Chew on This | Boston Cream Pie Birthday Cake

It’s a tradition in our family for the birthday person to choose their favorite celebration dessert. Boston Cream Pie has been Cares choice since she was a 'wee' one.  It’s not a pie at all but a scrumptious cake with a gooey custard filling and a chocolate ganache topping…even as a babe, our kid really knew how to pick a darn good dessert!

To make this delicious treat you'll need flour, sugar, milk, eggs, vanilla, salt, baking powder, shortening, chocolate chips, butter, cream, Birds Custard or vanilla pudding, cooking spray and parchment paper.


First, I make the Bird's Custard or vanilla pudding, if your prefer.  And then I chill it in the fridge until I'm ready to use it.  Just follow the package directions and remember to chill it.
Now, let's start making the cake.  In a large bowl, cream the shortening, sugar, and the vanilla until blended. In another bowl, sift flour, salt, and baking powder.  Add about 1/3rd of this mixture to the sugar mixture.  Mix just to blend.  Now add 1/3rd of the milk and mix it in.  Alternate between the flour and the milk until all have been blended in.

  

In a small bowl, beat the egg whites until peaks begin to form.  

Very gently, fold them into the cake batter and pour the batter into the prepared pans.

I like to line the bottom of my pans with parchment paper and then give the pans a light coating of cooking spray.

Bake at 350℉ for 35-40 minutes or until surface springs back when gently pressed with fingertip.  Cool cake in pans for a few minutes, then remove and finish cooling on a rack.  While cake is cooling, you can make the ganache.

Chocolate is always the best part of the cake for me, and this is what you will need:  butter, heavy cream and chocolate chips. Combine the cream with the butter and chocolate chips in the top of a double boiler.

Place the top of the double boiler over gently simmering water, making sure the water doesn't touch the bottom of the pan. Stir constantly while melting.

As soon as the cake is cool, you can assemble.

Choose a beautiful plate and slip plastic wrap or paper around the edges of the bottom layer of the cake to keep the plate clean while assembling.  Now, pile on the custard.

Gently, put the top layer of the cake over the custard.  If time allows, refrigerate until you're ready for the ganache.    

Pour the ganache over the top of the cake and if it drips over the sides, well, that's a good thing. Remove the plastic that protected the plate and - it's time to get your party on!

Happy Birthday sweet Cares, we all love you.

Mimi

Here is the recipe:

Boston Cream Pie Birthday Cake

4 egg whites (room temperature)

1/2 C shortening

1 1/2 C sugar

2 t vanilla

2  1/4 C flour

3 1/2 t baking powder

1 t salt

1  C milk

12 oz of semisweet chocolate chips

3T butter

1 cup heavy cream (or a few tablespoons more if you want a softer ganache)

Preheat oven to 350℉.  Grease and flour two 8" baking pans.  Use a parchment liner and spray with cooking spray, if desired.

Custard Filling:

Make the Bird's Custard or vanilla pudding according to package directions, and refrigerate until ready to assemble the cake.

Cake:

In a large bowl, mix shortening, sugar, and vanilla until blended.

In another bowl, sift flour, salt, and baking powder.  Add about 1/3rd of the sifted flour

mixture to the sugar mixture.  Mix just until blended.  Add 1/3rd of the milk and blend until combined.  Then alternate between the flour and the milk until all is blended in.

Beat the egg whites until peaks form.  Very gently, fold them into the cake batter.

Pour into prepared pans and bake at 350℉ for 35-40 minutes or until surface springs back when gently pressed with fingertip.

Remove from pans after a few minutes of cooling, then cool completely on a cake rack.

Chocolate Ganache:

1 C whipping cream (add more cream if you want a softer topping)
3 T butter
12 ounces semisweet chocolate chips

Combine ingredients in the top of a double boiler.  Place it over gently simmering water and stir constantly until the chocolate melts.  Make sure the top of the double boiler does not touch the simmering water.  Blend until the chocolate is melted and smooth.  Cool a few minutes before using.

To Assemble Cake:

Place cooled cake layer on serving plate. I place plastic wrap around the bottom  edge of the cake to protect the serving plate from filling and ganache drips.   Spoon on the filling.  Gently, put the top layer of cake over the filling.  If time allows, refrigerate until ready to add the ganache.  

Slowly pour the ganache onto the top of the cake and let alittle drip over the sides.  Serve

immediately, or refrigerate until ready to party.  (Note:  this cake is gooey and creamy...it does not travel well.)


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