Name: Boston Cream Pie Cake
Yield: Yield: one 8-inch, 4-layer Round Cake
Cuisine: United States
Ingredients: 1½ tablespoons unsalted butter; ¼ cup heavy cream; Pinch salt; 2 tablespoons light rum; 1 tablespoon pure vanilla extract; 1½ teaspoons baking powder; 7 large egg yolks; ¼ cup sugar; 5 ounces good-quality dark chocolate (60 to 72%), coarsely chopped; 2 tablespoons dark unsweetened cocoa powder (like Valrhona); 1¾ cups cake flour; ½ teaspoon pure vanilla extract; 3 tablespoons unsalted butter; 6 tablespoons (¾ stick) unsalted butter, cut into small pieces; 6 ounces good-quality dark chocolate (60 to 72%), finely chopped; ¾ teaspoon salt; 1¼ cups sugar; ¼ teaspoon salt; 4 large eggs; ¼ cup light corn syrup; 1½ teaspoons pure vanilla extract; 3 cups whole milk; ¾ cup whole milk; ¾ cup sugar; ⅓ cup cornstarch

Preparation info

Yield:
one
8 inch , 4-layer Round Cake

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

Amazingly, some desserts—really great American desserts—enter the American consciousness, linger for years, and slowly disappear. For some reason, they never reach icon or classic status. They become unfashionable or, even worse, caricatures of their former selves. This has been the fate of the once-beloved Boston cream pie. It used to be ubiquitous on dessert menus, in diner cases, and even at the odd birthday party. My theories for its disappearance are many, but mainly I blame the inadeq