Boston Cream Pie

Sweet and Creamy

ingredients

Golden Cake Layer:
1 cup cake flour
1 tsp. baking powder
pinch of salt
4 eggs, room temperature
3/4 cup sugar
1/3 cup milk
1/4 cup vegetable oil
1 tsp. vanilla extract
Chocolate Cake Layer:
1/3 cup cake flour
3 tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
1/8 tsp. baking soda
pinch of salt
2 eggs, room temperature
6 tbsp. sugar
3 tbsp. hot brewed coffee
2 tbsp. vegetable oil
1/2 tsp vanilla extract
Chocolate glaze:
4 oz. semisweet chocolate, finely chopped
1/3 cup heavy cream
1 tbsp. light corn syrup
Vanilla Filling:
2 cups milk
1 tbsp sugar
1 vanilla bean, split and scraped
3/4 cup sugar
3 tbsp. cornstarch
pinch of salt
4 eggs, room temperature
3 tbsp. unsalted butter
1 tsp. vanilla extract

directions

1
PREHEAT oven to 350. Cut 2 rounds of parchment paper to line the bottom of 2 9x2" cake pans. Spray bottom (not sides) with nonstick spray; line each pan with parchment.
2
GOLDEN CAKE: sift together flour, baking powder and salt, 3 times; set aside. In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 minutes. Gently fold sifted flour mixture into eggs in 2 additions, making sure it gets thoroughly mixed. Fold in milk, oil and vanilla until thoroughly mixed. Pour batter into one of the prepared cake pans.
3
CHOCOLATE LAYER: sift together flour, cocoa powder, baking powder, baking soda and salt 3 times. In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 minutes. Gently fold flour mixture into eggs in 2 additions. Fold in coffee, oil and vanilla until thoroughly mixed. Pour batter into other cake pan.
4
BAKE golden cake 25-30 minutes, bake chocolate cake 15-18 minutes. SEE NOTE Cakes are done when a toothpick inserted in center comes out clean, and cake springs back when lightly touched. Cakes will pull away from the sides of the pan as they cool.
5
TRANSFER cakes to a rack; cook 10 minutes. Run a knife around edges to loosen, then invert cakes onto plates. Remove parchment and invert again onto the rack so cakes are right side up. Cool completely. Split golden cake. (See Note)
6
VANILLA FILLING: (I recommend preparing the night before)
7
Bring milk, 1 tbsp. sugar and vanilla bean (seeds and pod) to a simmer in a large, heavy saucepan; stir to dissolve sugar. Stir together 3/4 cup sugar, cornstarch and salt in a small mixing bowl; set aside.
8
Beat the eggs in a large mixing bowl with an electric mixer on medium speed until light, flully and lemon colored, about 3 minutes. Stir in the sugar mixture.
9
Remove vanilla pod from milk. (Save pod, let dry - can be reused or put in bowl of sugar to make vanilla sugar)
10
Whisk 1/2 cup hot milk into the egg mixture. Add the egg mixture back to the milk in the saucepan and cook over medium heat until thick, 5-8 minutes. Stir constantly to prevent scorching.
11
Lightly boil filling 1 minutes to eliminate starchy taste from the cornstarch. Turn off heat, add butter and vanilla; transfer to bowl.
12
Cover with plastic wrap, pressing wrap on the surface of filling to prevent a skin from forming. Chill.
13
PLACE the bottoom half of the golden cake, cut side up, on a cake platter. Top with half the cold filling (about 1 1/4 cups), spreading it evenly to edges of the cake. Carefully place the chocolate layer on top; spread with remaining filling. Top with second golden layer, cut side down; press slightly to stabilize layers. Chill cake for 15-20 minutes.
14
GLAZE: Place finely chopped chocolate in a small bowl. Boil cream and corn syrup, pour over chocolate and whisk until smooth. Pour glaze on top of cake, smoothing it with a spatula.

notes

I recommend baking cakes separately to prevent yellow from sinking when oven door opened to remove chocolate layer. To split vanilla bean, lay on cutting board and slice down center (Not through)split open and remove seeds with back of knife.

Source: Cuisine at Home Mag