Saturday, 27 August 2011

Weekend Baking: Boston Cream Pie Cake

This is the cake I made for my Dad's birthday this year.

It's the only one in the Baked book without a photo and after I put the thing together, I understood why. 

As you can see, it's a wobbly, retro, ugly, mile-high pile of chocolate/vanilla custard-y goodness : )

Speaking of retro, I just finished blowing through the  five seasons of Mad Men gone by only to find that Season 6 picks back up again in 2012?! Bah! I'm a little in love with the clothes and the lingo and Christina Hendricks : )

On the upside though, Grey's and Glee are starting back up in less than a month, YAY

Quite obviously, this isn't a cake that'll withstand too much jostling - I stuck a mini dowel right in the centre to make sure it didn't slide apart

Aside from that, this recipe comes together really easily : )

Happy Weekend!

Adapted slightly from Baked Explorations

Milk Sponge
1   3/4 cups flour
1   1/2 tsp baking powder
3/4 tsp salt
6 tbsp (94g) unsalted butter
3/4 cup whole milk
4 eggs
1   1/4 cups sugar
1   1/2 tsp vanilla

Preheat your oven to 325°F and line two* 8 inch round pans with parchment paper. Sift together your flour, baking powder and salt and set aside. Over low heat, stir together your butter and milk until it's just melted. Remove from heat and set aside as well.
Beat together your eggs, sugar and vanilla until it's pale and tripled in volume. Sprinkle a third of your dry ingredients over your egg mixture and fold together carefully. Fold in the rest of the flour the same way and then gently incorporate in the warm milk+butter mixture.
Divide your batter evenly between your prepared pans and bake until just done, about 20 to 25 minutes. The cakes may look a little underdone but they will spring back in the centre. Cool completely.

Pastry Cream Filling
7 egg yolks
3/4 cup sugar
1/4 tsp salt
1/3 cup cornstarch
3 cups whole milk
3 tbsp unsalted butter
1 tbsp vanilla
6 oz. finely chopped dark chocolate

Whisk together your egg yolks and cornstarch until smooth. In a medium pot, heat your milk, sugar and salt until it just starts to simmer. Carefully temper your egg yolks with the hot milk mixture, return everything to the pot and cook carefully until thickened, whisking constantly. Remove from heat and mix in vanilla and butter. Strain into a bowl, scoop out  1/3rd into a small bowl, cover with plastic wrap so it touches the surface of your custard and let cool. Add your chocolate to the remaining 2/3rds of custard and stir until smooth. Cover your chocolate pastry cream and set aside until cool as well. Refrigerate both bowls until chilled through completely.

Split each layer of milk sponge evenly in two so you have four layers. Place one layer onto your serving platter, spread on 1/2 the chocolate pastry cream leaving a little space from the edges.  Place another layer of sponge on top and spread your vanilla pastry cream onto it. Make sure to leave a bit of space from the edges of the sponge. Repeat the steps once more with your remaining sponge and chocolate pastry cream. Refrigerate your cake so it has time to set up a little bit and make your glaze in to meantime : ) **

Chocolate Glaze
5 oz. dark chocolate
2 tbsp cocoa powder
1/4 cup sugar
1/4 cup heavy cream
1/4 light corn syrup
1/4 cup water
pinch of salt
1/2 tsp vanilla
1   1/2 tbsp unsalted butter

Carefully heat your chocolate and cocoa over a bain marie until smooth. In a small saucepan, combine your sugar, cream, corn syrup, salt and water and heat gently until the sugar is dissolved. Increase the heat to medium and let your mixture simmer for about 4 minutes. Remove from heat and stir in your butter and vanilla. Let your mixture stand for about 5 minutes so it cools down a bit and them mix in the chocolate until smooth. Allow your glaze to cool and thicken before pouring it over your cake.

*I baked the four layers separately to get them as even as possible and to avoid a big, crumby mess : p
** This cake is best served within 24 hours. Any left overs should be wrapped tightly and kept in the fridge. 

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