26
Recipes
Boston Cream Pie Serves: 6-8
Cake Ingredients:
1 cup (2 sticks) unsalted butter
1¾ cups sugar
4 large eggs plus 2 large egg yolks
1 tablespoon pure vanilla extract
3 cups cake our
1 tablespoon baking powder
½ teaspoon ne salt
1½ cups buttermilk, divided
Non-stick cooking spray
Pastry cream (to frost). See page 37.
Ganache Ingredients:
8 ounces dark chocolate
½ cup heavy cream
2 tablespoons whole butter
Directions:
1. Bring all cold ingredients up to room temperature.
2. In a large bowl of an electric mixer, beat butter and sugar on high for 6
minutes, or until light and uffy.
3. Beat in 4 eggs plus 2 yolks, one at a time, until combined.
4. Add vanilla to egg mixture; set aside.
5. In another large bowl, whisk together cake our, baking powder, and salt.
6. With mixer on low, add ⅓ of the our mixture to butter mixture to combine.
7. Beat in ¾ cup buttermilk, then another ⅓ of the our mixture followed
by remaining ¾ cup buttermilk and nal the remaining our mixture until just
combined. Scrape down bowl as needed.
8. Spray baking pan with non-stick cooking spray.
9. Pour batter into pan and place pan in rice cooker.
10. Close lid, press “menu” and set to #8 (bake).
11. While cake bakes, add prepare ganache by adding chocolate and heavy
cream to medium saucepan.
12. Heat chocolate mixture on low heat, stirring constantly.
13. Once chocolate is melted, stir in butter until combined; set aside.
14. Once done, remove cake from pot and allow to cool.
15. Once cool, cut cake in half horizontally.
16. Place bottom layer on a serving platter and top with pastry cream.
17. Place top layer of cake on top of pastry cream and frost with prepared
chocolate ganache.
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