Boston Cream Cake

Boston Cream Cake!

So, this week my dad was saying how he was craving a good old-fashioned Boston cream doughnut, which made me feel quite inspired by the concept of making something based around that delicious cream. So to the kitchen I went, to whip up my classic Gluten-Free Chocolate Cake and create a topping with the flavors of a Boston cream filling…

 

You’ll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup dark cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1/2 cup Kerrygold Butter, melted

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

½ cup dark chocolate chips

1 cup of hot water

Preheat the oven to 350°F. Prepare two 9” round pans by lightly coating with cooking spray or oil.

In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.

In a separate bowl, whip together the butter, eggs, buttermilk, and vanilla. (Don’t have buttermilk? No problem! Click here for a quick and easy way to make it with ingredients you have on hand.)

Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined. Next, fold in the chocolate chips.

Add hot water to the batter and mix well, until the batter is thin. Then pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

Once the cakes have finished baking allow them to completely cool before frosting!

 

Boston Cream Topping

4 eggs, separated

1 ½ cups of milk

1 cup heavy cream

2/3 cup sugar

4 tbsp non-GMO cornstarch

1/4 tsp salt

1 tbsp vanilla extract

Using an egg separator or your hands, separate the yolks from the egg whites. Place the yolks in a small bowl while placing the egg whites into an airtight container and storing in the fridge to be used in other recipes later (like my mom says, waste not want not).

Whisk the milk and cream into the egg yolks, then set aside until needed. In a large saucepan, place the sugar, cornstarch, and salt. Slowly add the cream and yolk mixture to this, being sure to add the cream mixture in small amounts. Stir well with each addition so you dissolve all the sugar and starch…we don’t want a lumpy cream!

Now, over medium heat, constantly stir the mixture until it comes to a boil and begins to thicken. You’ll know it has reached the right consistency when it thickens to a cream of wheat type of texture. Remove from heat and stir in the vanilla. Next, place a piece of wax paper across the top of the pan, being sure to press the paper down along the top and edges. Place the pan in the fridge to allow to cool for one to two hours.

Once the cream has fully cooled, spread over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining cream.

You can dress up this cake with any garnishes you would like or simply enjoy it as is. My personal choice was to melt one cup of dark chocolate chips, then drizzle them across the top and sides of this decadent Boston Cream Cake!

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Boston Cream Cake

Boston Cream Cake

Ingredients

    Classic Chocolate Cake:
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 3/4 cups gluten-free all-purpose flour
  • 2 tsp xanthan gum
  • 1 cup dark cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1/2 cup Kerrygold Butter, melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • ½ cup dark chocolate chips
  • 1 cup of hot water
    Boston Cream Topping:
  • 4 eggs, separated
  • 1 ½ cups of milk
  • 1 cup heavy cream
  • 2/3 cup sugar
  • 4 tbsp non-GMO cornstarch
  • 1/4 tsp salt
  • 1 tbsp vanilla extract

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two 9” round pans by lightly coating with cooking spray or oil.
  2. In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.
  3. In a separate bowl, whip together the butter, eggs, buttermilk, and vanilla.
  4. Slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.
  5. Fold in the chocolate chips.
  6. Add hot water to the batter and mix well, until the batter is thin.
  7. Pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.
  8. Cool completely before frosting.
    For the Topping:
  1. Using an egg separator or your hands, separate the yolks from the egg whites.
  2. Place the yolks in a small bowl and the egg whites into an airtight container for other recipes.
  3. Whisk the milk and cream into the egg yolks, then set aside until needed.
  4. In a large saucepan, place the sugar, cornstarch, and salt.
  5. Slowly add the cream and yolk mixture to this, being sure to add the cream mixture in small amounts.
  6. Stir well with each addition so the ingredients are dissolved and not lumpy.
  7. Now, over medium heat, constantly stir the mixture until it comes to a boil and begins to thicken. The correct consistency is similar to cream of wheat.
  8. Remove from heat and stir in the vanilla.
  9. Put a piece of wax paper across the top of the pan and put in the fridge to cool for one to two hours.
  10. Spread over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining cream.
  11. Drizzle top with melted chocolate or garnish of choice.
http://delectablydifferentkitchen.com/2016/06/boston-cream-cake/

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