Boston Cream Pie Pound Cake

I realize that I haven’t made a pound cake for a really long time. This time of a year, when holiday baking season starts, I get a lot of questions and comments about my two very popular recipes: Chocolate Pound Cake with Chocolate Ganache and Christmas Cranberry Pound Cake. While answering your comments, as soon as I see these old photos I start craving for a big, fat slice of mouthwatering pound cake.

As a food blogger, I usually don’t have enough space to make the same recipe twice because my fridge is overloaded with leftovers of dessert I made for the purpose of blogging. But sometimes I simply have to make something to satisfy my sweet tooth. After I began to desperately longing a pound cake, this Boston Cream Pie Pound Cake was born.

Ingredients

• For Pasrty Cream:
• 3egg yolks
• 7 tablespoons granulated sugar
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter-softened
• 1 1 /3 cups heavy cream
• For Cake:
• 1 ½ cups sifted all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• ½ cup milk
• 1 teaspoon vanilla extract
• Chocolate Ganache:
• 6 oz. semi sweet baking chocolate-finely chopped
• ¾ cup heavy cream

Instructions

1. To make the pastry cream:
2. Whisk together egg yolks, sugar and salt. Add cornstarch and whisk until the mixture is pale yellow and thick.
3. In a medium saucepan place 1 1/3 cups heavy cream, add egg mixture and stir until combine. Whisking constantly cook over medium heat until it gets thick pudding consistency.
4. Remove from the heat, add butter and vanilla and stir until the butter is melted. Transfer to a bowl, cover with a plastic wrap pressed on the top of the pastry cream so a film does not form. Refrigerate at least 2 hours to set.
5. ........................................

for full instruction please see : omgchocolatedesserts.com

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