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Boston Cream Pie

 

It’s almost Valentines Day and in the days leading up to this day that celebrates love I am going to post a few recipes for desserts.  The first is Boston Cream Pie which is one of my all time favorite desserts, I love it, can’t resist it and I think that if I could pick only one dessert that I couldn’t live without this would be it. As a child this was the cake I always picked for my birthday, there was a bakery in my home town that made one of the best and my Mom after we moved from there developed a cake recipe just so she could make me this cake. I didn’t use the recipe for Tender Yellow Cake for this dessert however, I recently purchased a new cookbook “Bravetart” by Stella Parks and decided to try her recipe for the cake. Before putting the recipe on the blog I checked and it was published on the internet by Food and Wine. I have to say I love this cookbook, Stella has taken so many iconic American treats (it’s like a trip down memory lane) and developed them so that you can make them at home, the goodness of a Hostess Twinkie or cupcake or Little Debbie snack cake without all the additives, love it!

Boston Cream Pie is a cake not a pie and I am not sure why they call it pie not cake but whats in a name anyway, it’s wonderful. The original recipe uses sponge cake, a vanilla pudding or pastry cream filling and it is covered with a wonderful chocolate ganache although there seems to be debate as to whether or not the original actually had the chocolate glaze. Simple and unadorned, nothing intricate about it but the sum of all it’s parts makes an absolutely delicious dessert.

Instead of the pudding in the book I used my favorite pastry cream recipe which always holds up beautifully.  I sometimes have problems with corn starch based fillings, they often are not stiff enough and I didn’t want to take a chance having never used that recipe before. I have a lot of egg whites left over so an angel food cake will be in the works soon.

The cake is moist and a cross between a sponge and yellow cake. Next time I will mix some milk chocolate with the dark for the ganache because I like it just a little sweeter but it is still very good even with only dark.  I kept the cake in the refrigerator overnight so it was cold when I poured the ganache on and the chocolate kind of stopped in its tracks and I had to spread it, I recommend bringing the cake to room temperature before pouring the ganache so you get that smooth mirror like finish.

Boston Cream Pie

The Cake – Recipe by Stella Parks in “Bravetart”

Makes one 2 layer 8 inch cake

2 cups (8 oz) bleached cake flour

2 tsp baking powder

1 1/3 cup sugar

1/4 tsp kosher salt (I used a heaping 1/4 tsp)

1 tbs vanilla extract

3/4 cup egg yolks (from approximately 12 large eggs) It was 11 eggs for me depends on size

4 tbs unsalted butter, melted (I used salted butter)

1 cup milk at room temperature

Oven rack should be in the middle of the oven. Heat to 350 degree’s. Line 2 8″x3″ round cake pans with parchment and grease with cooking spray (like Pam). Sift flour into a medium bowl and whisk in baking powder.

Combine sugar, vanilla and egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Mix on low to moisten and then increase the speed to medium high and whip until thick, light and doubled in volume, approximately 6 minutes. Reduce speed to medium low and drizzle in butter followed by the milk. Once added shut off the mixer, detach the bowl and gently incorporate the flour with a balloon whisk Fold the thin batter with a flexible spatula once or twice  from the bottom up. Divide between prepared cake pans.

Bake until cakes are lightly browned and firm approximately 20 minutes. Let cool in the pans for 10 minutes and then gently loosen and invert onto cooling racks. Place the pans over the cakes to trap steam and cool to room temperature. NOTE: my cakes took almost 30 minutes to get a light (golden brown)

Once cakes have cooled slice a little off the tops of each layer (so the pudding will soak into the cake. Place one layer on cake stand and spread a generous amount of the pudding and place the other layer on top. Cover and let sit at least 2 hours or overnight in the refrigerator.

Ganache

1/3 cup heavy cream

1/2 cup (2 1/2 ounces) dark chocolate roughly chopped

Bring cream to a simmer, remove from heat and add the chocolate. Let sit for 5 minutes and then whisk until thick and creamy. Refrigerate for about 25 minutes don’t let it cool completely the ganache must still be a bit warm. Pour over the cake, let set and refrigerate until ready to serve.

16 Comments Post a comment
  1. …sooooo

    How’s that new oven workin’ for you?

    󾓦 Delizioso 󾓩

    February 5, 2018
    • I love it, it works so well I actually have had to get used to an oven that works like it should. Thank you so much!!

      February 5, 2018
  2. Gorgeous looking cake! I too always wondered why it’s called a pie. 🙂

    February 5, 2018
  3. that looks stunning 🙂 that dripping chocolate sauce – yummy!

    February 6, 2018
  4. It looks great

    February 6, 2018
  5. What a gorgeous cake, Suzanne! It’s funny how almost everyone has a favorite childhood cake. Mine was German Chocolate. Now if we are talking a real pie, Pecan Pie hands down! xoxo

    February 6, 2018
  6. I got BraveTart for Christmas, and this incredible cake will be the first thing I make when our kitchen is done. It is SO gorgeous. Wish I could come over! xo

    February 6, 2018
  7. So beautiful, and the hearts 🙂
    I want some – now 🙂 !
    amitiés et bises – france 🙂

    February 6, 2018
  8. This is beautiful Suzanne. Boston Cream Pie is one of my favourites and yet I have never personally made one ! Now I will 🙂 Have a wonderful day.

    February 7, 2018
  9. I can’t believe this – but I’ve never had a Boston Cream Pie! EEK! Despite not being much of a baker – I think I can tackle this recipe! 🙂

    February 7, 2018
  10. Suzanne, I couldn’t agree more “whats in a name anyway?” because, pie or cake, your rendition of it looks simply spectacular! Wow!

    February 8, 2018
  11. Yumm this is gorgeous

    February 9, 2018
  12. I’d love a slice!! 😀

    February 9, 2018
  13. I LOVE BOSTON CREAM PIE! Sorry for yelling. Your cake got me really excited. 😀

    February 12, 2018

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