Indulge in the rich flavors of this Boston-Style Cake, a luxurious dessert that combines soft, airy sponge with creamy custard and a silky chocolate ganache topping. This cake is an elegant treat, perfect for those who appreciate a classic dessert with a sophisticated twist.
Why You’ll Love This Recipe: This cake offers a delightful combination of textures and flavors. The vanilla-infused sponge provides a light and fluffy base, while the cinnamon and lemon-infused custard cream adds a depth of flavor that is both comforting and indulgent. Topped with a smooth chocolate ganache, each layer complements the others perfectly, making for a truly satisfying dessert experience.
Perfect Occasion: This Boston-Style Cake is ideal for celebrations, holidays, or any special occasion where you want to impress your guests. It’s also perfect for a weekend baking project that results in a show-stopping dessert for family gatherings.
Decoration Tips: For an extra touch of elegance, you can dust the ganache with cocoa powder or decorate with chocolate curls or shavings. Sprinkle some finely grated lemon zest over the ganache for a hint of citrus that cuts through the richness.
Ingredients:
For the Sponge Cake:
- 2 large eggs
- 220g sugar
- 95ml sunflower oil
- 150ml milk, at room temperature
- 1 teaspoon vanilla extract
- 200g all-purpose flour
- A pinch of salt
- 9g baking powder
For the Custard Cream:
- 300g milk, infused with a cinnamon stick and lemon peel
- 3 large egg yolks
- 60g sugar (70g if you prefer it sweeter)
- 30g cornstarch
For the Chocolate Ganache:
- 50ml heavy cream (35% fat)
- 100g pure dessert chocolate, chopped
- A small piece of butter
For the Rum Syrup:
- Equal parts sugar, water, and rum
Instructions:
1. Prepare the Sponge Cake:
- Beat eggs and sugar until they double in volume. Gradually add the oil, then the milk and vanilla. Finally, fold in the sifted dry ingredients (flour, salt, and baking powder) without overmixing.
- Pour the batter into a greased cake mold and bake at 180°C (356°F) for about 40-45 minutes or until done. Allow to cool slightly, wrap in cling film, and refrigerate overnight to set.
2. Make the Custard Cream:
- Whisk egg yolks and sugar until pale. Mix in cornstarch, then slowly add the hot infused milk, mixing continuously. Strain through a sieve and cook over medium heat, stirring constantly, until it thickens. Pour into a bowl, cover with cling film directly on the surface, and chill.
3. Prepare the Chocolate Ganache:
- Heat the cream in a saucepan until just about to boil. Remove from heat, add the chopped chocolate, wait a few minutes, then mix until smooth. Stir in the butter until fully incorporated. Let it sit for a bit before spreading on the cake.
4. Assemble the Cake:
- Slice the chilled sponge horizontally if desired. Brush each layer with rum syrup. Spread the custard cream evenly over the bottom layer (or layers if split). Top with the second sponge layer if used.
- Pour the ganache over the top of the cake, using a spatula to smooth it out.
Enjoy this luxurious Boston-Style Cake as a decadent treat that’s sure to impress at any gathering or as a special treat for yourself and your loved ones. Its rich layers and elegant flavors make it a memorable dessert that’s both delightful and satisfying.
