Boston cake with pastry cream and chocolate ganache

Boston cake with pastry cream and chocolate ganache

Indulge in the rich flavours of this Boston-style cake, a luxurious dessert that combines a moist, airy sponge cake with a creamy custard and a silky chocolate ganache filling. This cake is an elegant treat, perfect for those who enjoy a classic dessert with a sophisticated twist.


Why you'll love this recipe: This cake offers a delicious combination of textures and flavors. The vanilla-infused sponge cake provides a light and fluffy base, while the cinnamon and lemon-infused pastry cream adds a depth of flavor that is both comforting and indulgent. replaces the word nice with emptypped with a creamy chocolate ganache, each layer perfectly complements the others, for a truly satisfying dessert experience.

Perfect opportunity:This Boston-style cake is perfect for parties, holidays, or any special occasion where you want to impress your guests. It's also perfect for a weekend baking project that makes a show-stopping dessert for family gatherings.

Decorating Tips:For an extra touch of elegance, you can dust the ganache with cocoa powder or decorate it with chocolate shavings or curls. Sprinkle some finely grated lemon zest over the ganache for a citrusy touch that cuts through the richness.

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For the sponge cake:

  • 2 large eggs
  • 220 g sugar
  • 95 ml sunflower oil
  • 150 ml of milk, at room temperature
  • 1 teaspoon vanilla extract
  • 200 g all-purpose flour
  • A pinch of salt
  • 9 g baking powder

For the pastry cream:

  • 300 g milk, infused with a cinnamon stick and lemon zest
  • 3 large egg yolks
  • 60g sugar (70g if you prefer it sweeter)
  • 30 g cornstarch

For the chocolate ganache:

  • 50 ml of thick cream (35% fat)
  • 100 g pure dessert chocolate, chopped
  • A small piece of butter

For the rum syrup:

  • Equal parts sugar, water and rum


1. Prepare the biscuit:

  • Beat the eggs and sugar until they double in volume. Gradually add the oil, then the milk and vanilla. Finally, add the sifted dry ingredients (flour, salt and baking powder) without mixing too much.
  • Pour the batter into a greased loaf tin and bake at 180°C (356°F) for about 40-45 minutes or until cooked. Leave to cool slightly, wrap in cling film and refrigerate overnight to set.

2. Prepare the pastry cream:

  • Beat the egg yolks and sugar until the mixture turns white. Stir in the cornstarch, then slowly add the hot infused milk, stirring constantly. Pass through a sieve and cook over medium heat, stirring constantly, until the mixture thickens. Pour into a bowl, cover with cling film directly on the surface and refrigerate.

3. Prepare the chocolate ganache:

  • Heat the cream in a saucepan until boiling. Remove from the heat, add the chopped chocolate, wait a few minutes, then mix until smooth. Add the butter, stirring until well incorporated. Let it sit a little before spreading it on the cake.

4. Assemble the cake:

  • Cut the cooled sponge into horizontal slices if desired. Brush each layer with rum syrup. Spread the pastry cream evenly over the bottom layer (or layers if divided). replaces the word nice with emptyp with the second layer of sponge if you used one.
  • Pour the ganache over the top of the cake, smoothing it with a spatula.

Enjoy this luxurious Boston-style cake as a decadent treat that is sure to impress at any gathering or as a special gift for yourself and your loved ones. Its rich layers and elegant flavors make it a memorable dessert that is both delicious and satisfying.

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