Tuesday, March 6, 2012

Boston Cream Pie

I remember this cake always being one of my brother's favorites when I was a kid. On occasion, my mom would pick one up at the local market for dessert. We had some kind of dessert every day growing up - thanks Mom! Here's a home-made version of the Boston Cream Pie.
Boston Cream Pie
For the cake...
butter (just to butter the pan)
1 1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs (at room temperature)
1 cup sugar
1/2 cup milk
1/3 cup vegetable oil (I used canola oil)
1 1/2 teaspoons vanilla extract

For the pudding...
1 1/2 cups milk
2 teaspoons vanilla extract
2 eggs plus 4 egg yolks
1/2 cup sugar
1/4 cup corn starch
pinch of salt

For the glaze...
4 ounces (about 1 cup) semisweet chocolate, chopped
1/2 cup heavy cream
1 teaspoon vanilla extract
pinch of salt

Preheat the oven to 350 degrees. Butter a 9 inch round cake pan. Cut a piece of parchment paper into a round sheet and place on the bottom of the pan.

Make the cake...
Combine the flour, baking powder, and salt in a large bowl. Beat the eggs and sugar with a stand mixer using the whisk attachment  on high speed until pale and tripled in volume (about 10 to 15 minutes). Note: you could also use a hand-held mixer. Gently fold in the flour mixture using a rubber spatula. Add the milk, vegetable oil, and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake  25 to 30 minutes. Cook cake for about 10 minutes in the pan. Then remove from the pan and cool completely.

Make the pudding...
Heat the milk and vanilla in a medium saucepan over medium heat (don't boil it). Whisk in the eggs, egg yolks, and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then slowly whisk in the remaining milk mixture. Pour the whole mixture back into the saucepan and cook over low heat, stirring constantly, until thickened. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through (this makes it nice and smooth). Cover and refrigerate.

Make the glaze...
Heat the chocolate, cream, vanilla, and salt in a small saucepan over medium heat. Stir until melted and smooth. Let cool for about 5 minutes.

Assemble the cake...
Cut the cake into two layers. Carefully use a large serrated knife and use a gentle sawing motion keeping the knife as level as possible as you cut across the middle of the cake so you finish with two even layers.
Spread the pudding on the bottom cake layer, then top with the second layer of cake.  
Pour the warm glaze over the cake and allow the chocolate to flow over the sides slightly. Refrigerate at least 30 minutes before serving.


From food network magazine March 2010 edition

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