질문하기
Lush Boston cream pie cake with vanilla custard filling and chocolate ganache topping is a New England family dessert icon. This elegant, layered creation combines three indulgent components perfectly.
Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans for even baking and easy release.
Cream together butter and 1 cup sugar with a stand mixer on medium for 2 minutes until fluffy, then beat in the eggs one at a time. Mix in vanilla and salt.
In a separate bowl, whisk together flour and baking powder. Gradually add this to the wet mixture, alternating with milk, starting and ending with dry ingredients. Do not overmix.
Evenly divide batter into prepared pans. Bake at 350°F for 20–24 minutes until a toothpick comes out clean. Cool cakes completely on wire racks before proceeding.
Prepare the custard: whisk remaining 1/4 cup sugar, cornstarch, and 1/8 tsp salt in a saucepan. Whisk in 3/4 cup milk and bring to a simmer over medium, stirring constantly until thickened, about 5 minutes. Remove from heat, stir in 1 tsp vanilla, then cool with plastic wrap on the surface.
Make chocolate ganache: heat heavy cream just below a simmer, pour over chopped chocolate in a bowl, and let stand for 3 minutes. Stir gently until smooth; allow to cool until it thickens but is still pourable.
Assemble: Place one cake layer on a platter. Spread custard evenly over top, avoiding the edges. Add the second cake layer gently.
Slowly pour ganache over the center of the cake, gently nudging with a spatula so it drips over the sides. Refrigerate at least 1 hour to set the custard and ganache fully before slicing.
