Decadent Delight from Ewing: My Go-To Boston Cream Cake Recipe!

  Hey there, fellow food lovers in Ewing Township! Today, I'm excited to share a recipe for a truly classic and utterly irresistible dessert: the Boston Cream Cake. Despite its name, it's technically a filled sponge cake topped with a rich chocolate ganache, not a layered custard pie. But whatever you call it, this elegant treat is a guaranteed crowd-pleaser and a fantastic project for a weekend bake or a special occasion right here in our lovely corner of New Jersey.

 

While it might seem a little involved, each component of the Boston Cream Cake is surprisingly straightforward. The light and airy sponge cake, the luscious vanilla custard filling, and the smooth, glossy chocolate ganache come together in perfect harmony. Trust me, the effort is absolutely worth the reward!

 

Why You'll Fall in Love with This Boston Cream Cake:

 

Classic Flavors: The combination of vanilla, custard, and chocolate is timeless and universally loved.

Impressive Presentation: This cake looks as good as it tastes, making it a showstopper for any gathering.

Surprisingly Manageable: While it has a few steps, each one is relatively simple to execute.

Perfect for Sharing: This cake is ideal for potlucks, family dinners, or any celebration in Ewing Township.

My Go-To Boston Cream Cake Recipe

This recipe is broken down into three main parts: the cake, the custard filling, and the chocolate ganache.

 

Yields: 8-10 servings

Prep time: 45 minutes

Cook time: 30-35 minutes (for cake and custard)

Chill time: At least 2 hours

 

Ingredients:

 

For the Sponge Cake:

 

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 large eggs, separated

3/4 cup granulated sugar, divided

1 teaspoon vanilla extract

1/4 cup milk

For the Vanilla Custard Filling:

 

2 cups whole milk

6 large egg yolks

3/4 cup granulated sugar

1/4 cup cornstarch

1 teaspoon vanilla extract

2 tablespoons unsalted butter

For the Chocolate Ganache:

 

8 ounces semi-sweet chocolate, finely chopped

1 cup heavy cream

Instructions:

 

1. Make the Sponge Cake:

 

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the egg yolks with 1/2 cup of the sugar until pale yellow and slightly thickened. Stir in the vanilla extract.

In another clean bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff, glossy peaks form. Be careful not to overbeat.

Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, alternately add the dry ingredients and milk to the yolk mixture in two additions each, beginning and ending with the dry ingredients, folding gently until just combined.

Carefully fold in the remaining egg whites until no white streaks remain. Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

2. Make the Vanilla Custard Filling:

 

In a medium saucepan, whisk together the milk, egg yolks, sugar, and cornstarch until smooth.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a gentle boil and thickens significantly. Be careful not to let it scorch on the bottom.

Remove from heat and stir in the vanilla extract and butter until the butter is melted and the custard is smooth.

Press the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture.

Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate until completely chilled (at least 2 hours).

3. Make the Chocolate Ganache:

 

Place the finely chopped chocolate in a heatproof bowl.

In a separate saucepan, bring the heavy cream just to a simmer over medium heat. Do not boil.

Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes without stirring.

Gently whisk the mixture until smooth and glossy. Set aside to cool slightly until it thickens to a pourable consistency (this will take about 15-20 minutes at room temperature, or you can speed it up by chilling it briefly, stirring occasionally).

4. Assemble the Boston Cream Cake:

 

Once the cakes and custard are completely cooled, and the ganache has slightly thickened, level the tops of the cake layers if necessary using a serrated knife.

Place one cake layer on a serving plate or cake stand. Spread the chilled vanilla custard evenly over the top of the cake layer.

Carefully place the second cake layer on top of the custard.

Pour the slightly cooled chocolate ganache over the top of the cake, allowing it to drizzle down the sides. You can use an offset spatula to help spread it evenly.

Refrigerate the Boston Cream Cake for at least 30 minutes to allow the ganache to set.

Tips and Variations:

 

Make it Ahead: The cake layers and custard can be made a day in advance and stored separately in the refrigerator. Assemble the cake a few hours before serving.

Custard Consistency: If your custard seems too thin, you can whisk in another teaspoon of cornstarch mixed with a tablespoon of cold milk and cook for another minute or two until thickened.

Ganache Thickness: If the ganache becomes too thick, you can gently warm it in a microwave in short intervals, stirring after each, until it reaches the desired consistency.

Decoration: For an extra touch, you can pipe some extra ganache in decorative swirls on top of the cake before it sets.

This Boston Cream Cake is a true showstopper and a wonderful treat to share with family and friends right here in Ewing Township. So, preheat your ovens, gather your ingredients, and get ready to create a little bit of delicious magic! Enjoy!