Boston Cream Pie. I’ve made this many times from several different recipes but I find this one to be the best. It’s from the Food Network magazine so you know it’s got to be good!
For the Cake:
- 1-1/4 cups flour (high quality gluten free blend)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 4 large eggs, at room temperature
- 1 cup sugar
- 1/2 cup whole milk (for dairy freeI use almond milk, works fine)
- 1/3 cup vegetable oil
- 1-1/2 tsp. vanilla
For the Pudding:
- 1-1/2 cups whole milk (for dairy-free I use almond milk but you need to double the cornstarch so it thickens)
- 2 tsp. vanilla
- 2 large egg plus 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- pinch of salt
For the Glaze:
- 4 oz. semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tsp. vanilla extract
- pinch of salt
- Note: For this part to be dairy-free, I use baker’s chocolate, about 1 cup of sifted powdered sugar and just enough vegetable oil for consistency)
For cake, preheat oven to 350 and prepare a 9-inch round cake pan. Sift flour, baking powder and salt in a bowl. Beat the eggs and sugar in a stand mixer fitted with a whisk attachment on high speed until pale and tripled in volume, about 15 minutes (seriously). Gently fold in flour mixture. Add milk, vegetable oil and vanilla and beat until combined. Pour batter into pan and bake for 25 to 30 minutes. Cool 10 minutes on a wire rack, invert and cool completely.
Meanwhile make the pudding by heating milk, and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until fluffy. Add cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of hot mixture into the egg mixture, then gradually whisk in remaining. Pour mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10-15 minutes. Strain through a fine-mesh sieve, using a spatula to push through. Cool slightly, and refrigerate at least 2 hours.
Cut cake into two halves using a long serrated knife. place bottom half of the cake cut-side up on a platter. Top with the pudding and spreading it to about 1/4 inch from the edge. Carefully place other half cut-side down on top. For the glaze, heat the chocolate, cream, vanilla and salt in a saucepan, over medium-low heat, stirring until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake. Smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving.