Finally baking after so long! I made this cake for my parent’s anniversary, and they loved it! ‘Boston cream pie’ is a bit of a misnomer as this dessert is not a pie, but is instead a cake. This is a gluten free and eggless take on a classic dessert, and tastes almost as good, having tasted this and the original a few months back. The custard here is homemade (for the most part), but feel free to use instant vanilla pudding if you like.
Vanilla cake recipe adapted from: http://www.joyofbaking.com/VanillaCake.html
1-1/2 cup gluten free all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup + 2 tablespoons granulated white sugar
Egg replacer equivalent of 2 eggs
1 teaspoon vanilla extract
3/4 cup milk, at room temperature (microwave for 30s if your milk is straight from the fridge)
1-1/2 cup milk
1-1/2 tablespoons custard powder
2 tablespoons granulated sugar
1 cup chocolate chips
1/4 cup heavy cream
For the vanilla cake:
Preheat the oven to 180C. Grease and line a square 9″ pan with parchment paper (you could use a round pan also). In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the butter until its soft and creamy. Add the sugar, and beat until light and fluffy. Gradually add the egg replacer and the vanilla extract, and beat until well combined.
Add half of the dry flour mixture into the large mixing bowl, and beat until just combined. Add the milk, and mix further. Then, add the remaining flour mixture, and fold by hand using a wooden spoon (to prevent overmixing).
Pour the batter into the prepared cake pan. Bake for 20 minutes, or until the top is golden brown and an inserted toothpick comes out clean with just a few crumbs attached. Let the cake cool.
For the vanilla custard:
In a medium saucepan, whisk the custard powder and the sugar together. Add half cup of the milk and whisk well, to form a thick paste with no lumps.
Add the rest of the milk gradually, whisking well to prevent any lumps from forming. Place on medium-high heat and whisk until it starts boiling around the edges (it wouldn’t have thickened considerably by this time). Then take off the heat, and let it cool before assembly.
For the chocolate ganache:
Heat the cream in a small saucepan, on medium-high heat, until it starts boiling about the edges.
Place the chocolate chips in a bowl, and pour the heated cream over the chocolate chips. Wait for 2 minutes, and then stir until thick and glossy.
Make sure all of the components have cooled before assembly.
Cut the cake horizontally in half, to get two thin layers. Place the bottom half on a cake stand, and spread a thick layer of custard over it. Top with the second cake layer. Then, spread an even layer of the chocolate ganache on the cake.
Let the cake sit in the fridge for an hour, and then enjoy!