Boston Cream Layer Cake

• Refrigerated

  • 3 Egg yolks, large

• Baking & Spices

  • 4 tbsp Corn starch
  • 3/4 cup Granulated sugar
  • 2 cup Milk chocolate chips
  • 1/4 tsp Salt
  • 1 tbsp Vanilla, pure

• Bread & Baked Goods

  • 1 Recipe old fashioned butter cake

• Dairy

  • 4 tbsp Butter
  • 2 1/2 cup Half & half
  • 2/3 cup Heavy cream

Found on melissassouthernstylekitchen.com

Description

Ingredients

• For the cake:
• 1 recipe Old Fashioned Butter Cake
• For the custard:
• ¾ cup granulated sugar
• 4 Tbsp corn starch
• ¼ tsp salt
• 3 large egg yolks
• 2½ cup half & half
• 4 Tbsp butter
• 1 Tbsp pure vanilla
• Chocolate Ganache:
• 2 cup milk chocolate chips
• ⅔ cup heavy cream

Directions

• To make the cake: Follow the recipe for the Old Fashioned Butter Cake. This can be done a day or two in advance of assembling your Boston Cream Layer Cake. Wrap cooled layers in plastic wrap and refrigerate.
• To make the custard: In a small bowl, mix together the sugar, cornstarch and salt.
• Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe or freeze.
• Whip the egg yolks together then into the sugar mixture.
• Add the half and half and butter to a heavy bottomed saucepan. Heat over medium-high heat until the butter has melted.
• Whisk the sugar-egg mixture into the hot half and half and bring to a boil. Whisk constantly for 1-2 minutes or until thickened.
• Remove from the heat and add the vanilla.
• Pour into a bowl, and press plastic wrap on top. Chill completely.
• To assemble the cake: Remove the custard from the fridge and use a fork or whisk to mix until creamy and smooth.
• Center one cake round on a serving plate. Top with ½ of the pastry cream.
• Place the second round on top of the pastry cream and repeat.
• Place the final round on top.
• Chill the cake until set.
• To frost: Melt the chocolate chips together with the cream until smooth. Melt in a double boiler, or in the microwave in 20 second increments stopping to stir each time. Cool until slightly warm to the touch and the thickness of a pourable pudding.
• Carefully pour over the cake.
• Store chilled.