Boston Cream Pie Cake

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

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

Ingredients

Americas
United States
Dessert
Cake
Vegetarian
Birthday

Ingredients

Method