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1. Make the Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until smooth.
Divide the batter evenly between the prepared cake pans and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Custard Filling:
In a medium saucepan, heat the milk over medium heat until it begins to steam (but not boil).
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and just begins to boil (about 2-3 minutes).
Remove from heat and stir in the butter and vanilla extract until smooth.
Pour the custard into a bowl, cover with plastic wrap (making sure it touches the surface to prevent a skin from forming), and refrigerate until chilled, about 1-2 hours.
3. Make the Chocolate Glaze:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and add the chopped chocolate and butter. Stir until smooth and glossy.
Allow the glaze to cool slightly before using.
4. Assemble the Cake:
Once the cakes have cooled, place one cake layer on a serving platter.
Spread the chilled custard filling evenly over the top of the first cake layer.
Place the second cake layer on top, pressing gently to secure it.
Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
Let the cake sit for 10-15 minutes to allow the glaze to set.
5. Serve and Enjoy:
Slice and serve your Boston Cream Cake! The layers of soft cake, creamy custard, and rich chocolate glaze make this dessert a showstopper.
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