Ladies and gentlemen, you are looking at the very first Boston cream pie made by yours truly. That’s right, I’ve never made one. In fact, I don’t know that I’ve ever eaten one either. Go on, take a nice long gander at it, don’t be shy. Isn’t it a beautiful thing?
I think it’s a beautiful thing if I do say so myself. Hey, I don’t get credit for how pretty smooth chocolate ganache looks all on its own. I’m just one in the crowd marvelling at it with you.
I am usually a lot more critical of my own photography than my recipes. That’s because I only post recipes after they have been approved by my loyal gang of quality control taste-testers (AKA my family). This recipe has been thoroughly tested and repeated a few times now. It’s a definite keeper.
I just realized that this is the second recipe this week with the word pie in the title that isn’t a traditional pie. Actually, I’ve never understood why they call it Boston cream pie when it is actually a cake. A very, very yummy cake, but a cake just the same. You think it’s too late to try to change the name now that it’s been around for over 150 years. Yeah, I thought so. Oh well.
So the inspiration for this cake came from my need to use some egg yolks. I’ve been in the middle of an egg imbalance because I refuse to be wasteful whenever possible. It’s this hilarious cycle that starts when you decide to make a recipe that uses only egg whites and so you just save the yolks for later.
Okay, then later rolls around and you find a recipe to use those extra yolks. The problem is, you need a few more yolks than you’ve got so you crack a few more eggs and save the whites. Then your back in the same boat, only this time you have to use the whites. Then the cycle repeats.
This all sounds like one of those brain-teaser math problems we used to do in school, doesn’t it?
Well, I’ve been trying all kinds of things to make with either just yolks or just whites and it’s pretty interesting to see how many uses there are for eggs. Do realize how many foods contain eggs? It’s crazy.
This cake happens to use about 8 yolks, plus the 2 whole eggs in the filling. I guess that may seem like a lot from the perspective of someone who doesn’t already have a bunch to use. It’s totally worth it though. Egg white omelets anyone? Hey, or you can make meringue or something with the whites, yum!
I’m not gonna lie. This cake doesn’t cut perfectly but I think that’s part of its charm. Messy usually tastes better.
This is the kind of dessert that could make your entire Valenine’s day.
- 2 1/2 cups sugar
- 1 cup (2 sticks) butter, softened
- 1/2 cup palm oil, lard, or vegetable shortening
- 1/2 cup (about 8) egg yolks
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon baking powder
- 3 cups cake flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 1/2 cups milk
- 3/4 cup sugar
- 2 eggs
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 200g (about 1 cup) semi-sweet dark chocolate
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (180 C) and grease and flour 2 (8 or 9 inch) round cake pans. Beat butter, shortening, and sugar in a mixing bowl until creamed. Add yolks and beat until mixed. Mix in all other ingredients until batter is smooth.
- Pour batter into prepared pans and bake for 35 to 45 minutes until toothpick comes out clean. Remove from oven and cool.
- When cooled, remove from pans and wrap in plastic wrap. Place in fridge to chill for about an hour.
- Heat milk in a medium saucepan over medium heat until very warm but not boiling. While milk is warming whisk eggs and sugar until light and frothy in a medium bowl.
- Slowly pour warm milk into eggs while stirring to temper. Whisk in salt and cornstarch until smooth, then pour into saucepan.
- Return to heat and stir constantly until the first bubble splutters and pops or until thickened. Remove from heat and stir in butter. Pour through a fine mesh strainer into a medium bowl to catch any lumps and allow to cool completely. Add vanilla and place in fridge to chill for at least 1 hour.
- Warm cream in a small sauce pan then stir in chocolate until melted and smooth. Add vanilla and allow to cool a bit while you assemble cake.
- Place one of the cakes on a large plate or serving platter and spread pudding on top. Lay other cake gently on pudding and pour ganache slowly over cake and allow to drip down the sides. Chill for at least 1 hour before serving.