Boston Cream Cake
Prep time: 20 minutes
Resting time: Overnight
Baking time: 30-35 minutes
Ingredients:
For the Pastry Cream:
* 3cups Half n half
* 8 Egg Yolks
* 3/4cup Granulated Sugar
* Pinch of Salt
* 1/2cup All Purpose Flour
* 6tbsp Cold Unsalted Butter
* 3tsp Vanilla Extract
For the Cake:
* 1+ 1/2cups All Purpose flour
* 1+ 1/2tsp Baking Powder
* 3/4tsp Salt
* 3/4cup Whole Milk
* 6tbsp Unsalted Butter
* 2tsp Vanilla Extract
* 3 Eggs
* 1 + 1/2cups Granulated Sugar
For the Chocolate Glaze:
* 1cup Semi-sweet Chocolate Chips
Directions:
1. To make the pastry cream, heat the half n half cream in a pot on the stove, and bring to a simmer, on medium heat.
2. Whisk the egg yolks, sugar and salt in a medium bowl, and add the flour, whisking until no flour lumps remain.
3. Take the heated milk off the heat and and pour in half into the egg mixture, gradually, whisking constantly, so the eggs don't cook. Once fully combined, add the mixture to the rest of the half n half cream in the pot, and return to heat, whisking constantly. Keep whisking until the mixture becomes slightly thickened. At this point reduce the heat to low, and keep stirring consistently (about 8 minutes). Then increase the heat to high and stir until the mixture starts to bubble (1-2 minutes). Take the pan off the heat and add in the butter and vanilla, whisking well until melted and combined.
4. Pour the pastry cream into a bowl and leave to cool. After 5-10 minutes, place a piece of saran wrap over the cream (directly touching the cream), and leave it in the refrigerator to chill (4 hours minimum to overnight).
5. To make the cakes, pre-heat oven to 325degrees. Grease three 8 or 9 inch cake pans, and place parchment paper rounds on the bottom of each. In a bowl whisk together the flour, salt and baking powder, and set aside.
6. In a pan, heat the milk and butter, until the milk is heated and the butter is melted. Remove from heat and stir in the vanilla. Set aside.
7. In a stand mixer with whisk attachment, beat the eggs and sugar, on high, until light and airy. Slowly pour in the milk/butter mixture and continue whisking. Add in the flour mixture and pulse intermittently on low, until just combined.
8. Pour the batter into the prepared pans evenly. Bake at 325degrees for 25-35 minutes. The amount of time needed will depend on your oven and size of cake pan. Your cakes are ready when inserted toothpick comes out clean.
9. Leave the cakes in the pans on a wire rack to cool. After about 15 minutes invert the cakes on to the wire rack, and then invert again. Leave to cool fully.
10. When ready to put the cake together, place one of the cakes on a cake stand. Take the pastry cream out of the refrigerator, and whisk using a hand whisk for a minute. Place the pastry cream on the cake, and spread using a spatula. Then place the second cake on top of the cream, and gently press down, to align the the cakes and remove gaps. Ice with the pastry cream. Then place the 3rd cake on the stand, and press down, removing gaps and ensuring the layers are even. Place the cake in the refrigerator to chill until the chocolate ganache is made.
11. To make the chocolate ganache, heat the chocolate chips in a microwave safe bowl at 20 second intervals. Leave for a minute, then whisk using a hand whisk.
12. Pour the ganache over the cake ensuring it doesn't drip down the sides. Place it in the refrigerator to chill for an hour or two before serving. Enjoy!!!
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