Here (finally!) is the recipe for my Boston Cream Cake!
The recipes for each of the components are beneath the divide. If you try it, please tell me what you think!
Cʟᴀssɪᴄ Yᴇʟʟᴏᴡ Cᴀᴋᴇ Rᴇᴄɪᴘᴇ
Preheat oven at 350F (175C). Combine the butter, sugar, eggs & vanilla in a large bowl.
¾ cup Butter, softened 170g
1⅔ cup Sugar 330g
2 tsp Vanilla 10g
3 cup Flour 375g
2½ tsp Baking Powder 10.5g
½ tsp Salt 2g
1⅓ cup Milk 320g
Sift together the flour, baking powder & salt.
Alternatively add the milk and the flour mixture to the butter mixture. Start with about ⅓C milk and beat in completely. Then add ⅓C of the flour mixture, stir until fully combined. Add another ⅓C of flour, and third, stirring thoroughly between additions. Then start all over again with ⅓C of milk. Move through these cycles until all ingredients have been combined.
Grease two 9-inch round pans with butter, and dust with flour. Divide batter equally into the pans, spread evenly.
Bake for about 30 min.
Rest on cooling racks for about 10 min before turning out.
Separate the egg yolks from the eggs.
1 cup Milk 240g
1 cup Cream 240g
1 Tbsp Vanilla 20g
6 Egg Yolks
⅔ cup Sugar 130g
¼ cup Cornstarch 38g
1 Tbsp Butter 14g
Heat the milk, cream & vanilla on medium heat and bring to a boil. Stir often to avoid scorching. When mixture begins to boil, remove from heat.
Strain the mixture back into the pan the milk was cooked in. Cook on a medium-high heat, stirring constantly.
Whisk together the egg yolks & sugar until fluffy. Add the cornstarch.
Add in ¼C of the milk mixture. This will slacken the mixture and make adding the rest of the dairy smoother. Add the rest of the milk mixture and whisk until well blended.
When custard has thickened remove from the heat, and add the butter.
Cover with plastic wrap until ready to use. Ensure the plastic wrap sits right on the custard, to help to prevent a skin forming as it cools.
Pour the cream into a small sauce pan. Bring to a simmer on medium-high heat, remove from heat before the cream can boil.
Sᴘʀᴇᴀᴅᴀʙʟᴇ Cʜᴏᴄᴏʟᴀᴛᴇ Gᴀɴᴀᴄʜᴇ
8 oz Baking Chocolate
1 cup Heavy Cream 240ml
While the cream is heating, chop up the chocolate bars. The smaller the pieces, the quicker they will soften and your ganache will be easier to mix together.
Pour chopped chocolate into a heat proof bowl, pour the heated cream over the pieces. Allow to sit 3-5 min so the chocolate can soften.
Gently stir the chocolate and cream until they come together.
For Pɪᴘᴇᴀʙʟᴇ Gᴀɴᴀᴄʜᴇ, follow the instructions above for Sᴘʀᴇᴀᴅᴀʙʟᴇ Gᴀɴᴀᴄʜᴇ, but use only half the amount of cream.
P��ᴘᴇᴀʙʟᴇ Cʜᴏᴄᴏʟᴀᴛᴇ Gᴀɴᴀᴄʜᴇ
8oz Baking Chocolate
½ cup Heavy Cream 120ml
Bloom the gelatin by putting the 2½T of water in a small bowl. Sprinkle the gelatin on the water and mix thoroughly. Allow to sit for at least 5min, or until you need it.
Cʜᴏᴄᴏʟᴀᴛᴇ Mɪʀʀᴏʀ Gʟᴀᴢᴇ
2½ tbsp Water 38g
4 tsp Gelatin powder 12.5g
⅔ cup Water 160g
⅔ cup Cream 160g
1 cup Cocoa powder 125g
1⅛ cup Sugar 225g
Add the water & cocoa to a medium saucepan, stir until mixture is free of lumps. Add a ¼C of cream to the cocoa mixture and stir to slacken, then add the remaining cream. Add the sugar.
On a medium-high heat bring the mixture to a boil. Stir to avoid scorching. When it starts to boil, remove from the heat. Add the gelatin lump. Stir gently until it dissolves.
When the gelatin is fully dissolved, strain the mixture to remove lumps. Shake bowl gently to help remove any air bubbles.
Cover with plastic wrap, pressing down on the glaze to help prevent a skin forming. Cool until the glaze is 85F (36C).
Strain again, this time into a container that is easy to pour from.
Cut each of the cakes in half. Choose one cake-half and cover the top in a layer of Sᴘʀᴇᴀᴅᴀʙʟᴇ Gᴀɴᴀᴄʜᴇ. Pipe a layer of custard over the chocolate and spread smooth with a palate knife.
Cᴏɴsᴛʀᴜᴄᴛɪɴɢ ᴛʜᴇ Cᴀᴋᴇ
Before placing the next cake half on the custard, cover the cut side in a layer of ganache. Place on the custard, and repeat the layers with the remaining sponge.
Use the Pɪᴘᴇᴀʙʟᴇ Gᴀɴᴀᴄʜᴇ to create a crumb coat on the cake. Pipe the ganache over the surface of the cake, then use a palate knife or cake scrapper to smooth down the crumb coat. The smoother the crumb coat, the nicer the mirror glaze will look!
Chill cake in fridge to set the crumb coat before continuing.
Place the cake on a cooling rack over a jelly roll pan, so the extra mirror glaze can fall through. Now pour on the mirror glaze! Spiral the mirror glaze across the top surface of the cake from the inside out.
Carefully transfer the cake from the rack using two large knives: slide a knife under either side, lift slowly & transfer gently.