A New England classic, this Boston cream pie is essentially a custard-filled cake that's topped with a chocolate glaze.
Keyword: Cake, Pies
Author: Eva Bakes
1 and 1/2cupsunbleached all-purpose flour
1 and 1/2teaspoonsbaking powder
1 and 1/2teaspoonsvanilla extract
1 and 1/2cupsgranulated sugar
Vanilla pastry cream
2Tablespoonslight corn syrup
4ouncesbittersweet chocolatechopped fine
Make the cake
Preheat the oven to 325 degrees F and adjust the oven rack to the middle position. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment. In a medium bowl, mix together the flour, baking powder, and salt. In a small saucepan over low heat, warm the milk and butter until the butter is melted. Remove saucepan from heat, add vanilla, and cover to keep warm.
In the bowl of a stand mixer fitted with whisk attachment, whisk the eggs and sugar at high speed until light and fluffy, about 5 minutes. Remove mixer bowl from stand. Slowly add the hot milk mixture and whisk by hand until incorporated. Gently add the dry ingredients and whisk until it is fully incorporated.
Divide batter evenly between the two prepared 9-inch cake pans. Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, about 20 to 22 minutes.
Transfer cakes to wire rack and cool completely in pan, about 2 hours. Run a small plastic knife around edge of pans, then invert cakes onto wire rack.
Make the chocolate glaze
In a small saucepan set over medium heat, bring the cream and corn syrup to a simmer. Remove from heat and add the chopped bittersweet chocolate. Gently whisk until smooth, about 30 seconds. Let the mixture rest, whisking occasionally, until slightly thickened, about 5 minutes.
Assemble the cake
Place one cake round on a large (round) plate. Briefly whisk the pastry cream until smooth and then place onto the center of the cake. Using an offset spatula, spread the pastry cream evenly to the edge of the cake. Place the second layer of cake on top of the pastry cream, bottom side up. Ensure the cake layers line up evenly. Lightly push down on top of the cake to meld the layers together. Refrigerate cake while preparing glaze.
Once glaze is ready, pour it onto the center of the cake. Use an offset spatula to gently spread glaze to edge of cake. Allow the excess glaze to drip down the sides of the cake. Refrigerate the finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.