Confessions of a SAHM: Boston Cream Pie

With this recipe having so many different steps, I'm setting it up a little differently than I normally would. If you have any questions, just email me.

Recipe Courtesy of: Cuisine at home

**Preheat oven to 350 degrees, cut two rounds of parchment to line the bottom of two 9x2 inch cake pans. Spray bottom (not sides) with nonstick spray; line each pan with the parchment.

For the Golden Cake Layer--

Ingredients:
*1 Cup cake flour
*1 tsp baking powder
*Pinch of salt
*4 eggs, room temperature
*3/4 cup sugar
*1/3 cup milk
*1/4 cup vegetable oil
*1 tsp vanilla extract

Directions to make the Golden Cake:
*Sift together flour, baking powder, and salt three times; set aside. In a large bowl, beat eggs and sugar on high speed until ight and fluffy, approx 8 minutes. Gently fold sifted flour mixture into eggs in two additions, making sure it gets thoroughly mixed. Fold in milk, oil, and vanilla until thoroughly mixed. Pour batter into one of the prepared cake pans.

This picture was taken by Jackson, my 4 year-old. Pretty good job if I do say so myself! :)

For the Chocolate Cake Layer:

Ingredients:
*1/3 cup cake flour
*3 Tbsp unsweetened cocoa powder
*1/2 tsp baking powder
*1/8 tsp baking soda
*Pinch of salt
*2 eggs, room temperature
*6 Tbsp sugar
*3 Tbsp hot brewed coffee
*2 Tbsp vegetable oil
*1/2 tsp vanilla extract

Directions for the Chocolate Layer:
*Sift together flour, cocoa powder, baking powder, baking soda, and salt three times. In a large bowl, beat eggs and sugar on high speed until light and fluffy, approx 8 minutes. Gently fold sifted flour mixture into eggs in two additions. Fold in coffee, oil, and vanilla until thoroughly mixed. Pour batter into other cake pan.

Bake golden cake 25-30 minutes; bake chocolate cake 15-18 minutes. Cakes are done when a toothpick inserted in centers comes out clean, and cakes spring back when lightly touched. Cakes will pull away fromt he sides of the pan as they cool.

Transfer cakes to a rack; cool 10 minutes. Run a knife around the edges to loosen, then invert cakes onto plates. Remove parchment and invert again onto th erack so cakes are right side up. Cool completely. Split golden cake.

For the Vanilla-Rum Filling:

Ingredients:
*2 cups milk
*1 Tbsp sugar
*1 vanilla bean, split and scraped
*3/4 cup sugar
*3 Tbsp cornstarch
*Pinch of salt
*4 eggs, room temperature
*3 Tbsp unsalted butter
*1 Tbsp light rum
*1 tsp vanilla extract

Directions:
*Bring milk, 1 Tbsp sugar, and vanilla bean to a simmer in a large heavy saucepan; stir to dissolve sugar. Stir together 3/4 cup sugar, cornstarch, and salt in a small mixing bowl; set aside
*Beat the eggs in a large mixing bowl with an electric mixer on medium speed until light, fluffy, and lemon-colored, about 3 minutes. Stir in the sugar cornstarch mixture.
*Remove vanilla pod from milk
*Whisk 1/2 cup hot milk into the egg mixture. Add the egg mixture back to the milk in the saucempan and cook over medium heat until thick, 5-8 minutes. Stir constantly to prevent scorching.
*Lightly boil filling 1 minute to eliminate starchy taste from the cornstarch. Off heat, add butter, rum and vanilla; transfer to a bowl.
*Cover with plastic wrap, pressing wrap on the surface of filling to prevent a skin from forming. Chill for 2 hours.

Assembly of the Cake:

*Place the bottom half of the golden cake, cut side up, on a cake platter. Top with half the cold filling (about 1 1/4 cups), spreading it evently to the edges of the cake. Carefully place the chocolate layer on top; spread with remaining filling. Top with second golden layer, cut side down; press slightly to stabilize layers. Chill cake for 15-20 minutes.

Ready for assembly!

For the Chocolate Glaze:

Ingredients:

*4 oz. good-quality semisweet chocolate, finely chopped
*1/3 cup heavy cream
*1 Tbsp light corn syrup

Directions:

*Place finely chopped chocolate in a small bowl. Boil cream and corn syrup, pour over chocolate, and whisk until smooth. Pour glaze on top of cake, smoothing it with spatula.