vanilla pastry cream. chocolate ganaache
Sometimes cake is in order. For me that happens more often than for most people. That said, it should be no surprise when I tell you cake is my favorite food. The problem arises when I want it is—what kind?
Sure a classic chocolate is what I usually grab for, but this time around I wanted something different. Something I’ve had before but never actually made myself, well at least not in a cake form.
The order: Boston Cream Pie.
Let me just be straight with you—make this. It’s lovely and rich in vanilla with the pastry cream. Perfect in texture—bodied, but not heavy, light but not airy. Of course I did give it a chocolate ganache vs. a chocolate glaze – for an added chocolate rich.
Along with all that, it’s extremely easy to make and assemble. I would suggest that you make the pastry a day in advance, so you aren’t waiting around for it chill and set before using. For that matter, the cake can easily be made a day ahead and brought to room temperature prior to serving.