Boston Cream Pie

Hey Valentine.
I think you're wicked awesome, you know that?

That's why I made you this kickin' Boston Cream Pie.

Two layers of vanilla spongecake, filled with custard.

Topped with a rockin' chocolate ganache.

Not too sweet. But rich. And velvety.

Like our love. If love could be velvety. And topped with chocolate ganache. And a little messy. Like love.

Like all good things, this 'pie' takes time to get it perfect.

Enjoy this Boston Cream Pie, Valentine.

You rock my heart out.

Boston Cream Pie

for the cake:

1 1/4 cup sugar

3/4 cup unsalted butter

1 tsp vanilla extract

2 eggs

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup milk

Preheat oven to 350 degrees. Butter and flour a 9" round springform pan. Cream the butter, sugar and vanilla with a hand mixer. Beat the eggs in, one at a time. Sift the flour, baking powder and salt in a separate bowl, then add the dry mix to the wet mix with milk. Mix until incorporated- pour the batter into the springform pan and bake for 50-60 minutes, until a toothpick comes out clean. Let the cake cool completely. (Seriously, this cake cannot be warm when you put it together, the custard will just run out the sides. Gross.)

for the custard:

1/3 cup sugar

3 TBSP cornstarch

1/2 cup heavy cream

1 cup milk 

3 eggs 

1/4 tsp salt

1 tsp vanilla extract

3 TBSP unsalted butter

Combine all ingredients in a heavy saucepan over medium high heat. With the whisk attachment on your hand mixer, whisk constantly until custard begins to boil. Whisk another 2 minutes as custard begins to thicken. Remove from heat and whisk in butter to cool. Allow to cool completely (about an hour or so), whisking every so often. Refrigerate custard until ready to assemble cake.

Assemble the cake:

Remove the completely cooled cake from the springform. With a long piece of unflavored, unwaxed dental floss, halve the cake through the center to create two layers. Invert the bottom layer so that the smooth (not crumbly) side will be topped with custard. (It helps with keeping crumbs out of your custard.)

With a spatula, spread out the refrigerated custard over the bottom cake layer. Carefully place the top layer over the custard and top with warm chocolate ganache. (Note: because we have eggs and cream and milk and things that go sour, make sure you refrigerate this cake!)

for the chocolate ganache:

1 bag (12 oz) semi-sweet chocolate chips

1/2 cup heavy cream

In a small saucepan, heat the cream until just boiling. Remove immediately from heat and mix in chocolate chips. Mix thoroughly until the ganache is shiny and smooth. Make sure the ganache is still warm as you smooth it over the top of the cake, or else you will weep tears of regret when your cake rips as you try to rake the hardened ganache over it.