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| Boston Cream Cake |
Ingredients
For the Cake
1 cup sugar
¾ cup cake and pastry flour
½ cup all-purpose flour
1 ¼ tsp baking powder
¼ tsp salt
½ cup cool unsalted butter, cut
into pieces
2 large eggs
½ cup milk
2 tsp vanilla extract
For the Pastry Cream Filling
1 cup milk
2 egg yolks
2 tbsp cornstarch
1/4 cup sugar
2 tsp salted butter
½ tsp vanilla essence
Ganache
Glaze
½ cup whipping cream
4 oz bittersweet chocolate
1 tablespoon vegetable oil
4 oz bittersweet chocolate
1 tablespoon vegetable oil
Directions
Cake
1. Preheat the oven to 325 F.
Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper and
dust the sides of the pan with flour, tapping
out any excess.
2. Sift the sugar, cake &
pastry flour, all-purpose flour, baking powder and salt into a large bowl or
into the bowl of a stand mixer fitted with the paddle
attachment. Cut in the butter
until the flour has a rough crumbly texture.
3. In a separate bowl, whisk the
eggs, milk and vanilla. Pour this into the flour mixture and beat to blend
using electric beaters (or in the mixer) on low
speed then increase the speed to
medium high and beat until the batter is pale and thick, 3 to 5 minutes. Scrape
the batter into the prepared pan and tap
the pan on the counter to release
any large air bubbles. Bake the cake for about 35 minutes, until a tester
inserted in the centre of the cake comes out
clean. Cool the cake for 30
minutes in its pan, then turn it out to cool completely.
Cream
Filling
1. When your cake has cooled
completely, get going on the pastry cream. Mix the sugar and cornstarch in a
small bowl. Whisk in the egg yolks, beating until light in color. Heat the milk
in a saucepan over high heat to bring to a boil, then remove from the heat.
Temper the egg yolk mixture with the heated milk. (Slowly pour about half of
the milk into the egg mixture while whisking vigorously, then pour back into
the milk saucepan, again whisking vigorously). Bring the mixture to a boil,
whisking constantly, for 1 minute. Remove from the heat and stir in the butter
and vanilla essence. Immediately pour this through the strainer. Let it cool
for about 5-7 minutes.
Ganache
Glaze
1. For the ganache glaze, bring
the cream up to a simmer and pour over the chopped chocolate. Gently stir this
until the chocolate has melted, then stir in the oil. Set aside to cool to room
temperature before using.
2. To assemble, slice the cooled
cake in half horizontally and place the bottom layer on a platter. Spread the cooled
pastry cream filling evenly over the cake layer and top with the other cake
layer. Pour the cooled (but still fluid) ganache glaze over the top and spread
it so that it cover the top of the cake evenly, but not the side. You can chill
the cake until ready to serve.
3. The cake can be stored
refrigerated for up to 2 days.
