A slightly different take on the Boston Cream Pie, this cake has it all: a light, moist, sweet cake, delicious creamy custard filling, and a rich chocolate ganache topping. Oh. My. Goodness. This cake is just right to serve at home or bring with you, perfect for a luncheon or dinner. It is not at all difficult to make, but looks and tastes impressive. Let Grammy take you down the road to delicious!
First make the filling: Lightly beat 4 egg yolks. Set aside. In a saucepan put 3/4C sugar, 4T cornstarch, and 2C milk. Whisk til smooth. Cook and stir over medium heat until it bubbles and thickens, simmer 2 minutes and remove from heat. Add a bit to the yolks to temper them, then add back to the pan. Return to medium heat and bring to a gentle boil. Boil and stir 2 minutes. Remove from heat and add 2T butter and 2t vanilla. Stir til smooth. Pour into a bowl and press plastic wrap to the surface. Put in the fridge.
Next, make the cake: Get out your sifter and sift 2-1/2C flour, 3-1/2t baking powder, and 1/2t salt. Set aside. Beat 3/4C softened butter, 1-1/2C sugar, and 3T vegetable oil for 4 minutes. Add 1T vanilla and 4 eggs, and beat til smooth. Add half of flour mixture and beat well. Add 1-1/4C milk, and beat well. Add rest of flour mixture and beat well. Pour into 2- 8 or 9 inch cake pans sprayed with cooking spray and bake at 350 F for 22 to 25 minutes. Cool in pans on rack for 2-3 minutes, then turn out onto rack and cool completely. Trim flat. Whisk the custard, spread over one layer and top with another.
Make ganache topping: Put 1C semi sweet chocolate chips and 2T corn syrup in a medium bowl. Heat 1/2C heavy cream until it just begins to boil. Pour over chips and let sit 2 minutes, then whisk til smooth. Pour over center of cake, spread to edges and let drip over sides. Set in fridge to firm up, then cover with plastic wrap. Keep refrigerated.
Please make and enjoy my Best of Boston Cream Cake! Makes me miss beautiful Boston!
Have a wonderful weekend!
Love, Grammy ❤