Description
A nostalgic layered sponge cake filled with silky smooth custard and topped with a glossy chocolate ganache, perfect for impressing guests with a homemade bakery-quality dessert.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons (56g) unsalted butter, softened
- 3 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) whole milk, room temperature
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons (28g) unsalted butter
- 1 1/2 teaspoons vanilla extract
- 3/4 cup (180ml) heavy cream
- 6 ounces (170g) semi-sweet chocolate chips
- 1 tablespoon (14g) unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Reduce mixer speed to low and alternately add flour mixture and milk, starting and ending with flour. Mix until just combined; do not overmix.
- Divide batter evenly between pans and smooth tops with a spatula.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and cakes spring back when lightly pressed.
- Cool in pans for 10 minutes, then invert onto cooling racks and let cool completely.
- Heat 2 cups whole milk in a medium saucepan over medium heat until steaming but not boiling.
- In a heatproof bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale.
- Slowly pour about half of the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Pour tempered mixture back into saucepan with remaining milk.
- Cook over medium-low heat, whisking constantly, until custard thickens and comes to a gentle boil, about 3-5 minutes. It should coat the back of a spoon.
- Remove from heat and whisk in 2 tablespoons unsalted butter and 1 1/2 teaspoons vanilla extract.
- Strain custard through a fine mesh sieve into a bowl to remove lumps.
- Cover surface with plastic wrap to prevent skin formation and chill in refrigerator for at least 2 hours or overnight.
- Heat heavy cream in a small saucepan until it simmers.
- Place chocolate chips in a heatproof bowl and pour hot cream over them. Let sit for 2 minutes.
- Stir gently until smooth and glossy.
- Stir in 1 tablespoon unsalted butter until fully incorporated.
- Set ganache aside at room temperature until thickened but still pourable.
- Place one sponge cake layer on serving plate.
- Spread chilled custard evenly over the top using an offset spatula.
- Top with second cake layer and gently press down.
- Pour chocolate ganache over the top, letting it drip down the sides. Spread evenly if needed.
- Refrigerate for at least 30 minutes to let ganache set before serving.
Notes
Temper eggs carefully to avoid scrambling; chill custard to firm up texture; use room temperature ingredients for best cake texture; strain custard for smoothness; allow ganache to cool to pourable consistency before spreading; slice with a sharp serrated knife; make ahead for convenience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 420
- Sugar: 28
- Sodium: 180
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 45
- Protein: 6
Keywords: Boston Cream Pie, custard, chocolate ganache, sponge cake, classic dessert, homemade, layered cake