Boston Cream Pie was always a favorite in my family when I was growing up, especially for my dad's or my birthday in the summer. I've never been able to figure out why this is called a pie and not a cake, or even a torte for that matter! Whatever you call it, I think it is delicous comfort food...yellow cake filled with vanilla custard, enrobed in bittersweet chocolate ganache. YUM!
2 boxes Betty Crocker yellow cake mix
1 1/3 cups water
2 sticks butter, softened
1 Tbsp + 1 tsp gluten free vanilla extract
1 recipe gluten free pastry cream, chilled
1 recipe chocolate ganache icing
- Preheat oven to 350F for shiny metal pan, or 325F for dark or nonstick pan. Grease only the bottoms of two 8" - 9" round cake pans, place a parchment round on the bottom of each pan, and then grease the bottoms again. This will ensure the cakes release cleanly from the pans.
- Beat cake mix, water, butter, vanilla and eggs in a large bowl or electric mixer for 30 seconds on low speed. Increase speed to medium and beat for another 2 minutes, scraping bowl occasionally as needed. Divide batter evenly between the two cake pans.
- Bake cakes 41-46 minutes or until a cake tester inserted in center comes out clean. Cool for a couple of minutes in the pan, then run a knife around the perimeter. Invert cakes onto wire rack and allow to cool completely.
- Now you will assemble the layers. Assuming your cakes dome up in the center like mine do, you will want to even this out on at least one of the cake layers. Using a long serrated knife, cut off the dome and set aside for another use (or snacking!). Spread the chilled pastry cream on the trimmed layer, spreading evenly. Invert the second cake layer on top of this.
- Pour ganache over the top of the assembled cake, allowing it to drip down the sides as it wants to. Chill and serve!
© Susanne Leighton Johnson 2014