Boston Cream Cake Roll

Sure! Here’s a delightful recipe for a Boston Cream Cake Roll, combining the flavors of a classic Boston Cream Pie with a fun cake roll format. Enjoy!

Ingredients:

For the Cake:

3 large eggs
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Powdered sugar, for dusting

For the Pastry Cream Filling:

1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Instructions:

Step 1: Make the Cake Roll

Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and spray it lightly with nonstick cooking spray.
In a large mixing bowl, beat the eggs and granulated sugar on medium speed until thick and pale (about 5 minutes). Stir in vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
Once baked, remove from the oven and let it cool for a minute. Dust a clean kitchen towel with powdered sugar, then carefully invert the cake onto the towel. Remove the parchment paper.
Starting from one short end, tightly roll the cake with the towel. Allow it to cool completely while rolled.

Step 2: Prepare the Pastry Cream Filling

In a saucepan, combine the whole milk, heavy cream, and half of the sugar. Bring it just to a simmer over medium heat.
In a separate bowl, whisk the egg yolks with the remaining sugar and cornstarch until smooth. Slowly whisk the hot milk mixture into the egg mixture.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens (about 2-3 minutes).
Stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (placing it directly on the surface), and refrigerate until cooled.

Step 3: Make the Chocolate Ganache

Place the chocolate chips in a small bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Pour the hot cream over the chocolate chips and let sit for 1-2 minutes. Stir until smooth and glossy.

Step 4: Assemble the Cake Roll

Once the cake is cool, carefully unroll it from the towel. Spread the cooled pastry cream evenly over the cake.
Re-roll the cake carefully (without the towel) and place it seam-side down on a serving platter.
Drizzle the chocolate ganache over the top of the cake roll, letting some drip down the sides.
Refrigerate for about 30 minutes to set the ganache.