Ingredients with Measurements:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the pastry cream:
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- For the chocolate glaze:
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon corn syrup
Special equipment needed:
- 9-inch round cake pan
- Whisk
- Mixing bowls
- Saucepan
- Hand mixer or stand mixer
- Piping bag (optional)
Step-by-step instructions:
For the cake:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely in the pan before removing it.
For the pastry cream:
1. In a medium saucepan, heat the milk over medium heat until it begins to steam.
2. In a separate mixing bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in the vanilla extract and butter until melted and smooth.
6. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
7. Chill in the refrigerator for at least 1 hour.
For the chocolate glaze:
1. In a small saucepan, heat the heavy cream over medium heat until it begins to steam.
2. Remove from heat and add the chopped chocolate and corn syrup, stirring until the chocolate is melted and the mixture is smooth.
3. Allow the glaze to cool to room temperature.
Assembly:
1. Once the cake has cooled, use a serrated knife to level off the top if necessary.
2. Carefully slice the cake in half horizontally to create two layers.
3. Place the bottom layer on a serving plate or cake stand.
4. Spread the chilled pastry cream over the bottom layer, leaving a small border around the edge.
5. Place the top layer of the cake on top of the pastry cream.
6. Pour the chocolate glaze over the top of the cake, spreading it evenly with a spatula.
7. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Chilling time: 1 hour (pastry cream), 30 minutes (cake)
5. Temperature:
Preheat oven to 350°F.
Serving size:
8-10 servings
Nutritional information:
Calories: 410
Fat: 22g
Saturated Fat: 13g
Cholesterol: 120mg
Sodium: 220mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Cornstarch can be substituted with all-purpose flour.
- Semisweet chocolate can be substituted with milk chocolate or dark chocolate.
Variations:
- Add sliced strawberries or raspberries between the layers for a fruity twist.
- Use a different flavor of cake mix, such as chocolate or vanilla.
- Add a layer of whipped cream on top of the pastry cream before adding the top layer of cake.
Tips and tricks:
- Be sure to chill the pastry cream before using it to assemble the cake to prevent it from melting and becoming runny.
- Use a serrated knife to level off the top of the cake for a more even surface.
- Allow the chocolate glaze to cool to room temperature before pouring it over the cake to prevent it from melting the pastry cream.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve the cake chilled.
Presentation ideas:
Garnish the cake with fresh berries or a dusting of powdered sugar.
Garnishes:
Fresh berries, powdered sugar, whipped cream.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the pastry cream is too thin, add a little more cornstarch and cook it a bit longer until it thickens.
- If the cake is too dry, try adding a bit more milk to the batter.
Food safety advice:
Be sure to refrigerate the cake to prevent the pastry cream from spoiling.
Food history:
Boston Cream Pie Cake is a classic American dessert that originated in Boston in the mid-19th century. It is not actually a pie, but a cake with a layer of pastry cream and a chocolate glaze.
Flavor profiles:
Sweet, creamy, chocolatey.
Serving suggestions:
Serve the cake as a dessert after a meal or as a special treat for a celebration.
Related Categories
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Region: American
Taste: Rich, Creamy, Sweet, Vanilla, Buttery, Custard, Custard-Like