Boston Cream Pi
The best (and tastiest!) way to celebrate Pi Day is to bake a pie. This year I settled on a Boston cream pie. As is often the case with my cooking adventures, I had never made one before, and I wasn't going to use a recipe. I think it makes things more fun that way. Actually, I kept things pretty simple. Here are my ingredients:
Yellow cake mix (I used this, but any kind will do)
1 box vanilla pudding, prepared
1 cup heavy whipping cream
1 8oz bag chocolate chips
I prepared and baked the cake mix as directed, using 8" round cake tins. When they came out of the oven I let them cool and then sliced the rounded tops off so I was left with two flat disks of cake.
While the cake was cooling I started on the pudding. I used french vanilla, but the color was exactly the same as the cake, so next time I will use plain vanilla. Again, I made this according to the instructions on the box, but NOT the pudding instructions. I used the pie instructions so it would be a little thicker.
When the pudding was set and the cake was cooled and sliced I started my assembly. I stacked my cakes so that the top (sliced) side faced down. I did this mostly so the top of the cake would be as smooth as possible so the ganache would look pretty. I only used about half of the pudding here, but don't worry, I found a home for it later.
Next up was the ganache, the only part I was truly worried about. Ganache is just a fancy chocolate frosting made with cream and chocolate. I filled a saucepan with water, stuck it on the stove on high, and put a glass bowl on top. Voila, makeshift double-boiler. The cream went into the bowl, and I stirred it every 20-30 seconds or so until it was really hot. I used my pinkie to test the temp and figured it was good when it was rather hot to the touch. It wasn't boiling yet, though. At this point I took the bowl off of the double-boiler and poured my chocolate chips into the bowl. I let it sit by itself for a few minutes to give the chocolate a chance to heat up a little, and then I started whisking it to finish the melting. When I was done the ganache was thicker than chocolate syrup, but runnier than a traditional frosting would be. Then I put the ganache on the cake. I covered just the top and let it drip down the sides. I think it gives a nice effect.
Since it was Pi Day I cut out a paper template and sifted some powdered sugar on top in the shape of the pi symbol.
And remember the leftover pudding? Well there was leftover ganache, too. I mixed half of the ganache with the pudding to make some awesomely tasty chocolate pudding, and I used the rest for some hot chocolate.
For the nutrition info and to see how to make some healthy substitutions for this recipe check out my note on Facebook here.