Boston Cream Pie

Instructions

1. 1

   Prepare the Vanilla Pastry Cream

   • In a medium, heavy-bottomed saucepan, whisk together 1/3 cup granulated sugar, 3 tbsp cornstarch, and 1/8 tsp salt.
   • In a separate bowl, whisk the 3 egg yolks. Gradually whisk in about 1/4 cup of the milk to the yolks to temper them.
   • Slowly pour the remaining milk into the saucepan with the sugar mixture, whisking until smooth. Then, slowly whisk the tempered egg yolk mixture into the saucepan.
   • Cook over medium heat, whisking constantly and scraping the bottom and corners of the pan, for 5-7 minutes, until the mixture thickens to a pudding-like consistency and begins to bubble.
   • Once bubbling, continue to cook and whisk for 1 more minute to cook out the cornstarch flavor.
   • Remove from heat and immediately whisk in 1 tbsp of cold butter and 1 tsp of vanilla extract until smooth.
   • Strain the pastry cream through a fine-mesh sieve into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.
   • Refrigerate for at least 2-3 hours, or until completely chilled and firm.
2. 2

   Bake the Cake Layers

   • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper.
   • In a medium bowl, whisk together the all-purpose flour, baking powder, and 1/2 tsp salt. Set aside.
   • In a large bowl using a hand mixer or stand mixer, beat 1/2 cup of softened butter and 1 cup of granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
   • Add the 2 room-temperature eggs one at a time, beating well after each addition. Beat in 1 tsp of vanilla extract.
   • Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the 1/2 cup of room-temperature milk in two additions, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
   • Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
   • Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
   • Let the cakes cool in the pans on a wire rack for 15 minutes, then invert them onto the rack, remove the parchment, and let them cool completely.
3. 3

   Make the Chocolate Ganache

   • Place the 4 oz of finely chopped semi-sweet chocolate in a medium heatproof bowl.
   • Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil).
   • Pour the hot cream directly over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the heat to melt the chocolate.
   • Starting from the center, gently whisk the mixture in small circles, gradually moving outwards, until the ganache is completely smooth and glossy.
   • Whisk in the 1 tbsp of room-temperature butter until fully incorporated. This adds shine and a softer texture.
   • Let the ganache cool at room temperature for about 15-20 minutes, or until it has thickened slightly to a pourable, but not watery, consistency.
4. 4

   Assemble the Boston Cream Pie

   • Once the cake layers are completely cool, place one layer, top-side down, on a serving plate or cake stand.
   • Remove the chilled pastry cream from the refrigerator and give it a vigorous whisk to loosen it into a smooth, spreadable consistency.
   • Spread the pastry cream evenly over the bottom cake layer, leaving about a 1/2-inch border around the edge.
   • Carefully place the second cake layer on top of the cream, top-side up.
   • Pour the slightly cooled ganache over the center of the top cake layer. Using an offset spatula, gently spread the ganache towards the edges, allowing it to naturally drip down the sides.
   • Refrigerate the assembled cake for at least 1 hour to allow the ganache to set and the layers to firm up before slicing.
   • For best flavor and texture, let the cake sit at room temperature for 20 minutes before serving.