Boston Cream Pie - Mgcc

Here is the Boston cream pie recipe that I made for New Years Eve. The only thing I will do differently next time is frost the cake with chocolate frosting instead of he Ganache ( or at least I will use milk chocolate instead of semi sweet!). But I think Im in love and will make this annually. Its a little labor intensive...but not hard! And totally worth it.

From MGCC

Cake

• 1 1/3 cup flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup buttermilk (if you don't have buttermilk. . add a teaspoon of lemon juice to regular milk and let it sit five minutes)
• 2 egg yolks
• 2 egg whites
• 1/3 cup oil
• 1 teaspoon vanilla

1. Preheat oven to 350 F
2. Put parchment paper at the bottom of a 9 inch spring form pan or regular cake pan.
3. Combine the flour, sugar, baking powder, baking soda and salt in a medium mixing bowl.
4. Add the buttermilk, egg yolks, and oil and vanilla.
5. Beat with an electric mixer until smooth.
6. Beat the egg whites in a separate bowl. 
7. Fold the egg whites into the batter with a spatula until combined.
8. Pour the batter into the prepared pan and bake about 25 minutes or until a toothpick tests clean.
9. Let stand 10 minutes and then cool on a wire rack.

Custard

• 1 1/4 cup milk
• 1 cup whipping cream .. un-whipped  (you can use all milk. .for a lighter version)
• 2 egg yolks
• 1/2 cup sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla

1. Combine the sugar and the cornstarch and salt in a medium saucepan.
2. Add the egg yolks and stir well.
3. Add the milk and the cream and whisk together.
4. Heat over medium heat, stirring often to prevent scorching. .. or cook it in the microwave until boiling. .stirring every minute.
5. Remove from heat and cool for 15 minutes.

Chocolate Ganache

• 1/2 cup whipping cream
• 1/2 cup chocolate chips

1. Heat the cream over medium heat until it begins to bubble ..near boil.
2. Remove from heat and add the chocolate chips and stir until smooth.
3. Allow to cool to room temperature.

Assembling cake

1. Slice the cake in half as shown.
2. Pour a bit of custard over the bottom layer and let sit for awhile to set. . .add more when you can see it won't run over the sides.  .the custard will have to be just slightly warm or even cooler for it not to run over.
3. Put the top layer over the custard.
4. Drizzle over the chocolate ganache and chill until ready to serve.