Why You’ll Love This Recipe
This cake combines multiple indulgent layers, from the soft, moist cake to the velvety pudding and the glossy, rich ganache topping. The warm spice of nutmeg in the cake pairs beautifully with the fragrant vanilla pudding, and the dark chocolate ganache provides a perfect, slightly bitter contrast to the sweetness. It’s a showstopper dessert that will wow your guests, but it’s surprisingly straightforward to make. Whether for a birthday, dinner party, or holiday gathering, this dessert will surely steal the spotlight.
Ingredients
For the Cake:
- 2 cups bleached cake flour
- 2 teaspoons baking powder
- 1 ⅓ cups sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon grated nutmeg
- 1 tablespoon vanilla extract
- ¾ cup egg yolks from about 12 large eggs
- 4 tablespoons unsalted butter, melted
- 1 cup milk
For the Pudding:
- 1 batch Tahitian Vanilla Pudding, prepared and chilled
For the Ganache:
- ⅓ cup heavy cream
- ½ cup dark chocolate, roughly chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Cake:
- Preheat the oven to 350°F and position the rack in the center of the oven. Grease and line two round cake pans with parchment paper.
- Mix the dry ingredients: Sift the cake flour into a bowl, then mix in the baking powder. Set aside.
- Make the cake batter: In a stand mixer, beat together the sugar, salt, nutmeg, vanilla, and egg yolks on medium-high speed until thickened and doubled in volume, about 6 minutes.
- Incorporate the wet ingredients: Reduce the speed to low, then drizzle in the melted butter followed by the milk. Once combined, gently fold in the flour mixture using a spatula until there are no streaks remaining.
- Bake the cake: Divide the batter evenly between the two pans and bake for 25 minutes or until the cakes are golden and a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Assemble the Cake:
- Trim the cake layers: Once cooled, trim the tops of the cake layers to level them.
- Layer the cake: Place one cake layer on a serving plate and spread the prepared and chilled Tahitian vanilla pudding evenly over the top.
- Stack the layers: Place the second cake layer on top, then cover the cake with plastic wrap. Refrigerate for at least 2 hours, or up to 12 hours.
Make the Ganache:
- Heat the cream: In a saucepan, heat the heavy cream over medium heat until it’s just about to boil.
- Make the ganache: Remove the cream from heat and stir in the chopped dark chocolate until smooth. Let the ganache cool until slightly thickened but still pourable.
Finish the Cake:
- Pour the ganache: Pour the ganache over the cake, starting in the center and working your way outward. Use a spoon to spread the ganache evenly and allow it to drip slightly over the edges.
- Set the ganache: Let the ganache set for 30 minutes before slicing and serving.
Servings and Timing
- Servings: 8-10
- Prep time: 20 minutes
- Bake time: 25 minutes
- Chilling time: 2-12 hours
- Total time: 3 hours to 13 hours (depending on chilling time)
Variations
- Fruit Filling: Add fresh fruit such as sliced strawberries, raspberries, or blueberries between the cake layers for a refreshing contrast.
- Flavored Pudding: Use a different pudding flavor, like chocolate or coffee, for a twist on this dessert.
- Nut Topping: Sprinkle chopped toasted nuts such as almonds or hazelnuts over the ganache for added texture and flavor.
Storage/Reheating
This cake is best stored in the refrigerator due to the pudding filling and ganache. Keep it covered with plastic wrap or in an airtight container for up to 3-4 days. The cake can also be frozen for up to 3 months, but the texture of the pudding and ganache may change slightly once thawed.
FAQs
Can I use a different type of flour?
For this recipe, bleached cake flour is recommended for the best texture, but if you don’t have it, you can substitute it with all-purpose flour. The cake may be a bit denser, but still delicious.
How do I make sure the cake layers bake evenly?
Make sure your oven is preheated, and place the cake pans in the center of the oven to ensure even heat distribution. Rotate the pans halfway through baking if needed.
Can I use store-bought pudding instead of homemade Tahitian vanilla pudding?
