I have officially discovered my favourite cake, one that tastes divine, takes no effort, and draws a billion compliments.The name of this "pie" may cause confusion for many people as it did for me. Boston cream pie is merely a vanilla cake, layered with pastry cream and topped with a chocolate ganache. The name is what it is because the chef that created this cake did not have cake pans on hand and baked the cakes in pie plates instead.
When I was in Boston scanning the glass display case of a well known bakery "Flour", my eyes landed on the Boston cream pie. It was that "Ah-ha!" moment, like "This is what I came for!"
Vanilla cake recipe (from Crumb Boss):
2 cups sugar
2 cups of flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup melted butter
1 tbsp vanilla extract
Beat the eggs for 5 minutes or until it's pale, fluffy, and tripled in volume. Add the sugar little by little and continue beating until ribbon form.
Combine the dry ingredients and add it to the egg mixture all at once.
Melt the butter and combine with milk and vanilla. Create a liason by adding some of the egg mixture to the milk and butter to get them to a closer consistency. Pour the entire milk mixture into the batter and mix until incorporated.
Pour into 2 cake pans and bake in a 325 degrees oven for around 30 minutes. Test by inserting a skewer
and see if it comes out clean.
Pastry cream (vanilla custard):
2 cups of milk
2 egg yolks
1/2 cup of sugar
1/4 cup flour
1 tbsp vanilla
2 tbsp butter
Heat the milk in a pot until it comes up to a simmer.
When the mixture has thickened, add in the butter and vanilla. pour into a large pan to cool and cover with a plastic wrap, pressed directly onto the surface.
6 oz whipping cream
6 oz semi sweet chocolate
1 tbsp corn syrup
Combine all 3 ingredients and melt in the microwave. Let cool to room temperature, to a pourable consistency.
To Assemble the cake:
Cut each cake into halves. Lay one down as the base and cover with 1/3 of the pastry cream. Lay on another piece of cake and cover with another 1/3 of cream. Repeat the steps, ending with the last layer of cake. Pour over the chocolate ganache and let it drip down the sides.