I really do like making cakes for my loved ones. This particular cake has been in the works for years, because I just couldn’t seem to get it right (for MY tastes). It’s my father-in-law’s fav-o-rite, and he’s always, ALWAYS very gracious – even when the custard turned out lumpy. One year, (I kid you NOT), it looked like a butt. We even stuffed t-paper in the crack, because we thought it was so funny! This year’s cake, however, turned out to be the bomb-diggety! It. Was. Perfect. Now before you get all upset that I cheat because I yellow cake mix, you can use whatever yellow cake recipe/mix you want. It’s cake.
Boston Cream Pie
1 box yellow cake mix (mixed and baked according to directions), leveled, and refrigerated
Custard / Cream Filling
Custard / Cream Filling:
2 cups whole milk
1 teaspoon vanilla extract
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon butter
8 oz. semisweet chocolate
3/4 cup heavy cream
1 tablespoon butter (People LOVE shiny food. There have been studies! This little pat o’ butter make that ganache so gorgeous and GLOSSY.)
Custard / Cream Filling: In a bowl, whisk the egg yolks and granulated sugar until light and fluffy (I used my stand mixer with the whisk attachment, but you can do all this by hand – if you’re crazy). Add the cornstarch and whisk vigorously until no lumps remain. In a medium saucepan, heat the milk and vanilla just to a boil over medium heat. Immediately remove from heat. Whisk in 1/4 cup of the hot milk mixture until incorporated. When that’s mixed and tempered, whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly (do NOT walk away – go potty BEFORE you start all this!), until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Scoop this in a small bowl, and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve (I suggest making it the day before, along with your cake).
Ganache: In a medium saucepan, bring the heavy cream and butter just to a boil. STIR CONSTANTLY, but GENTLY. You do NOT want air bubbles in your ganache. It’s just not… right. Put the chocolate chips in a medium mixing bowl, and pour the boiling cream over it. Let it sit for about 5 minutes. Then take your spoon and GENTLY stir it until it is all smooth and glossy. Let the mixture cool on the counter for about 10 minutes. Don’t stick your clean finger in it just yet. You will burn your little digit. Not that I would know, or anything… You can assemble the cake while you’re waiting.
To assemble the cake, put one leveled, cooled cake on a plate. Plop that cooled custard on top and spread it around with a spoon. It should be nice and thick. If it’s not, you didn’t follow directions, so stop what you’re doing and go make some more. Once that’s done, lay the second cooled, leveled cake on top, but turn that cake upside-down. It makes it nice and even for you. If your cake is lop-sided, the custard will be your friend. Just press down on whatever side is sticking up until it’s level. Pour the ganache slowly on the top. When you have a nice pool, stop, and use a spoon to swirl it around. Add more ganache, until it slightly starts to fall off the sides. You can guide it with your spoon if needed. You most likely won’t need all that ganache for the cake, so by all means, grab some strawberries and dip them in the bowl! Or…. chill your leftover ganache and make truffles. Yummmm….. Oh! Back to the cake: put it in the fridge to cool it down completely.
Eat and enjoy!