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Boston Cream Pie


Here's a delicious dessert to serve your family this spring. 

1 rounded cup sifted flour
3/4 cups sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup canola oil
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar

Pastry Cream:
2 cups whole milk
2 teaspoons vanilla
3/4 cup sugar
1/4 cup cornstarch
6 egg yolks
1 tablespoon butter

8 oz. semisweet chocolate chips
1/2 cup half and half

Preheat oven to 350 degrees. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add milk, oil, egg yolks, and vanilla. Mix on low until combined and then an additional 3 minutes on high speed. 

In a clean large mixing bowl, whisk egg whites and cream of tarter on high speed until soft peaks form. Carefully, fold in the egg white mixture to the creamed mixture to combine. Pour the batter into a 9-inch round greased cake pan, lined with wax paper. Bake for 25-30 minutes, until the top springs back when lightly touched. Allow to cool on a wire rack. 

To prepare the cream filling, in a medium saucepan, heat the milk and vanilla to a boil over medium heat. Remove from heat. In another bowl, combine the sugar and cornstarch and whisk in the egg yolks until light and fluffy. Whisk in 1/4 cup of the hot milk mixture until combined, then whisk in the remaining milk. Return the custard mixture to the saucepan and cook over medium heat until thickened and slightly boiling, stirring constantly. Remove from heat and stir in the butter. Allow to cool slightly, then chill in refrigerator for at least 2 hours, covered the surface with plastic wrap to prevent a skin from forming. 

To make the ganache, place chocolate chips and half and half in a microwavable bowl. Cook for 60-90 seconds at a time, stirring until chocolate is melted and smooth. 

To assemble, remove the cake from the pan and cut in half, horizontally. Place bottom layer on a serving plate and spread with pastry cream. Top with second cake layer. Pour chocolate ganach over the top and down the sides of the cake. Refrigerate until ready to serve. Serves 10-12. 
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