Monday, July 19, 2010

Boston Cream Pie Cake

This cake is just what you think it is.  Gooey cream filled cake with chocolate glaze on top....basically YUM!  My husband was born in Rhode Island, loves all sports teams Boston, and even loves a Boston Cream Pie donut!  So it was inevitable that I make this cake for him for his birthday when I saw the recipe!

This recipe came from the Everyday Food website.  Click here to get the  Boston Cream Pie Recipe.

Make the pastry cream first!  It needs time to chill.  The recipe says to do so 3 hours or a day a head, but I did it in one hour by chilling it in the freezer. 

Lightly butter a 9 inch cake pan and line with parchment.  Sprinkle with sugar and shake out the excess.

In a medium bowl sift (or whisk) flour, baking powder and salt.  Set aside.

In an electric mixer whisk eggs and sugar as directed.  Meanwhile, meanwhile heat milk and butter in a saucepan.  Add the hot milk mixture to the egg mixture 1/4 cup at a time until incorporated. 

Transfer to prepared pan and bake until cake is golden brown and a tester comes out clean when inserted (35-40 minutes).  Cool 15 minutes.

Cut the cake in half and fill the inside with the pastry cream filling.  Mine looks a little lumpy, but did not taste lumpy at all.  I think you could also substitute vanilla pudding to cut down on time.  Of course I think of this AFTER the occasion. 

Prepare the glaze by bringing heavy cream to a boil and then adding it to 3 oz of semi sweet chocolate coarsely chopped.  Set aside to cool.

Top cream filling with the other half of the cake and then the chocolate glaze.  Chill cake for 20 minutes before serving.

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