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Boston Cream Pie

This timeless dessert delivers top-quality flavor with the help of Domino® Sugar. This moist vanilla cake pairs perfectly with fresh pastry cream and a lovely chocolate ganache.

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Ingredients

For the cake

  • 2 1/3 cups cake flour

  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 12 tablespoons Unsalted butter, at room temperature
  • 1 1/3 cups Domino® Baker's Sugar™
  • 3 large Eggs, at room temperature
  • 1 1/2 teaspoons Pure vanilla extract
  • 1 cup Buttermilk

For the pastry cream

  • 2 cups Whole milk

  • ½ cup Heavy cream
  • ¼ teaspoon Salt
  • ½ cup Domino® Baker's Sugar™
  • 1/3 cup cornstarch
  • 4 lage Egg yolks
  • 1½ teaspoons Pure vanilla extract
  • 1 tablespoon Unsalted butter, at room temperature

For the glaze

  • 1 ¼ cups Semisweet chocolate chips

  • ¾ cup Heavy cream
  • ½ teaspoon Pure vanilla extract

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Instructions
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Prep Time: 35 minutes / Bake Time: 30 minutes / Yields: one 8-inch cake

Step 1

Prepare the cake. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

Step 2

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, at medium-high speed, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, add vanilla and mix until well incorporated. Scrape the sides of the bowl as needed.

Step 4

Add flour mixture alternating with the buttermilk. Starting and ending the process with the flour mixture.

Step 5

Evenly divide the batter between the prepared pans. Bake for 28-30 minutes or until a cake inserted in the middle of the cake comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes. Remove from the pans and cool to room temperature on a cooling rack.

Step 6

Prepare the pastry cream. In a medium saucepan, mix the milk, heavy cream, and salt. Bring to a simmer. Remove from heat. In a separate bowl, whisk together the sugar, cornstarch and egg yolks until pale yellow. Mix a little of the hot milk mixture with egg yolk mixture, whisk constantly as you pour the hot milk to prevent eggs from turning into scrambled eggs. Add a little more milk mixture and continue mixing. Add all the milk and mix. Return milk and egg mixture into the saucepan and bring to a boil. Stir constantly with a wooden spoon until the mixture thickens. Remove from heat and transfer to a bowl. Allow the cream to rest for 10 minutes. Add vanilla and butter, mix until incorporated. Strain cream into a bowl. Cover the cream with plastic wrap making sure it touches the surface of the cream, so it does not form a skin. Refrigerate until it’s cold.

Step 7

To assemble the cake, place one cake on a serving platter. Spread the pastry cream over the cake, top with the remaining layer.

Step 8

Prepare the glaze. Over a double boiler, combine chocolate and cream and mix until smooth. Remove from heat and add vanilla. Allow the glaze to rest for 10-15 minutes until it thickens a little. Pour the glaze over the cake and serve immediately.

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