It’s Cake, Not Pie
Boston Cream Pie.
It’s not really a pie. It’s a sponge cake with vanilla pastry cream and a chocolate glaze. No one really knows why it is called a pie and not a cake, but I suppose no one really cares once they are eating it.
I didn’t have any cream on hand, so the glaze did not stay glazey. It turned into more of a stiff ganache once it had cooled and was a hard chocolate topping–kinda like having a layer of chocolate truffle on top of your cake. There are worse things to have!
This was the first time I had tried making a hot milk sponge cake and I have to say that it was super easy and the cake was the moistest, spongiest cake I had ever had. It did have an interesting (rubbery) bottom crust that I think I will cut off next time.
The hot milk sponge cake came from Baked Explorations.
The pastry cream was leftover from the recipe for Galette de Rois.
The chocolate glaze was just 8 ounces of bittersweet chocolate melted with 4 ounces of butter and 2 tablespoons of light corn syrup.
We were all surprised by how much we liked this cake (not pie). I suppose, in a way, it’s just a cake version of a chocolate eclair. What’s not to like about that?