Homemade Boston Cream Pie -- The Cake We Always Bring to the Stone

Halloween Thursday. Josie went with Rashida and Ayanna. Fine. Dave handed out candy from the couch.

I drove Friday, short. First drive back.

Dave is mostly back to normal by end of week. Back feels "different — better." Surgery was a success.

November 3 Sunday. Twelfth anniversary. Amber came home. She and I and Justin and Gayle drove to Kearney. Same trip. Standing at the stone. Amber said, "Mom. I'm still here." Justin did not speak but touched the stone. Gayle said, "Twelve years. I still miss you." I said, "Darla. I love you." Quick. Cake. Drive home. Justin drove back to UNK Sunday night. Amber stayed.

We always bring cake. That’s the thing nobody planned — it just became the thing we do. Twelve years now, and after standing at the stone and saying what little we can say, we go somewhere quiet and eat cake together, and somehow that makes the drive home possible. This Boston Cream Pie is the one I keep coming back to: layers of soft yellow cake, cool pastry cream in the middle, and that dark chocolate glaze on top. Darla had a sweet tooth. I think she would have liked it.

Homemade Boston Cream Pie

Prep Time: 40 min | Cook Time: 30 min | Total Time: 1 hr 40 min (includes chilling) | Servings: 10

Ingredients

• Cake:
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk, room temperature
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• Pastry Cream Filling:
• 1 1/2 cups whole milk
• 1/3 cup granulated sugar
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• Chocolate Glaze:
• 4 oz semi-sweet chocolate, finely chopped
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup

Instructions

1. Make the pastry cream. Whisk egg yolks, sugar, and cornstarch in a medium bowl until smooth and pale. Heat milk in a small saucepan over medium heat until steaming. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened and just bubbling, about 3–4 minutes. Remove from heat and stir in butter and vanilla. Press plastic wrap directly onto the surface and refrigerate at least 1 hour until fully chilled and set.
2. Prepare the cake pans. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, or line with parchment circles.
3. Mix the batter. Whisk flour, baking powder, and salt in a bowl; set aside. Beat butter and sugar together with a hand or stand mixer on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla. Add the flour mixture in three additions, alternating with the milk, beginning and ending with flour. Mix only until just combined.
4. Bake the cake. Divide batter evenly between the prepared pans. Bake 22–26 minutes, until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
5. Make the chocolate glaze. Heat heavy cream and corn syrup in a small saucepan over medium heat until just simmering. Pour over the chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Let cool 5–10 minutes until slightly thickened but still pourable.
6. Assemble. Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the top, leaving a 1/2-inch border. Set the second layer on top, pressing gently. Pour the chocolate glaze over the top of the cake and let it drip naturally down the sides. Refrigerate 20 minutes to set before slicing.

Nutrition (per serving)

Calories: 420 | Protein: 7g | Fat: 21g | Carbs: 52g | Fiber: 1g | Sodium: 160mg