Boston Chocolate Cake Recipe
A Favorite recipe for chocolate boston cake. Perfect for your next party.
¾ cup butter, room temperature
2 cups cake flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
2 cups sugar
2 teaspoon vanilla
1 ½ cups milk
3 cups whole milk
½ cup sugar
pinch of salt
2 teaspoon vanilla extract
¼ cup cornstarch
1 Tablespoon all purpose flour
4 large egg yolks
4 tablespoons butter
½ cup chocolate shavings for garnish.
Preheat oven to 350 degrees F.
Grease and flour 9 inch round cake pan.
In a medium bowl, stir together dry ingredients.
In a separate mixing bowl beat butter and sugar until light and fluffy; about 5 minutes.
Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more.
Spread batter evenly into the prepared pan.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake in pan for 10 minutes. Remove from pan and cool on rack before slicing horizontally with a serrated knife in two.
In a medium saucepan, combine 2 ½ cups of the milk, sugar, salt, and vanilla bean (if using extract instead, add it last). Bring mixture to a boil over medium heat.
Meanwhile, whisk the cornstarch, flour, egg yolks and remaining milk together in a small bowl.
Whisk a small amount of the hot milk mixture to the egg
mixture to temper the eggs, then add a little more (you do this a little at a time so that you do not curdle the egg yolks). After you have added two or three small spoonfuls of the hot mixture, pour the egg mixture into the saucepan with the milk mixture, and bring it back to a boil, stirring constantly.
Boil for thirty seconds. It will thicken a lot.
Remove from heat. Stir in the butter and vanilla.
Put into a bowl and top it with some plastic wrap and refrigerate until cooled.
Place one layer of your sliced cake onto your serving plate.
Spoon the cooled custard filling onto the bottom half of the cake until it is almost at the edge (reserve enough for a thin top layer).
Put the top cake layer on and press down gently until the custard comes to the edge. If it oounce(s) es out, scrape the excess off with a knife.
Spoon the remaining custard over the cake, a little at a time, pushing it to the edges and just over so some of it drips down the sides.
Top with chocolate shavings.