Boston Cream Pie with a maple twist is a delightful take on a beloved classic. Imagine the creamy goodness of Boston cream pie, now kissed with a hint of maple sweetness. Perfect for a cozy dessert that adds a little seasonal flair!
All-purpose flour forms the backbone of our cake, giving it structure and a tender crumb. Sugar sweetens the batter and caramelizes slightly for a lovely golden color. Unsalted butter, at room temperature, ensures a smooth batter and adds richness. Eggs bind the mixture, lending moisture and stability. Vanilla extract enhances the flavor and aroma, making every bite more inviting.
Whole milk keeps the cake moist and tender, working in harmony with the butter. Baking powder is our leavening agent, helping the cake rise to perfection. For the filling, heavy cream adds a luxurious silkiness, while maple syrup brings a unique sweetness that elevates the classic cream filling. Dark chocolate, chopped, forms the ganache that crowns the cake with an irresistible finish. Cornstarch thickens the maple cream, ensuring it holds between the cake layers. Finally, a pinch of salt balances the sweetness and enriches all the flavors.
This Boston Cream Pie with Maple Twist pairs beautifully with a dollop of freshly whipped cream. For a special occasion, serve it alongside a scoop of vanilla bean ice cream. A sprinkle of toasted pecans can add a nice crunch for extra texture.
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking. In a mixing bowl, cream the butter and sugar until it's light and fluffy. This should take about 3-5 minutes with an electric mixer. Then, beat in the eggs one at a time to ensure they're fully incorporated, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with the milk. Start and end with the flour mixture, and mix until just combined to avoid overworking the batter.
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before proceeding.
While the cake cools, whisk together the cornstarch and maple syrup in a saucepan until smooth. Slowly whisk in the heavy cream and cook over medium heat, stirring constantly. You'll know it's ready when it thickens and starts to boil. Remove it from the heat and allow it to cool.
For the ganache, melt the chopped dark chocolate in a heatproof bowl. You can do this in the microwave in short bursts or over a simmering pot of water. Stir until smooth.
Once the cake is completely cooled, slice it horizontally into two layers. Spread the cooled maple cream evenly over the bottom layer, then gently place the top layer back on. Finally, pour the melted chocolate ganache over the top, using a spatula to spread it to the edges. Let it set before serving.
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