Look! Up on the screen. It’s a turd. It’s a lamebrain. No! It’s a PKDotD!! HOORAY!
Today’s recipe is short and simple. It’s the cake we gave Lil Blue for his birthday celebration yesterday. His actual birthday isn’t for a couple of days. We decided to try to celebrate it yesterday. HA! The only person that was able to make it was my best friend. It was still fun though. It was a good lesson for him, too. Sometimes, you have to make your own fun.
Anyway, the recipe today is Boston Cream Pie
As you can see, Boston Cream Pies are not pies at all. This is just another LIE forced on us by THE MAN! Don’t believe the hype! WAKE UP, SHEEPLE!! According to the interwebs, it was called a pie because the first ones were made in pie tins because pie tins were more common at the time. Whatever. It’s a goddamn cake. Get over it and lets move on.
Boston Cream Pie is made from a basic yellow cake that is filled with a custard-cream type mixture and covered with a chocolate ganache. I’m going to suggest here that you use cake mix from a box. If you don’t want to you don’t have to, but I usually do. I find homemade cakes to be too dry for me.
Anyway, make the cake following the directions for 2 9″ cake pans. Don’t you dare use pie tins! Bake those bad mamajammas and let them cool. If you need to make them level, use a serrated knife and show those cakes who’s boss. You could even split the 2 layers into 4 if you wanted to. It’d look all fancy and shit.
Filling for Boston Cream Pie:
* 2 cups milk
* 1/2 cup sugar
* 4 large egg yolks
* 2 teaspoons pure vanilla extract
* Pinch of salt
* 3 tablespoons cornstarch
1. In a medium saucepan, combine milk and 1/4 cup sugar over medium heat, and bring to a simmer. Meanwhile, in a medium bowl, whisk egg yolks and remaining sugar until well combined. Whisk in vanilla and salt. Whisk in cornstarch, 1 tablespoon at a time, until fully incorporated. While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture. Strain this mixture into milk remaining in saucepan. Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, 4 to 6 minutes.
2. Transfer to a medium bowl, and cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate until at least 3 hours and up to overnight. You can refrigerate the cake as well. Makes it a little easier to work with.
Chocolate Ganache Icing:
* 1 1/2 cups heavy cream
* 3 cups mini semi sweet chocolate chips
1. Over low heat, scald the heavy cream.
2. Add the mini chocolate chips, and whisk to melt.
3. Let cool at room temperature long enough to spoon or drizzle.
4. Chill to spread. The chocolate ganache will firm up the cooler it becomes.
To scald means to heat the heavy cream til it’s just below its boiling point. You want to keep a close eye on it. Just when the surface starts to get a little ripply and slightly bubbly, that’s when it’s scalded.
Put your first layer of cake on the bottom, cut side up, on whatever you are serving on. Spread as much of the custard top as you can without it oozing out the sides(ha!). Place the other layer of cake on top of that and press down slightly. If you see that the custard is beginning to get soft(double ha!) you can refrigerate it for about an hour to get it to set up again. Spoon the ganache on top of the cake. If you want it to ooze down the sides(it’s enough already) make sure the ganache is on the warm side. If you want a neater appearance, chill the ganache for a bit and spread with a spatula. Let entire cake chill in the fridge for about 1 – 2 hours before serving.
That’s it. I’ll be honest, we bought Lil Blue’s cake. It was 100 degrees here yesterday. I was not about to turn on the oven. But when cooler weather comes, you better believe I’ll be making this. Maybe I’ll do a cupcake version. MMmmm!