Boston Cream Cake

Boston Cream Cake

Makes 1 (10-inch) cake  Ingredients  1 cup (227 grams) unsalted butter, softened  1½ cups (300 grams) granulated sugar  2 large eggs (100 grams), room temperature  3 large egg yolks (56 grams), room temperature  1 tablespoon (13 grams) vanilla extract  2¾ cups (344 grams) all-purpose flour  2 teaspoons (10 grams) baking powder  1 teaspoon (3 grams) kosher salt  1 cup (240 grams) whole buttermilk, room temperature  Vanilla Filling (recipe follows)  Chocolate Ganache (recipe follows)  Directions  In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolks, one at a time, beating well after each addition. Beat in vanilla.  In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon two-thirds of batter (about 3¼ cups [765 grams]) into prepared pan, smoothing top. Spoon Vanilla Filling on top of batter, spreading evenly but ensuring filling does not touch sides of pan. Top with remaining batter, smoothing top.  Bake until a wooden pick inserted near center comes out clean, about 55 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack. Just before serving, top with Chocolate Ganache.  Vanilla Filling  Makes 1¼ cups  Ingredients  4 ounces (115 grams) cream cheese, softened  ½ cup (100 grams) granulated sugar  ¼ cup (57 grams) unsalted butter, softened  1 tablespoon (18 grams) vanilla bean paste  1 teaspoon (4 grams) vanilla extract  2 tablespoons (16 grams) all-purpose flour  ¼ teaspoon kosher salt  Directions  In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, butter, vanilla bean paste, and vanilla extract at medium speed until smooth. Add flour and salt, and beat until combined. Use immediately.  Ganache  Makes 1½ cups  Ingredients  8 ounces (225 grams) 60% cacao bittersweet chocolate, chopped  ¾ cup (180 grams) heavy whipping cream  1 tablespoon (14 grams) unsalted butter, softened  1 teaspoon (4 grams) vanilla extract  Directions  Place chocolate in a large heatproof bowl.  In a small saucepan, bring cream to a boil over medium-low heat. Pour half of hot cream over chocolate; let stand for 30 seconds. Starting in center of bowl, slowly stir with a rubber spatula until fully combined. Add remaining hot cream, and slowly stir to combine. Add butter and vanilla, and stir until fully incorporated. Use immediately.

Makes 1 (10-inch) cake

Ingredients

1 cup (227 grams) unsalted butter, softened

1½ cups (300 grams) granulated sugar

2 large eggs (100 grams), room temperature

3 large egg yolks (56 grams), room temperature

1 tablespoon (13 grams) vanilla extract

2¾ cups (344 grams) all-purpose flour

2 teaspoons (10 grams) baking powder

1 teaspoon (3 grams) kosher salt

1 cup (240 grams) whole buttermilk, room temperature

Vanilla Filling (recipe follows)

Chocolate Ganache (recipe follows)

Directions

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolks, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon two-thirds of batter (about 3¼ cups [765 grams]) into prepared pan, smoothing top. Spoon Vanilla Filling on top of batter, spreading evenly but ensuring filling does not touch sides of pan. Top with remaining batter, smoothing top.

Bake until a wooden pick inserted near center comes out clean, about 55 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack. Just before serving, top with Chocolate Ganache.

Vanilla Filling

Makes 1¼ cups

Ingredients

4 ounces (115 grams) cream cheese, softened

½ cup (100 grams) granulated sugar

¼ cup (57 grams) unsalted butter, softened

1 tablespoon (18 grams) vanilla bean paste

1 teaspoon (4 grams) vanilla extract

2 tablespoons (16 grams) all-purpose flour

¼ teaspoon kosher salt

Directions

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, butter, vanilla bean paste, and vanilla extract at medium speed until smooth. Add flour and salt, and beat until combined. Use immediately.

Ganache

Makes 1½ cups

Ingredients

8 ounces (225 grams) 60% cacao bittersweet chocolate, chopped

¾ cup (180 grams) heavy whipping cream

1 tablespoon (14 grams) unsalted butter, softened

1 teaspoon (4 grams) vanilla extract

Directions

Place chocolate in a large heatproof bowl.

In a small saucepan, bring cream to a boil over medium-low heat. Pour half of hot cream over chocolate; let stand for 30 seconds. Starting in center of bowl, slowly stir with a rubber spatula until fully combined. Add remaining hot cream, and slowly stir to combine. Add butter and vanilla, and stir until fully incorporated. Use immediately.