Best Boston Cream Cake Recipe

Best Ever Boston Cream Cake Recipe • Food Folks and …

WEBAug 25, 2020 · How To Make Boston Cream Cake. STEP ONE: First, make the pastry cream. Then let it chill in the fridge for at least two …

Rating: 4.5/5(52)
1. In a medium saucepan over medium heat, heat half-and-half until just beginning to simmer.
2. Move the oven rack to the middle position and preheat the oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper. In a medium bowl whisk together the flour, baking powder, and salt; set aside.
3. Put one of the cakes in the center of a cake plate or pedestal. Spoon the pastry cream onto the cake and spread it evenly to the cake edges.
4. In a small saucepan over medium heat bring the cream and corn syrup to a simmer. Remove the cream mixture from the heat and add the chocolate. Let the mixture sit for 1 minute, and then whisk until combined and smooth, about 30 seconds. Let the mixture sit, whisking every minute until the chocolate has thickened slightly, about 5 minutes in total.

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Boston Cream Pie Birthday Cake Mom Loves Baking

WEBApr 26, 2019 · Turn mixer to medium and beat for 30 seconds or until eggs are completely mixed in. Combine milk and vanilla in a small bowl, then …

Rating: 4.6/5(22)
1. Preheat oven to 350°F. Grease and line with parchment paper 2 (9-inch) round cake pans. (I used non-stick cooking spray before and after placing a parchment paper circle which I cut out myself after tracing the line of the pan onto the paper. Or you can buy them pre-cut.) Set aside.
2. In a medium sized, heavy saucepan, add sugar, cornstarch and salt. Stir to combine. Gradually add milk, stirring constantly. Add egg yolks and whisk together. Turn heat to medium and keep whisking. Let it come to a boil, whisking all the while. Once it comes to a boil, keep whisking for 1 minute or until thick. Remove from heat. Stir in vanilla. Let cool slightly, then pour into a medium bowl. Cover with plastic wrap, letting it touch the top of the custard to prevent it from crusting. Set aside.
3. Place butter and chocolate in a small, heavy saucepan. Turn the heat on low and let it melt, stirring constantly. Remove from heat and let cool about 3-4 minutes. Add powdered sugar and boiling water. Stir with a wooden spoon until smooth.
4. Place one layer of cake on a serving plate. Spread custard on top. Add second layer of cake. Pour chocolate ganache on top, spreading it quickly so that some of it drips down the sides. Refrigerate at least one hour before serving. Slice and serve. Store leftover cake covered in refrigerator.

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