Boston Cream Pie

Source: Baking a Moment

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 8

Total time: 3 1/2 hours

INGREDIENTS

Cake

• 2 cups all-purpose flour
• ¼ cup cornstarch
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 3/4 cup unsalted butter, softened
• 2 large eggs
• 2/3 cup Greek yogurt
• 1/2 cup milk
• 2 teaspoons vanilla extract

Filling

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 1 1/2 cups milk
• 1 teaspoon vanilla extract

Glaze

• 1/2 cup heavy whipping cream
• 4 ounces semisweet chocolate, or chocolate chips
• 1/4 cup corn syrup
• 1 teaspoon vanilla extract

DIRECTIONS

• Preheat the oven to 325 degrees F.
• Lightly grease two 9-inch cake pans and line with parchment paper.
• In the bowl of a stand mixer, whisk together the flour, cornstarch, sugar, baking powder, and salt. Add the butter and mix until it resembles damp sand.
• Add the eggs one at a time, fully incorporating each one before adding the next. Then add the yogurt, milk, and vanilla.
• Mix on medium speed to aerate the batter for 2 to 3 minutes.
• Divide the batter equally between the cake pans and bake for 20 to 25 minutes, until a toothpick comes out clean after being inserted in the center.
• Transfer to a cooling rack, and cool completely before assembling.
• Meanwhile, make the cream filling by whisking together the egg yolks, sugar, cornstarch, and salt.
• In a small saucepan over medium-low heat, heat the milk until bubbling on the edges and steaming slightly.
• Slowly whisk the warm milk into the egg mixture, then transfer back to the saucepan and cook, whisking constantly, until thickened.
• Remove from heat and stir in the vanilla.
• Transfer to a bowl and cover with plastic wrap directly on the surface. Refrigerate until completely cooled, about 2 hours, or put in a larger bowl of ice water to cool faster.
• Start assembling the cake by putting one of the completely-cooled cake layers onto a serving plate, then spreading the completely-cooled cream filling evenly over top, then topping with the second cake layer.
• Refrigerate the cake while making the chocolate glaze.
• In a small saucepan over medium-low heat, bring the cream to a simmer.
• Put the semi-sweet chocolate into a glass bowl and pour the heated cream over top.
• Whisk in the corn syrup and vanilla until smooth.
• Drizzle the warm chocolate glaze over the cake and refrigerate a little longer before serving cold.