Boston "Scream" Pie
You might think it’s too early to make this cake, but I haven’t decided what I’m going to serve on Halloween night so consider this cake my practice run and this blog a journal. This Boston cream pie is little bit different than the normal one. It's a chocolate/pumpkin cake filled with a spiced pastry cream.
I’m going to save the trouble of writing what I did not like about this cake and just say that I recommend using a normal Boston cream pie recipe (i.e. vanilla cake, vanilla pastry cream and chocolate ganache topping) and just renaming it a Boston “Scream” Pie. If you really insist on decorating a Boston cream pie in a Halloween theme, might I suggest you add black food coloring to the chocolate ganache? This cake gets a 3- out of 5.
Boston "Scream" Pie: MarthaStewart.com
Ingredients for cake:
- 1 ¾ cups all-purpose flour
- ⅓ cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon coarse salt
- 1 can (15 ounces) solid-pack pumpkin
- 2 tablespoons vegetable oil
- ⅓ cup heavy cream
- 5 ounces (1 stick plus 2 tablespoons) unsalted butter, softened
- 1 ⅓ cups sugar
- 2 large eggs, room temperature
- ½ teaspoon pure vanilla extract
Ingredients for glaze:
- 8 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon light corn syrup
- Make the cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, line bottom with parchment, and butter parchment. Dust with cocoa powder, and tap out excess.
- Sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk pumpkin, oil, and cream in a medium bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low, and add flour mixture in 3 additions, alternating with pumpkin mixture, starting and ending with flour. Divide batter between pans, and spread evenly.
- Bake until testers inserted into centers of cakes come out clean, 30 to 35 minutes. Let cool in pans on wire racks for 15 minutes. Invert cakes onto wire racks, remove parchment, and let cool.
- Make the glaze: Place chocolate in a food processor. Bring cream and corn syrup to a simmer in a small saucepan, whisking to combine. Pour over chocolate, and process until smooth.
- To assemble the cake: Trim top of 1 cake to create a flat surface. Reserve trimmings for another use. Place cake, cut side up, on a serving plate. Spread chilled pastry cream over cake, leaving a ½-inch border. Top with remaining cake, bottom side up, and press gently to spread pastry cream to edge. Stir chocolate glaze, then ladle over top of cake so some drips down sides. Refrigerate until chilled, at least 1 hour or, preferably, overnight.
Spiced Pastry Cream: MarthaStewart.com
- 3 large egg yolks
- ¼ cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 ¼ cups whole milk
- ¼ teaspoon coarse salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon freshly grated nutmeg
- ¼ teaspoon pure vanilla extract
- ½ ounce (1 tablespoon) unsalted butter
- Whisk yolks and sugar in a small bowl. Mix cornstarch and flour in another small bowl. Bring milk, salt, and spices to a boil in a medium saucepan. Remove saucepan from heat. Whisk cornstarch mixture into yolk mixture, and then immediately whisk 2 tablespoons milk mixture into yolk mixture. Whisk in remaining milk mixture in a slow, steady stream.
- Return mixture to saucepan. Cook over medium heat, whisking constantly, until it begins to thicken and registers 160 degrees on a candy thermometer, 1 to 2 minutes.
Strain mixture through a fine sieve into a heatproof bowl, and whisk in vanilla and butter until smooth. Press a piece of plastic wrap directly on surface, and refrigerate until cold and thick, at least 1 hour (or up to 1 day).
Click here for a 'normal' Boston Cream Pie recipe.