Boston Cream Cake

Boston Cream Cake

Serves 12

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

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.