ganache:
   • In a small saucepan, heat the heavy cream until it just begins to simmer.
   • Remove from heat and add the chopped chocolate. Let sit for 2 minutes, then stir until smooth.
   • Stir in the butter until fully melted and incorporated. Let cool slightly.
4. Assemble the Cake:
   • Slice the cooled cake in half horizontally to create two layers.
   • Spread the custard filling evenly over the bottom layer.
   • Place the second layer on top.
   • Pour the chocolate ganache over the top of the cake, allowing it to drizzle down the sides.
5. Chill and Serve:
   • Refrigerate the assembled cake for at least 1 hour to allow the ganache to set.
   • Slice and serve chilled.

Frequently Asked Questions (FAQs)

Q: Can I use a store-bought cake mix instead of making the sponge cake from scratch? A: Yes, you can use a store-bought vanilla cake mix if you’re short on time. Follow the instructions on the box, and then proceed with the custard and ganache as directed.

Q: How do I know when the custard is thick enough? A: The custard should be thick enough to coat the back of a spoon and hold its shape when spread. It will thicken further as it cools.

Q: Can I make the cake ahead of time? A: Yes, you can bake the cake and prepare the custard and ganache a day in advance. Assemble the cake just before serving for the best results.

Expert Tips

• Cake Cooling: Ensure the cake layers are completely cooled before assembling to prevent the custard from melting and the ganache from sliding off.
• Custard Cooking: Stir the custard constantly while cooking to prevent lumps and ensure a smooth consistency.
• Ganache Consistency: Let the ganache cool slightly before pouring over the cake. This will help it set properly and avoid being too runny.

How to Store This Recipe

• Room Temperature: The cake can be stored at room temperature for up to 1 day, but it’s best kept chilled.
• Refrigeration: Store the assembled cake in the refrigerator for up to 4 days. Cover it loosely with plastic wrap to prevent the ganache from becoming too sticky.
• Freezing: You can freeze the cake layers separately for up to 3 months. Thaw in the refrigerator before assembling and frosting.