Boston Cream Pie

By zircon50

Ingredients

• FOR THE CAKE:
• 2 1/4 2 1/4 1/4 cups (319 grams) all-purpose flour
• 2 2 2 teaspoons baking powder
• 1 1 1 teaspoon baking soda
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 cup (113 grams) unsalted butter, at room temperature
• 1 1/2 1 1/2 1 1/2 (298 grams) cups granulated sugar
• 3 3 3 large eggs, at room temperature
• 1 1 1 teaspoon vanilla extract
• 1 1/4 1 1/4 1/4 cups (292 ml) buttermilk
• FOR THE CUSTARD FILLING:
• 1/2 1/2 1/2 cup sugar
• 4 4 4 teaspoons cornstarch
• Pinch Pinch kosher salt
• 2 2 2 cups milk
• 2 2 2 large eggs
• 2 2 2 teaspoons vanilla
• FOR THE CHOCOLATE GLAZE:
• 4 4 4 ounces good semisweet chocolate chips
• 1/2 1/2 1/2 cup heavy cream
• 1 1 1 teaspoon instant coffee granules
• 2 2 2 tablespoons light corn syrup

Preparation

Step 1

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.

Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.

Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before assembling.

TO MAKE THE CUSTARD FILLING:
In a medium pot, whisk together the sugar, cornstarch and salt. While whisking, pour in the milk. Set pot over medium-low heat and heat mixture to just below boiling. Meanwhile, whisk the eggs in a large bowl. Pour the milk slowly into the eggs, whisking constantly, to temper the eggs. Pour the mixture back in the saucepan.

Stir constantly over medium-low heat until the mixture is thick, and is not soupy and loose. Immediately scrape the mixture into a clean bowl. Add vanilla. Let cool slightly, then cover the surface of the pastry cream with plastic wrap. Refrigerate several hours or overnight, until chilled and thickened.

TO MAKE THE CHOCOLATE GLAZE:
Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add instant coffee granules and chocolate. Whisk occasionally, until thickened slightly, about 5 minutes.

ASSEMBLING THE CAKE:
Place one of the cake layers on a serving platter, then spread the pastry cream evenly over top. Place the second cake layer on top and pour the chocolate glaze into the center of the cake layer. Using an offset spatula, gently spread the glaze into an even layer over the top of the cake. Top with a maraschino cherry. Refrigerate until ready to serve.

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