Let’s start at the very beginning | a very good place to start…
- Jeanine B
- Aug 11, 2018
- 2 min read
I’ve got you singing Do Re Mi now, right? If not, I don’t think I can share this recipe with you...
I LOVE Sound of Music – I might even love it more than I love cake. I might even be a little obsessed. Anyway, this post isn’t dedicated to raindrops on roses and whiskers on kittens, but to Boston cream pie, the very first cake I learned to bake from my very first recipe book, Mastering cakes, fillings & frostings. It’s not actually a pie at all, but a butter cake filled with crème patisserie and iced with dark chocolate ganache.
Over time, I have deviated slightly from the recipe and added a few of my own twists. I prefer to use a hot milk sponge rather than the original butter cake, as it’s lighter. I also love the combination of chocolate and orange, so I infuse the milk for the crème patisserie with the zest of an orange for a citrusy tang.
This cake can be prepared a day in advance and should be kept in the refrigerator until ready to serve.
You will need:
- Hot milk sponge
2 extra large eggs
¾ cup sugar
1 cup flour
7.5ml baking powder
60g butter
95ml milk or water
Pinch of salt
- Crème patisserie
250ml milk
Vanilla pod/essence
3 egg yolks
50g castor sugar
15g flour
15g corn flour
Zest of 1 orange
- Chocolate ganache
250ml cream
250g dark chocolate
Method:
- Hot milk sponge
Preheat oven to 180°C.
Whisk eggs and sugar until ribbon stage.
Heat butter and milk/water until blended. Scald. Add to egg mixture and fold in carefully.
Sieve flour, salt and baking powder into mixture. Fold gently until flour is incorporated.
Line the base of 2x 18cm cake tins. Divide batter equally between tins.
Bake at 180°C for ±20 minutes.
- Crème patisserie
Scald milk and vanilla. Add orange zest and allow to infuse for about 20 minutes. Strain.
Cream egg yolks and sugar together. Gradually add flour and corn flour.
Gradually add to the milk mixture, return to the heat and bring to the boil. Boil for 1 minute while whisking constantly.
Place in a clean bowl and cover surface with clingfilm to prevent a skin forming.
- Chocolate ganache
Heat cream but do not boil. Add chopped chocolate to hot cream. Stand for 2-3 minutes and mix until chocolate is melted.
Let the ganache stand until cool and slightly thickened.
- To assemble
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 ganache into the center of the cake layer. Using an offset spatula, gently spread the ganache in an even layer over the top of the cake. Refrigerate until ready to serve.
Enjoy!
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