shauna's boston cream cake

Ingredients

• Servings: 8
• cake:
• 3/4 cup cake flour
• 2 tablespoons cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 egg yolks
• 2/3 cup white sugar
• 3 1/2 tablespoons butter, softened
• 3/4 teaspoon vanilla extract
• 6 tablespoons milk
• custard:
• 1 1/2 cups milk
• 4 egg yolks
• 1/3 cup white sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• frosting:
• 3 tablespoons butter, softened
• 2 (1 ounce) squares semisweet chocolate
• 1 cup confectioners' sugar, sifted
• 3/4 teaspoon vanilla extract
• 2 tablespoons hot water, or as needed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch cake pan.
• mix both amounts of cake flour, baking powder, and salt in a bowl. beat 3 egg yolks in a separate bowl with an electric mixer until thickened and lemon-colored, about 5 minutes.
• beat 2/3 cup white sugar, 3 1/2 tablespoons butter, and 3/4 teaspoon vanilla extract in a bowl with an electric mixer until light and fluffy; beat in egg yolks. beat flour mixture in several additions, alternating with 6 tablespoons milk and ending with flour mixture, into creamed butter-sugar mixture on low until incorporated. pour batter into the prepared cake pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• pour 1 1/2 cups milk into a saucepan; bring to a boil. remove from heat. whisk 4 egg yolks and 1/3 cup white sugar in a bowl until well combined; whisk in all-purpose flour. pour 2 tablespoons of hot milk into egg mixture, whisking constantly. slowly whisk in remaining hot milk. return saucepan to stove and bring almost to a boil, stirring constantly, until thickened. pour custard into a heat-proof bowl; stir in 1 teaspoon vanilla extract. refrigerate until chilled.
• melt 3 tablespoons butter and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. remove from heat; stir in confectioners' sugar and 3/4 teaspoon vanilla extract. add water as needed to create desired consistency.
• cut cake in half horizontally. place bottom cake layer on a serving platter. spread cooled custard bottom half; place top cake over custard layer. spread frosting on top and sides of cake. chill until serving time.