Ingredients
For the Boston Cream
- 2 cups half-and-half
- 6 large egg yolks
- ½ cup granulated sugar
- Pinch table salt
- ¼ cup all-purpose flour
- 4 tablespoons cold unsalted butter, cut into four pieces
- 2 teaspoons vanilla extract
For the Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon table salt
- ¾ cup whole milk
- 6 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 ½ cups sugar
For the Chocolate Glaze
- ½ cup heavy cream
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate, chopped fine
Instructions
- Make the Boston Cream: Heat 2 cups of half-and-half in a medium saucepan over medium heat until it begins to simmer. In a medium bowl, whisk together 6 egg yolks, ½ cup sugar, and a pinch of salt until combined. Add ¼ cup flour to the yolk mixture and whisk until smooth without any lumps. Slowly temper the yolks by whisking in ½ cup of the warm half-and-half. Pour the tempered yolk mixture back into the saucepan with the remaining half-and-half. Cook over medium heat, whisking constantly, until slightly thickened, about 1 minute. Reduce heat to medium-low and simmer, whisking constantly, for 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, about 1-2 minutes. Remove from heat and whisk in 4 tablespoons cold butter and 2 teaspoons vanilla until smooth. Strain the pastry cream through a fine mesh strainer into a bowl. Cover the surface with plastic wrap sprayed with nonstick spray and chill for at least 2 hours.
- Make the Yellow Cake: Preheat the oven to 325°F and position the rack in the center. Spray two 9-inch round cake pans with nonstick spray and line the bottoms with parchment paper. In a bowl, whisk together 1 ½ cups flour, 1 ½ teaspoons baking powder, and ¾ teaspoon salt. In a small saucepan, gently heat ¾ cup milk and 6 tablespoons butter over low heat until butter melts, then remove from heat and stir in 2 teaspoons vanilla. In a stand mixer or large bowl with a hand mixer, whisk 3 eggs and 1 ½ cups sugar on high speed for 4-5 minutes until light and airy. Slowly add the hot milk mixture while whisking. Add the flour mixture and mix on low speed just until combined. Divide batter evenly between pans and bake 20-25 minutes or until a toothpick inserted comes out clean and tops are lightly browned. Cool cakes in pans on wire racks; then invert to remove parchment and invert again to cool completely.
- Assemble the Cake: Place one cake layer on a cake plate. Spread the chilled pastry cream evenly over the cake edges. Place the second cake layer on top, bottom side up, and press gently to level. Refrigerate while preparing glaze.
- Make the Chocolate Glaze: Heat ½ cup heavy cream and 2 tablespoons light corn syrup in a small saucepan over medium heat until simmering. Remove from heat and add 4 ounces chopped bittersweet chocolate. Let sit 1 minute, then whisk until smooth and glossy, about 30 seconds. Allow glaze to thicken slightly, whisking every minute for about 5 minutes total.
- Finish the Cake: Pour the glaze onto the center of the cake and use an offset spatula to spread it evenly to the edges, allowing some glaze to drip down the sides. Chill the assembled cake in the refrigerator for at least 3 hours before serving.
Notes
- Tempering the egg yolks is essential to prevent curdling when making the pastry cream.
- Covering the pastry cream with plastic wrap directly on the surface prevents a skin from forming.
- Be gentle when assembling to keep the layers even and prevent cracking.
- Use good quality bittersweet chocolate for the best flavor in the glaze.
- The cake is best chilled for several hours or overnight for full flavor and set texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
