Prepare to embark on a culinary journey that will transform your ordinary dessert experience into an extraordinary adventure! This Louiss Boston Cream Cake is not just another cake - it's a decadent masterpiece that combines the rich, velvety smoothness of chocolate ganache with a perfectly moist yellow cake that will have your guests begging for the recipe. Whether you're a baking novice or a seasoned pastry chef, this show-stopping dessert promises to elevate your sweet tooth to new heights of deliciousness.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 70 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box yellow cake mix
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup chocolate chips
- 1/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or non-stick spray and lightly dusting them with flour to prevent sticking.
- In a large mixing bowl, combine the yellow cake mix, 1 cup of milk, 3 large eggs, and 1 teaspoon of vanilla extract. Use an electric mixer on medium speed to mix the ingredients until smooth and well combined, about 2-3 minutes.
- Divide the cake batter evenly between the two prepared cake pans. Smooth the tops with a spatula if necessary.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once done, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
- After cooling, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the chocolate ganache. In a small saucepan over low heat, combine 1/2 cup of heavy cream and 1 cup of chocolate chips. Stir continuously until the chocolate chips are melted and the mixture is smooth. Remove from heat and let it cool slightly.
- Once the cakes are completely cool, place one cake layer on a serving plate. Pour half of the chocolate ganache over the top of the first layer, allowing it to drip down the sides.
- Carefully place the second cake layer on top of the first. Pour the remaining chocolate ganache over the top of the second layer, letting it cascade down the sides for a beautiful finish.
- For an optional touch, you can whip additional heavy cream with 1/4 cup of granulated sugar until soft peaks form. Use this whipped cream to decorate the top of the cake or serve alongside it.
- Slice the cake into 10 servings and enjoy your delicious Louiss Boston Cream Cake!
Tips
- Room Temperature Matters: Ensure your eggs and milk are at room temperature before mixing. This helps create a smoother, more uniform cake batter.
- Don't Overmix: When combining cake mix ingredients, mix just until everything is incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test to ensure your cake is fully baked. If it comes out clean or with just a few crumbs, your cake is ready.
- Cooling is Crucial: Allow your cakes to cool completely before adding ganache. This prevents the chocolate from melting and sliding off the cake.
- Ganache Technique: Stir the chocolate and cream slowly and consistently to create a smooth ganache. If it's too thick, add a little warm cream; if too thin, let it cool slightly.
- Decorating Hack: For a professional look, use a offset spatula to spread the ganache evenly and create smooth, cascading edges.
- Make Ahead: This cake actually tastes better the next day, as the flavors have time to meld together. Store covered in the refrigerator and bring to room temperature before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
