Being a Bostonian in the South, I take a certain delight in making anything with the name “Boston” in it for my family of Southerners. And having them like it!
Now for me, I’m not crazy about custard-y things. So I realized if I wanted to make this dessert and have everyone love it, I needed a rich vanilla cake, a light and creamy filling, and the perfect chocolate topping. So here it is. Funny, even my failures tasted pretty good… they just weren’t perfect. Now I think this is the perfect combination.
Make your filling first!
Beat 4 egg yolks lightly and set aside. In a large saucepan, gently whisk 3/4C sugar and 4T cornstarch. Slowly pour in 2C milk, whisking til smooth. Set over medium heat, cooking and stirring til thick and bubbly. Simmer and stir 2 min and take off heat. Temper the yolks by pouring a bit of the hot milk into the yolks, whisking well. Then pour it all back into the hot milk and whisk smooth. Back on medium heat, bring to a gentle boil. Boil and stir 2 minutes. Remove from heat. Add 2T butter and 2t vanilla. Beat well til smooth. Scrape into a bowl, and press a sheet of plastic wrap to the surface of the filling so a skin won’t form. Stick that baby in the fridge to chill.
Make your Cake next!
Sift together 2-1/2C flour, 4t baking powder, and 1/2t salt. Set aside. In the bowl of your mixer, put 3/4C softened unsalted butter, 1-1/2C sugar, and 3T vegetable oil. Beat on medium at least 4 minutes, til light and very fluffy. Add 4 large eggs, one at a time, beating well after each addition. Beat in 1T vanilla. Beat well. Add half of flour mixture, beat well to thoroughly combine. Add milk, beat well. Add last of flour, beat well.
Heat oven to 350 F. Spray 2-9 inch layer cake pans with cooking spray. Cut and fit a piece of parchment paper to line the bottom of each pan. Spray again. Divide batter between the two pans. Bake 22 to 25 minutes til done. Cool 5 minutes on racks in pans, then turn out onto racks to cool completely.
Make the Topping!
Heat 1/2C heavy cream in a saucepan til it just comes to the boil. Put 1C semi sweet chocolate chips in a bowl with 2T corn syrup. Pour hot cream over top. Let sit a few minutes, then whisk til smooth.
Make the Dessert!
Trim the domes off cake layers so they are flat. Place first layer cut side down on a plate. Smooth all the luscious creme over the layer. Top with the second layer, cut side down. Pour the chocolate onto the center of the cake. Smooth to edges and let it drip down the sides.
Ah such delicious, creamy, decadent dessert! Stick that puppy in the fridge and chill chill chill!
This is a light, creamy creme filling, less custard-y than most. It comes together perfectly! My Southern family loves my Boston Creme Cake!
Enjoy! Love, Grammy ❤