Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash. Accented here with Black raspberries from the garden(held in the freezer) this is an instant hit barely lasting the evening. Also these 3 components it’s made of are all super versatile elements that can even stand on their own. Chocolate truffles, butter cake and pudding custard.
The cake can be made ahead of time and even frozen for later assembly. The ganash takes about 2 minutes to make as you just melt chocolate with some cream or butter. And the custard is simple hydrate starch add all ingredients and whisk while heating to a boil. Split cake in half. Fill with custard. Top with ganash. Dust with powedered sugar and raspberries if desired and serve!
This cake is extra special since it is raised with yeast instead of baking powder. It works better tastes better and you’re never taste that bitter element that goes hand in hand with chemical cake leavener. You will have to wait for it to rise before you put it in the oven but while your waiting make your custard!
Butter cake –
Mix dry ingredients together in a large mixing bowl using whisk
- 1.5 cups flour
- 1 cups sugar
- ½ tsp instant yeast
- 1/4 tsp salt
Whisk together vanilla extract, yogurt, and eggs. Add melted butter and whisk again.
- 2 eggs
- 1 tsp vanilla extract
- ½ cup butter
- 3/4 cup milk or water
Combine wet into dry mix and fold together with spatula until combined. Cover and Set in a warm location and wait until batter has risen by 50% rom 1qt to 1.5 qts.
Fill 9 inch spring form pan that has been butter and dusted with flour. And allow to rise again for another hour. Then bake at 350 until a toothpick comes out clean.
- 2 cups water(or milk)
- 1/2 cup maple syrup
- ¼ cup sugar
- ¼ tsp salt
- 1/4 cup cornstarch
- ¼ cup tapioca starch
- 3 eggs
Put the cornstarch in the bottom of a medium sized saucepan and add just enough water to hydrate(¼ cup) add the rest of the ingredients all at once and begin to whisk hard adding just enough water to make a thick paste.
Gradually add more water and then until mixture starts to loosen and add the rest whisking well to combine. Turn the heat to high and constantly whisk as the mixture heats. It will begin to steam around 140 degrees and then start to thicken and gelatinize around 170-80 dergees.
Whisk hard as the mass becomes thick and difficult to stir. Continue to stir hard for 1 minute while the starches fully gelatinize.
Remove from heat and put one tsp of the custard on a plate and into the fridge to chill. Once cooled you can check what the room temperature viscosity will be.
If it is not thick enough mix 2 tbs cornstarch and 2 tbs water into a slurry and pour into the custard while whisking. Simmer for another minute and remove from heat and repeat fridge test.
Allow custard to cool and use when room temperature or cooler.
Heat in a small sauce pan just until fully melted stirring the whole time allow to cool for 1-2 hours before frosting cake
- 1/4 cup heavy cream
- 1 cup semi sweet chocolate
- 1 tsp vanilla(optional)