6 tablespoons butter, softened
2 tablespoons unbleached all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
4 eggs
2 teaspoons vanilla extract
1 cup milk
3/4 cup light cream
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/2 cup confectioners' sugar
Instructions:
1. To Make The Cakes: Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and 1/4 teaspoon salt together and set aside.
2. In a deep bowl, cream 6 tablespoons of the butter with 3/4 cup sugar until it is light and fluffy. Beat in 2 eggs, one at a time, then beat in 1 teaspoon vanilla extract. Add the flour mixture alternately with 1/2 cup of the milk in 3 additions, beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
3. Bake the batter at 375 degrees F (190 degrees C) for 15 minutes or until the cakes begin to shrink away from the sides of the pans and their centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
4. To Make The Filling: Combine 1/2 cup light cream with 1/4 cup of milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of sugar and a pinch of salt, stirring until dissolved. Remove the pan from heat.
5. In a small bowl, combine 1/4 cup of milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return the mixture to the saucepan, bring it to a boil, and cook over low heat, stirring constantly, until the custard thickens noticeably and is smooth (about 5 minutes). Remove from heat and stir in 1/2 teaspoon vanilla and allow to cool to room temperature.
6. To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring continuously, add 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
4. To Make The Filling: Combine 1/2 cup light cream with 1/4 cup of milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of sugar and a pinch of salt, stirring until dissolved. Remove the pan from heat.
5. In a small bowl, combine 1/4 cup of milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return the mixture to the saucepan, bring it to a boil, and cook over low heat, stirring constantly, until the custard thickens noticeably and is smooth (about 5 minutes). Remove from heat and stir in 1/2 teaspoon vanilla and allow to cool to room temperature.
6. To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring continuously, add 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
7. To Assemble The Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Courtesy of allrecipes.com
Boston Strong! Thanks for sharing this boston creme pie!
ReplyDeleteTHIS LOOKS SOOO GOOD
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