Boston Cream Pie Pound Cake – magnificent, smooth and creamy filling with vanilla flavor sandwiched between two cake layers!
Topped with fudgy and rich chocolate ganache, this cake is a win for your tastebuds! You get both vanilla and chocolate in one mouthwatering treat!
Ingredients
For Pasrty Cream:
3 egg yolks
7 tablespoons granulated sugar
¼ teaspoon salt
1 ½ teaspoons vanilla extract
2 tablespoons cornstarch
2 tablespoons unsalted butter-softened
1 1 /3 cups heavy cream
For Cake:
1 ½ cups sifted all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
6 tablespoons unsalted butter
½ cup milk
1 teaspoon vanilla extract
Chocolate Ganache:
6 oz. semi sweet baking chocolate-finely chopped
¾ cup heavy cream
Instructions
To make the pastry cream:
Step 1: Whisk together egg yolks, sugar and salt. Add cornstarch and whisk until the mixture is pale yellow and thick.
Step 2: In a medium saucepan place 1 1/3 cups heavy cream, add egg mixture and stir until combine. Whisking constantly cook over medium heat until it gets thick pudding consistency.
Step 3: Remove from the heat, add butter and vanilla and stir until the butter is melted. Transfer to a bowl, cover with a plastic wrap pressed on the top of the pastry cream so a film does not form. Refrigerate at least 2 hours to set.
To make the cake:
Step 1: Preheat oven to 350 F, butter and flour 9 x 5 x 3 inch loaf pan (8 cup volume pan) or just butter the pan and line the bottom with parchment paper living the paper overhang wider sides so could easier lift the cake.
Step 2: In a small saucepan over a low heat combine milk and butter, bring to a boil, set aside.
Step 3: Whisk together flour, baking powder and salt, set aside.
Step 4: In a separate bowl beat the eggs and sugar on high speed until lightened in color and thick (4-5 mins). Using a rubber spatula, gradually stir in dry ingredients. Stir until combine.
Step 5: Turn your mixer on low speed and pour hot milk into batter. Mix until evenly combine and smooth. Mix in vanilla.
Step 6: Spread the batter in loaf pan, smooth the top and place in preheated oven. After 20 mins rotate the pan and tent the top with aluminum foil if browning too much. Bake until golden and tooth pick inserted in the center comes out clean (35-45 minutes). Baking time might vary depends on your oven and baking dish you use ( I used ceramic dish and my cake was done after 38 mins). Don’t dry the cake too much!
Step 7: Let the cake cool 10 mins in the pan than transfer it to a rack to cool completely. Using a serrated knife split cooled cake horizontally. Place bottom half of the cake onto serving plate, spread pastry cream to within 1/2 inch of edge then gently place top half of cake.
Chocolate ganache:
Step 1: Melt finely chopped chocolate over a double broiler. Remove from heat and add cool heavy cream. Stir until smooth. If the ganache is runny let it cool at room temperature until thicken slightly then spoon half of the ganache on top of the cake and spread to the edges.
Step 2: Spoon remaining ganache and smooth the top with the metal spatula.
Notes
Ensure the pastry cream reaches a thick pudding consistency before removing it from the heat to set properly.
Monitor the cake closely while baking to prevent over-drying. Tent the top with aluminum foil if it starts browning too much.
Allow the cake to cool completely before assembling to prevent the pastry cream from melting.
If the ganache is runny, let it cool at room temperature until it thickens slightly before spreading on the cake.
Use a serrated knife to carefully split the cooled cake horizontally for even layers.
Nutrition Facts
Serving Size: 1 slice |Â Calories: 450
Total Fat: 28g | Saturated Fat: 16g | Cholesterol: 180mg | Sodium: 280mg | Total Carbohydrates: 45g | Dietary Fiber: 2g | Sugars: 29g | Protein: 7g
FQAs
Can I make the pastry cream in advance?
Yes, you can prepare the pastry cream ahead of time and refrigerate it for up to 2 days before using.
Can I use a different pan size for baking the cake?
You can use a different pan size, but adjust the baking time accordingly. A smaller pan may result in a taller cake and require longer baking time.
How should I store the assembled cake?
Store the assembled cake in the refrigerator, covered, for up to 2 days. Bring it to room temperature before serving for the best taste and texture.
Can I use a different type of chocolate for the ganache?
Yes, you can use dark or milk chocolate instead of semi-sweet chocolate for the ganache, depending on your preference for sweetness.
Can I freeze the cake?
While you can freeze the cake without the ganache, it’s best to add the ganache after thawing to maintain its texture and appearance.