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.
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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
- Preheat the oven to 180 degrees Celcius. Grease and line two 20cm cake tins with baking paper. Set aside.
- Whisk the egg, milk and vanilla by hand until everything is combined, about a minute.
- Place the butter, sugar, flours, bicarbonate of soda and salt into a mixing bowl.
- Mix the ingredients together until it resembles coarse breadcrumbs.
- 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.
- 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
- Heat the cream and vanilla together in a medium size pot and bring to a boil. Set aside.
- 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.
- 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.
- 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.
- Pass the mixture through a sieve into a bowl.
- Stir in the butter.
- 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
- Place the chocolate and golden syrup in a bowl.
- Gentle heat the cream until it begins to simmer, but not boil.
- Pour over the chocolate and let stand for a minute, before stirring to combine.
- Let the ganache set for about 45 minutes before spreading on the top of the cake.
- If your cake has domed in the oven, level your cakes to have nice flat surfaces.
- Place one layer on your plate and spread with the pastry cream.
- Place the other layer on top of the pastry cream.
- Spread the chocolate ganache over the top.
Recipe by adventureswithsugar.com