Boston Cream Pie

A delicious sponge cake sandwiching a thick custard layer. Finished off with a dark chocolate ganache.

If you want to take you standard vanilla cake up a notch, this Boston Cream Pie is the perfect bake. I also find it interesting that it brings together three very basic baking staples which any baker should know how to make : a vanilla sponge, pastry cream and a chocolate ganache.

The sponge cake is taken from Rose Lvy Barnabum’s Baking Bible. It has quite a tight crumb and denser texture, but still manages to feel quite moist. If you prefer a softer more delicate sponge then use my vanilla cupcake recipe – double the quantity and bake in two 20cm tins for 30 – 35 minutes until a skewer inserted comes out clean.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar. Please also leave a comment below to let me know how you got on with the recipe.

FOR THE SPONGE CAKE

• 300g butter, room temperature
• 300g caster sugar
• 200g self-raising flour
• 100g cake flour
• 1/4 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 2 teaspoon vanilla essence
• 6 large eggs
• 90ml milk

METHOD

1. Preheat the oven to 180 degrees Celcius. Grease and line two 20cm cake tins with baking paper. Set aside.
2. Whisk the egg, milk and vanilla by hand until everything is combined, about a minute.
3. Place the butter, sugar, flours, bicarbonate of soda and salt into a mixing bowl.
4. Mix the ingredients together until it resembles coarse breadcrumbs.
5. Add half the milk mixture and beat for about 45 seconds. Then add the remaining milk and beat for another minute until you have a smooth batter.
6. Divide between both tins and bake for 35 – 40 minutes, or until a skewer inserted comes out clean.

FOR THE PASTRY CREAM

• 450ml full cream milk
• 2 teaspoons vanilla extract, or a vanilla bean scraped
• 6 egg yolks
• 120g caster sugar
• 20g cornflour
• 20g custard powder
• 45g butter

METHOD

1. Heat the cream and vanilla together in a medium size pot and bring to a boil. Set aside.
2. Mix the egg yolks and sugar together, then add the cornflour and custard powder and mix together until a smooth paste is formed. There should be no lumps.
3. Add a quarter cup of the boiled milk to the eggs, gently whisking as you stream it in. Then add the remaining milk and mix.
4. Return the milk and egg mixture back to to the pot and gently cook on medium heat until the mixture begins to thicken and starts to bubble.
5. Pass the mixture through a sieve into a bowl.
6. Stir in the butter.
7. Place a piece of cling wrap on the surface of the pastry cream so that a skin does not form. Refrigerate for about 2 hours before using.

FOR THE CHOCOLATE GANACHE

• 120g dark chocolate, roughly chopped
• 130ml whipping cream
• 1 tablespoon golden syrup

METHOD

1. Place the chocolate and golden syrup in a bowl.
2. Gentle heat the cream until it begins to simmer, but not boil.
3. Pour over the chocolate and let stand for a minute, before stirring to combine.
4. Let the ganache set for about 45 minutes before spreading on the top of the cake.

TO ASSEMBLE

1. If your cake has domed in the oven, level your cakes to have nice flat surfaces.
2. Place one layer on your plate and spread with the pastry cream.
3. Place the other layer on top of the pastry cream.
4. Spread the chocolate ganache over the top.

Recipe by adventureswithsugar.com