Yes, you can use store-bought vanilla pudding, but homemade will give you a richer, more flavorful filling.
How can I avoid overmixing the batter?
Fold the flour into the batter gently using a spatula until just combined. Overmixing can lead to a dense cake, so it’s important to be gentle during this step.
Can I make the cake ahead of time?
Yes, you can prepare the cake layers and refrigerate them for up to 12 hours before assembling. The assembled cake should chill in the fridge for at least 2 hours before serving to allow the flavors to meld.
Is it necessary to refrigerate the cake after assembly?
Yes, refrigerating the cake helps it set properly, ensuring the pudding stays firm and the ganache sets smoothly.
Can I use a different type of chocolate for the ganache?
While dark chocolate is recommended for a rich, slightly bitter ganache, you can also use milk chocolate for a sweeter finish.
Can I substitute egg yolks with something else?
Unfortunately, the egg yolks play a key role in creating the rich texture of the cake. Substituting them may affect the outcome, but you can experiment with egg replacements like flax eggs or aquafaba.
Can I make the ganache in advance?
Yes, you can prepare the ganache in advance and store it in the refrigerator. Just let it come to room temperature or heat it gently before pouring it over the cake.
How can I ensure the ganache drips evenly over the cake?
Pour the ganache starting in the center and let it naturally drip over the edges. For a controlled effect, you can spread the ganache with a spoon.
Conclusion
This pudding-filled layer cake with dark chocolate ganache is a dessert that’s both impressive and indulgent. Its combination of soft cake layers, creamy vanilla pudding, and rich chocolate ganache is sure to satisfy any sweet tooth. Whether for a celebration or a treat to enjoy at home, this cake will quickly become a favorite in your dessert repertoire.
Print
Classic Boston Cream Pie
- Total Time: 3-13 hours (depending on chilling time)
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Indulge in this decadent pudding-filled layer cake topped with a rich dark chocolate ganache. With moist cake layers, creamy Tahitian vanilla pudding, and a glossy ganache, this dessert is perfect for any special occasion or as a sweet treat. Its luxurious combination of textures and flavors is sure to impress!
Ingredients
For the Cake:
2 cups bleached cake flour
2 teaspoons baking powder
1 ⅓ cups sugar
¼ teaspoon kosher salt
¼ teaspoon grated nutmeg
1 tablespoon vanilla extract
¾ cup egg yolks from about 12 large eggs
4 tablespoons unsalted butter, melted
1 cup milk
For the Pudding:
1 batch Tahitian Vanilla Pudding, prepared and chilled
For the Ganache:
⅓ cup heavy cream
½ cup dark chocolate, roughly chopped
Instructions
Prepare the Cake:
-
Preheat the oven to 350°F. Grease and line two round cake pans with parchment paper.
-
Mix the dry ingredients: Sift cake flour and baking powder into a bowl, set aside.
-
Make the cake batter: Beat sugar, salt, nutmeg, vanilla, and egg yolks in a stand mixer on medium-high speed until thickened (6 minutes).
-
Incorporate the wet ingredients: Reduce speed to low, add melted butter and milk, then fold in sifted flour mixture until combined.
-
Bake the cake: Divide batter between pans, bake for 25 minutes or until golden and a toothpick comes out clean. Let cool completely.
Assemble the Cake:
-
Trim the cake layers: Trim tops to level the cakes.
-
Layer the cake: Place one layer on a serving plate, spread chilled Tahitian vanilla pudding on top, then add the second layer. Refrigerate for 2-12 hours.
Make the Ganache:
-
Heat the cream: In a saucepan, heat cream over medium heat until near boiling.
-
Make the ganache: Remove from heat, stir in chopped dark chocolate until smooth, and let cool until slightly thickened.
Finish the Cake:
-
Pour the ganache: Pour ganache over the cake, spreading evenly and letting it drip over the edges. Allow it to set for 30 minutes before slicing.
Notes
Add fresh fruit like strawberries or raspberries between the layers for added freshness.
Use a different flavored pudding, like chocolate, for a twist.
Add toasted nuts like almonds for a crunchy topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
