Gluten Free Boston Cream Pie

By weavincanuck

Ingredients

• Gluten Free Vanilla Pudding (dairy-free option) or Gluten Free Custard or Gluten Free Bavarian Cream
• 1 recipe of Gluten Free Yellow Cake (makes 2 layers)
• 3/4 cup semi-sweet chocolate chips
• 1/4 cup + 1 Tablespoon heavy whipping cream
• 1/2 Tablespoon milk (any variety)
• 1/2 teaspoon vanilla

Details

Servings 10
Adapted from glutenfreerecipebox.com

Preparation

Step 1

(makes 2 layers)

Directions

Make your desired filling above and cool in the refrigerate several hours or overnight.

Make the Gluten-Free Yellow Cake according to directions.

Place one cake layer on a plate upside down (round side on the bottom).

Place the desired amount of custard, pudding or Bavarian cream in the center of the cake, avoid the outer edges, about 1 inch because when you place the top layer on it will push the custard/pudding out the sides of the cake.

Make the chocolate Ganache by heating the whipping cream and milk in a small sauce pan to almost a boil.

Add chocolate to a bowl; top with vanilla; toss to coat the chocolate with the vanilla.

Pour whipping cream over chocolate; stir until well combined; allow to cool at room temperature. If you don't use it soon enough it will become too thick. In that case just zap it in the microwave in 5 second increments and stir until melted. Or, place bowl over a hot pan of simmering water and stir until melted more, but not hot.

Pour the chocolate ganache on top, and allow to drip down some of the sides. Voila! You have yourself a Gluten Free Boston Cream Pie!