Ingredients:

  • 1 ½ cups sifted Cake Flour (or AP flour + 2 Tbsp cornstarch)
  • 1 cup Granulated Sugar (divided)
  • 3 large Eggs, room temperature
  • ½ cup Whole Milk (for cake)
  • ¼ cup Unsalted Butter, melted (4 Tbsp)
  • 1 ½ tsp Baking Powder
  • ½ tsp Salt
  • 1 tsp Vanilla Extract (for cake)
  • 2 cups Whole Milk (for pastry cream)
  • 4 large Egg Yolks
  • ¼ cup Cornstarch (for pastry cream)
  • 1 Tbsp Vanilla Bean Paste or Extract (for cream)
  • 2 Tbsp Unsalted Butter, chilled (for cream)
  • 4 oz High-Quality Dark Chocolate (55-60% cocoa), finely chopped
  • ½ cup Heavy Cream (for glaze)
  • 1 Tbsp Light Corn Syrup (optional)
  • 1 Tbsp Unsalted Butter (for glaze)

Instructions:

  1. STAGE 1: Prepare the Pastry Cream (Crème Pâtissière). Combine 2 cups of milk and half of the sugar in a saucepan and bring just to a simmer over medium heat. Remove from heat.
  2. In a separate bowl, whisk the remaining sugar, egg yolks, and cornstarch until the mixture is pale and smooth.
  3. Temper the mixture: Slowly pour about 1 cup of the hot milk into the yolk mixture while whisking constantly. This prevents the eggs from scrambling.
  4. Pour the tempered mixture back into the saucepan with the remaining milk. Whisk continuously over medium-low heat until the cream thickens significantly and boils gently for 1 minute. Remove from heat.
  5. Whisk in the vanilla and the chilled butter until smooth. Press the cream through a fine-mesh sieve into a shallow dish, cover the surface directly with plastic wrap, and chill in the refrigerator for at least 2 hours, or until completely firm.
  6. STAGE 2: Prepare the Sponge Cake. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. Gently heat the cake milk and melted butter until warm (not hot) and set aside.
  7. In a stand mixer, beat the eggs and sugar on high speed until they are pale, tripled in volume, and fall in a thick ribbon when the whisk is lifted (about 5-8 minutes).
  8. Gently fold the sifted flour, baking powder, and salt into the egg mixture in two additions using a rubber spatula, being careful not to deflate the air.
  9. Gently fold the warm milk/butter/vanilla mixture into the batter just until combined. Do not overmix.
  10. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
  11. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before assembly.
  12. STAGE 3: The Chocolate Glaze and Assembly. Prepare the Glaze (Ganache): Place chopped chocolate and 1 Tbsp butter in a heatproof bowl. Heat the heavy cream and corn syrup until just simmering.
  13. Pour the hot cream over the chocolate/butter mixture. Let sit for 5 minutes, then whisk until completely smooth and glossy. Cool slightly until the glaze is thick enough to coat the back of a spoon (about 15-20 minutes).
  14. Once the cake is completely cool, use a serrated knife to carefully slice the cake horizontally into two even layers.
  15. Place the bottom layer on your serving plate. Spoon the chilled pastry cream onto the layer and spread evenly, leaving a small border around the edge. Top with the second cake layer.
  16. Pour the slightly cooled chocolate glaze over the top centre of the cake, letting it slowly cascade down the sides.
  17. Refrigerate the assembled Boston Cream Cake for at least 30 minutes to set the glaze before slicing and serving.