Description

A homemade two-layer sponge cake filled with silky vanilla bean custard and topped with a rich chocolate ganache. This elegant dessert is surprisingly approachable, forgiving for home cooks, and tastes better than restaurant versions.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature, separated
1 teaspoon vanilla extract
½ teaspoon salt
4 tablespoons (55g) butter, melted and cooled
½ cup (120ml) whole milk
3 cups (720ml) whole milk
1 vanilla bean pod (or 2 teaspoons vanilla paste)
6 large egg yolks
¾ cup (150g) granulated sugar
¼ cup (30g) cornstarch
2 tablespoons (28g) unsalted butter
1 cup (170g) semi-sweet chocolate chips
½ cup (120ml) heavy cream
1 tablespoon (14g) butter (optional, for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, dust with flour, and line bottoms with parchment paper.
Sift together flour, 1 ½ cups sugar, and salt in a medium bowl.
Whisk egg yolks, vanilla, ½ cup milk, and melted butter in a separate bowl.
Whip egg whites with a pinch of salt until soft peaks form. Gradually add ½ cup sugar and whip until stiff, glossy peaks form.
Gently fold ⅓ of the flour mixture into the egg whites, then fold ⅓ of the egg whites into the flour mixture. Combine remaining mixtures gently until just combined. Fold in the yolk mixture until smooth.
Pour batter evenly into prepared pans. Bake for 20-25 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Heat 3 cups milk with vanilla bean (seeds and pod) in a saucepan until simmering. Remove from heat and steep for 15 minutes. Remove pod.
Whisk egg yolks and ¾ cup sugar until pale. Whisk in cornstarch. Temper by slowly whisking in hot milk. Return to saucepan.
Cook over medium heat, whisking constantly, until thickened and bubbling (2-3 minutes). Remove from heat, stir in 2 tablespoons butter. Cover surface with plastic wrap and chill for at least 2 hours.
Level cooled cake layers. Place one layer on a plate and spread chilled custard evenly over the top. Top with second layer.
Heat heavy cream until simmering. Pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Stir in optional butter. Let cool slightly until pourable.
Pour glaze over the cake, allowing it to drip down the sides. Let set for at least 30 minutes before slicing.

Notes

Ensure eggs are at room temperature for proper whipping. Sift flour for a lighter texture. Temper eggs slowly when making custard to prevent curdling. Cool cakes completely before assembling to prevent custard from melting. Store leftovers in the refrigerator for up to 3 days. Do not freeze the assembled cake.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 32
Sodium: 150
Fat: 20
Saturated Fat: 10
Carbohydrates: 45
Fiber: 1
Protein: 6

Keywords: Boston Cream Pie, sponge cake, vanilla custard, chocolate ganache, homemade dessert, elegant cake, pastry cream