Boston Cream Pie Cake

cakebycourtney.com

Val Morand

subheading: FOR THE CAKE:

1 cup (226 g) unsalted butter room temperature

⅓ cup (72 g) canola oil

2 cups (400 g) granulated sugar

5 whole eggs room temperature

2 eggs yolks room temperature

3 cups (345 g) cake flour

2 teaspoons (8 g) baking powder

1 teaspoon (5.6 g) salt

1 cup (240 g) sour cream room temperature

1 teaspoon (4.2 g) clear vanilla extract

1 teaspoon (4.2 g) butter extract

subheading: For the Custard:

½ cup (100 g) granulated sugar

3 large egg yolks

2 tablespoons (17 g) corn starch sifted

2 cups (480 g) whole milk

1 tsp (4.2 g) vanilla extract

subheading: For the Ganache:

½ cup (116 g) heavy cream

1 cup (150 g) semi sweet or dark chocolate chips

Directions at cakebycourtney.com

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