My dad recently celebrated an extra special birthday. Months leading up to the event, my family constantly asked him if he wanted a huge party, a fancy dinner out at a city steakhouse, or elaborate gifts to commemorate the milestone. His responses reflected his indifference to the occasion, and if he had it his way we would have just ordered his favorite pizza and had dinner on my parents’ deck.

He was so humble about his birthday, it became impossible to find a gift that I felt worthy enough to give to my dad and trying to get him to give you suggestions was like pulling teeth. I thought back to when I was a child and a homemade card was so well received, it was filed in the family archives. As an adult, the next best thing is homemade baked goods.

My dad has always had a soft spot for cream-filled pastries, especially cream puffs and éclairs. I did a good bit of research on both of these items and found they were not only time intensive, they fed an army. Boston Cream Pie adopts the same characteristics as chocolate topped, custard-stuffed éclairs and is credible enough to honor my dad on his special birthday.

Boston Cream Pie
Cake

• 2 2/3 cup sifted cake flour
• 2 ¼ teaspoons baking powder
• ½ teaspoons salt
• 1 cup milk
• 1 ½ teaspoons vanilla extract
• 1 cup unsalted butter
• 1 ½ cups sugar
• 4 egg whites
• ½ teaspoon cream of tartar

Preheat oven to 350 degrees and line the bottom of two 9” round baking pans with parchment. Grease and flour the sides. In a medium bowl, whisk together flour, baking powder and salt. Combine milk and vanilla in a measuring cup and set aside. In a separate, large bowl, beat butter until creamy. Gradually add 1 ½ cups of sugar. On high speed, beat in egg yolks one at a time. On low speed, add flour and milk mixtures alternately, beginning and finishing with flour and beating until smooth. In a separate bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add ¼ cup of sugar while beating on high speed, until stiff peaks form. With a rubber spatula, fold 1/3 of the egg white mixture into egg yolk mixture until incorporated. Fold in remaining egg whites until incorporated and evenly distribute batter between the two cake pans. Bake for 30 minutes. Cool on wire rack.

Filling

• 1/3 cup sugar
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 4 egg yolks
• 1 1/3 cup milk
• 1 teaspoon vanilla extract

In a small bowl, beat sugar, flour, cornstarch and egg yolks on high speed until pale yellow and thick, about 2 minutes. Meanwhile, simmer milk and vanilla in a medium saucepan. Once the liquid comes to a simmer, whisk 1/3 of the milk into egg yolk mixture. Once evenly combined, pour back into pot and cook over low to medium heat, whisking constantly to prevent scorching. When the custard becomes thick and bubbles, remove from heat and pour in to a large bowl. Cover with wax paper directly over the surface of the custard and refrigerate.

Icing

• 4 oz. semi-sweet chocolate
• ½ cup heavy cream
• 1 tablespoon butter

Chop chocolate into small pieces and place in a medium heatproof bowl with heavy cream. Create a double boiler by placing bowl over a large simmering pot of water. When chocolate begins to melt, add in butter and whisk until all ingredients are uniform consistency and chocolate is fully melted. Remove from heat and let fully cool, stirring occasionally.

To assemble, trim cooked edges off sides of cake and place on layer on a large plate. Top with custard and evenly spread. Place second layer of cake on top, and spread chocolate icing over top surface area. Chill for about 1 hour, then serve.

The butter heavy cake maintained enough strength to sandwich the custard, and the texture was just slightly less dense than the best pound cake. The pudding-like substance gracing the middle of the layers is the perfect amount of sweetness to complement the deep chocolate taste from the icing. The original recipe calls for traditional vanilla extract but, since we were celebrating a special occasion, I substituted with an equal amount of cognac and the result was a hint of caramel-like flavor in the creamy center. The consistency of the chocolate topping is ultra smooth and spreadable, and it is rich enough that just one iced surface-area is enough.

Plenty of shortcuts could have been taken to result in a slightly similar recipe: boxed yellow cake layers, instant pudding center, or canned chocolate icing. Taking the extra time for homemade birthday cakes is what makes them so special. And while my dad is totally worth the effort it takes to make éclairs or cream puffs, the Boston Cream Pie was even more delicious.

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com.