Boston Cream Cake
Updated: Aug 14, 2020
230 grams (1 cup or 2 sticks) unsalted butter, room temperature
200 grams (1 cup) caster sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
315 grams (2 and 1/4 cups) plain flour
3 teaspoons baking powder
240 ml (1 cup) milk
2 tablespoons full fat sour cream
1/2 a cup of semi sweet chocolate chips
480 ml (2 cups) full milk
100 grams (1/2 cup) caster sugar
1/4 cup cornflour or corn starch
3 egg yolks
1 teaspoon vanilla bean paste or vanilla extract
150 grams (1 cup) good quality dark chocolate
120 ml (1/2 cup) thickened cream
1 tablespoon of corn syrup
For the cake:
Mix the butter and sugar with a hand mixer or any mixer available, add in the vanilla and the sour cream. When all is blended well add in the sour cream, milk and whisk it really well. On a separate bow add all the dry ingredients that have to be stiffened and blended. Add the dry ingredients into the wet ingredients and blend them constantly until the mixer is creamy.
Finally add the chocolate chips and fold them into the batter. Transfer the Cake in a buttered medium pan and bake in the oven on 350°F for 25 minute. When you poke it with a knife and it comes out dry, your cake is done! Put aside to cool down and when its cooled poke the cake with small incisions all over so we can continue to the next step.
For the caster custard:
In a large saucepan, stir together milk, vanilla, half of sugar, and salt. In a large bowl, whisk together egg and egg yolks. Add starch and remaining sugar and whisk until very pale yellow in color, about 2 minutes. Set aside. Place saucepan with milk mixture over low heat and bring to a simmer, stirring occasionally.
When it starts to bubble, remove from the heat. Temper the eggs with the hot liquid in small amounts, whisking constantly with each addition. Once all of the liquid has been poured into the eggs, pour the mixture back into the pot and whisk constantly over low heat until the mixture begins to thicken and bubble. From the point you see the first bubble, whisk for two additional minutes, then pour the custard into the cake pan and press plastic wrap against the top. Allow the custard to cool at room temperature, then chill in the fridge for at least two hours.
When you are ready to serve, placed the chopped chocolate in a bowl. In a medium-sized saucepan, combine the cream and corn syrup and bring to a simmer over medium heat. Once the cream begins to simmer, pour the cream over the chocolate and allow it to sit for 2 minutes. Stir the mixture until the chocolate is smooth.
Pour the chocolate glaze over the top of the chilled cake and smooth with an offset spatula, and serve immediately.
You can also put it back to the fridge and cool for a couple hours even you want it done ahead of time.