Chocolate on Chocolate Boston Cream Pie

Today I had to make something special for the love of my life as we are celebrating our 11th wedding anniversary. The best 11 years of my life, my best friend, my equal, my love is forever lasting.

Using cocoa powder on the bottom of a greased pan looks so much better on chocolate cakes!

Author: Claudia Lamascolo

Chocolate on Chocolate Boston Cream Pie with Rum Ganache Glaze

1. Chocolate Cake

   
   

   1 cup all purpose flour

   
   

   1/3 cup unsweetened cocoa powder

   
   

   4 tablespoons butter

   
   

   2 tablespoons mayonnaise

   
   

   1 egg

   
   

   1 cup sugar

   
   

   1 cup milk

   
   

   1/2 teaspoon baking soda

   
   

   1 teaspoon pure vanilla

   
   

   
   

   Beat all ingredients on low for 2 minutes. Pour in prepared greased round pans dusted with cocoa powder ( I make two of this recipe).

   
   

   Bake at 350 degree oven fo 30 minutes or until toothpick comes out clean.

   
   

   Prepare filling while baking.

   
   

   
   

   
   

   Chocolate Pudding Filling
   
   
   6 extra-large egg yolks
   
   
   1/2 cup sugar
   
   
   1/4 cup cornstarch
   
   
   3 tablespoons very good cocoa powder
   
   
   Pinch salt
   
   
   2 cups milk
   
   
   1-ounce very good semisweet chocolate, chopped
   
   
   2 tablespoons unsalted butter
   
   
   1 1/2 teaspoons pure vanilla extract
   
   
   2 tablespoons heavy cream
   
   
   Directions
   Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
   
   
   Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream and mix until the chocolate and butter are melted.
   
   
   
   
   Topping: Chocolate Ganache
   
   
   1 cup good grade bitter sweet chocolate run through a food processor
   
   
   1 cup heavy cream
   optional 1 teaspoon rum
   
   
   
   
   Place chocolate in medium glass bowl. in a small pan heat cream bringing to a boil. TIP: Watch closing as you add the chocolate the cream can spill over if not a deep enough bowl. When the cream begins to boil, pour in the chopped chocolate, whisk till smooth. Stir in rum. Cool slightly. Start in center of cake pouring over the top working outward.
   
   
   
   
   Assembly:
    This makes two 9 inch thin  cakes.
   After the cake is cooled but still slightly warm, slice the cake in equal halves. Carefully spoon pudding on the cake, place second layer on top of that. Pour ganache over the the top layer. Garnish with a maraschino cherry. 

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