Boston Cream Cake

I am absolutely certain that I could do a bit of research and find out exactly why it is called Boston Cream Pie, but there was no way that the name fit this boston cream concoction. It’s become a tradition that I make dessert for my FIL’s birthday celebration, and, as such, I have come to know that he likes custards. How can you beat the custard and cake combo of Boston Cream. I have in the last year or so become quite enamoured with taking a regular cake recipe and dividing it into multiple layers; I put the two concepts together and came up with an 8 layer boston cream CAKE. Eight layers makes this a cake no matter what the inspiration was called, right?

This is more directions than a recipe.

Boston Cream Cake

Make your favorite yellow cake recipe, except prepare 8 cake pans, if you have them. If not, prepare two 8 inch round pans and plan to recycle them to bake all 8 layers. Measure out exactly 1/2 cup batter per pan and spread evenly across the bottom of the pan. These will bake at 350 for about 12 to 15 minutes; be very careful not to overbake the layers.

Meanwhile, make and chill your pastry cream. I used this Martha Stewart recipe, but any standard, large, 4 yolk recipe will do. I will admit that more cream would not have hurt this at all; even a 6 yolk version would work quite well and might even be better, depending on how much cream you like with your boston. 😉

You’ll also need to make a chocolate ganache; I also used a Martha recipe, found here, but I doubled this one. Again, tripled might be better depending on your tastes.

Assembly is quite simple, place a layer on your cake plate and top with 1/4 of the pastry cream; spread the cream to the edges. Top this with another layer of cake and just enough of the gananche to spread thin, completely cover the layer, and drip a bit. Continue to add layers alternating the cream and chocolate until you get to the top. Pour the remaining chocolate ganache over the top and spread lightly allowing it to drip down the sides as well. Chill this for at least 30 minutes before serving.

I will be making this one again. And I’m seriously thinking about pulling it out of the fridge and eating a slice NOW.

0 Responses to “Boston Cream Cake”

  1. Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *