Boston Creme Pie

From My Regional and World Cuisine Class

Ingredients:

For the Pastry Cream Filling

1 Small Box of Instant Vanilla Pudding Mix

1 1/2 tsp of Vanilla Extract

1 Cup of Milk

3/4 Cup of Half & Half

For the Cake

2 1/4 Cups of Flour

2 tsp of Baking Powder

1 tsp of Baking soda

1 tsp of Salt

1 Stick of Butter, at Room Temp

3 Eggs, at Room Temp

1 1/2 Cups of Sugar

1 tsp of Vanilla Extract

1 1/4 Cups of Buttermilk

For the Chocolate Ganache

8 oz of Semi-Sweet Chocolate, Finely Chopped

3/4 Cup of Heavy Cream

Directions:

Filling

Mix all liquids in a medium sized bowl. Add pudding mix and beat with an electric mixer for 2 minutes. Refrigerate until cake assembly.

Cake

Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract. Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes. Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before assembling.

Ganache 

While the cake cools, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

Assembly

Place one of the cake layers on a serving platter, then spread the pastry cream evenly over top. Place the second cake layer on top and pour the chocolate ganache into the center of the cake layer. Using an offset spatula, gently spread the ganache into an even layer over the top of the cake. Refrigerate until ready to serve.