Boston Cream Pie

My mom for some reason got a free magazine in the mail called Cuisine at Home, and it had this recipe in it. Chris fell in love with the picture, so of course he requested me to make it. It turned out really well. It wasn't as good as a cream pie you'd get in Boston, but it's pretty close to it. This one was a little different as it had a chocolate cake layer in between the typical golden cake layers. It also has a vanilla rum filling. It's a process to make, it's nothing that easy, it took about a total of 2 hours till finish. The only thing I changed was the filling part, the recipe calls for vanilla bean, but we couldn't find and when we did you got one cane for 15.99, so I decided that I would just use vanilla extract.


For the Golden Cake:
1 cup cake flour
1 teaspoon baking powder
Pinch of salt
4 eggs at room temperature
3/4 cup of sugar
1/3 cup of milk
1/4 cup of vegetable oil
1 teaspoon of vanilla extract

For the Chocolate Cake:
1/3 cup cake flour
3 tablespoons of unsweetened cocoa powder
1/2 teaspoon of baking powder
1/8 teaspoon of baking soda
Pinch of salt
2 eggs at room temperature
6 tablespoons of sugar
3 tablespoons of hot brewed coffee
2 tablespoons of vegetable oil
1/2 teaspoon of vanilla extract

For the Filling:
2 cups of milk
1 tablespoon of sugar
1 vanilla bean, split and scraped( I used vanilla extract, 1 teaspoon)
3/4 cup of sugar
3 tablespoons of corn starch
Pinch of Salt
4 eggs at room temperature
3 tablespoons of unsalted butter
1 tablespoon light rum, optional

For the Chocolate Glaze:
4 ounces of good quality semisweet chocolate finally chopped( I use baker's secret)
1/3 cup of heavy cream
1 tablespoon of light corn syrup

Directions for Vanilla Rum Filling:
1) Bring milk, 1 tablespoon of sugar and vanilla to a simmer in large heavy saucepan; stir to dissolve sugar. Stir together 3/4 cup of sugar, cornstarch and salt in a small mixing bowl; set aside.
2) Beat the eggs in a large mixing bowl with an electric or stand mixer on medium speed till fluffy and lemon colored, about 3 minutes. Stir in the sugar-corn starch mixture.
3) Whisk 1/2 cup of hot milk mixture into the egg mixture. Add the egg mixture back to the milk in the saucepan and cook over medium heat until thick, about 5 to 8 minutes. Stir constantly to prevent scorching.
4) Lightly boil filling 1 minute to eliminate starch taste from the cornstarch. Off heat, add butter and rum; transfer to a bowl.
5) Cover with plastic wrap, pressing wrap onto surface of filling to prevent a skin from forming.
6) Chill until cakes are baked and completely cooled.

1) Preheat oven to 350 degrees. Cut two rounds of parchment paper to line the bottom of two 9 inch non stick cake pans. Spray bottom(not sides) with nonstick spray, line each pan with parchment.
2) To make the golden cake layer, sift together flour, baking powder, and salt three times; set aside. In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 minutes. Gently fold in sifted flour mixture into eggs in two additions, making sure it gets thoroughly mixed. Pour batter into one of the prepared cake pans.
3) To make the chocolate layer, sift together flour, cocoa powder, baking powder, baking soda, and salt three times; set aside. In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 minutes. Gently fold sifted flour mixture into eggs in two additions. Fold in coffee, oil, and vanilla until thoroughly mixed. Pour batter into other cake pan.
4)Bake golden cake 25 to 30 minutes; bake chocolate cake 15-18 minutes. Cakes are done when a toothpick inserted in centers comes out clean, and take spring back when lightly touched. Cakes will pull away from the sides of the pan as they cool.
5) Transfer cakes to a rack; cook 10 minutes. Run a knife around edges to loosen, then invert cakes onto plates. Remove parchment and invert again onto the rack so the cakes are right side up. Cool completely. Split golden cake into half.
6) Place the bottom half of the golden cake cut side up, on a cake platter. Top with half of the cold filling (about 1 1/4 cups) spreading it evenly to the edges of the cake. Carefully place the chocolate layer on top; spread with remaining filling. Top with second golden layer, cut side down; press lightly to stabilize layers. Chill cake for about 15 to 20 minutes.
7) For the glaze, place finely chopped chocolate in a small bowl. Boil cream and corn syrup, pour over chocolate and whisk until smooth. Pour glaze on top of cake, smoothing it with a spatula.


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