Boston Cream Pie

Prep Time: 45 mins | Cook Time: 45 mins | Course: Dessert | Serves: 10

Delicious and tender buttermilk vanilla cake with a thick layer of pastry cream in the middle, and ganache drizzled over the top. Inspired by Michelle at the Brown Eyed Baker https://www.browneyedbaker.com/boston-cream-pie-ii/  

½ cup butter, softened

1 ½ cups sugar

3 eggs, at room temperature

1 Tbsp vanilla

2 ¼ cups flour + 2 tsp for cake pans

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 ¼ cups buttermilk

Pastry Cream:

2 cups ½ n ½ 

¾ cup sugar

¼ tsp salt

¼ cup cornstarch

1 Tbsp flour

4 egg yolks

2 tsp vanilla

2 tsp vanilla bean paste

4 Tbsp butter

Ganache:

2 cups heavy cream

20 oz semi or bittersweet chocolate chips

2 Tbsp honey

Preheat oven to 350°. Butter or spray oil on 2 9-inch pans and dust with a teaspoon of flour per cake pan, set the pans to one side. Cream the butter and sugar in a stand mixer until light and fluffy. Add in the eggs, one at a time, as well as the vanilla while mixing on low. Whisk the flour, baking powder, and salt in a mixing bowl. Spoon over the batter and add the buttermilk, mix until incorporated. Bake for 25 to 30 minutes or until a toothpick tester comes out batter-free. My favorite way to test baked goods is with a insta-thermometer; the minimum temperature should be 200°. Make pastry cream while the cake is baking.

In a saucepan, scald the half-and-half until bubbles form around the edge of the pan. In a bowl or liquid measuring cup, stir the sugar, salt, cornstarch, and flour together. Add the egg yolks, and one ladle full of the hot half-and-half. Whisk well to temper the egg yolks, add another ladle full, while stirring. Slowly stir the mixture into the saucepan and cook until it begins to thicken, stirring. Turn the heat off and stir in the vanilla, vanilla bean paste, and butter. Transfer to a bowl and cover with plastic wrap, refrigerate until cold. Meanwhile, make the ganache.

In a large Pyrex measurer or microwave-safe dish, microwave the heavy cream for two minutes. Stir in the chocolate and honey until smooth.

Place one of the cakes in a springform pan and top with the pastry cream, spreading evenly. Unmold and place the second cake on top of the pastry cream. Place in the refrigerator until cold.

Unmold the cake onto a cake plate or serving platter. Spread the ganache over the top and allow it to drizzle over the edge voluptuously.