Boston Cream Cake
Ingredients:
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the Pastry Cream:
- 2 cups milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions:
Make the Cake:
Preheat oven to 350°F (175°C). Prepare the cake mix according to package instructions. Divide the batter between two greased 9-inch round pans and bake for 25-30 minutes. Let the cakes cool completely.
Prepare the Pastry Cream:
In a saucepan, heat milk over medium heat until it begins to boil. In a bowl, whisk together sugar, cornstarch, and egg yolks. Gradually add the hot milk mixture to the egg mixture, whisking constantly, then return it to the saucepan and cook, stirring, until thickened. Remove from heat and stir in butter and vanilla extract. Let the pastry cream cool completely.
Make the Ganache:
Heat the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the chocolate chips and let sit for a few minutes. Stir until smooth.
Assemble the Cake:
Place one cake layer on a plate. Spread the cooled pastry cream evenly over the top, then place the second cake layer on top. Pour the chocolate ganache over the cake, allowing it to drip down the sides.
Enjoy your Boston Cream Cake!
