Boston Cream Pie

Drumroll please...I know this is the one that you have been waiting for, and it is finally here! Boston Cream Pie. Oh so scrumptious and delicious, and beautiful as well. I went above and beyond with this recipe and used agave nectar as well. But you don't have to, if you don't want to. So I will write the original recipe down and then note the changes for using agave nectar.

Ingredients:

"Butter Cake"

1/2 cup brown rice flour

1/2 cup sorghum flour

1/2 potato starch

1/2 cup tapioca starch

2 tablespoons chickpea flour

2 tsp. gluten free egg replacer (I used flax seed meal or you can use 2tsp. mashed banana)

1 tsp. baking powder

1/2 tsp. xanthan/guar gum

1/4 tsp. salt

2 sticks butter, softened

1 cup sugar (3/4 cup agave nectar)

4 eggs, room temp--very important that it's room temp (or 3 eggs if you use agave nectar)

1 tsp. vanilla

4 tsp. milk of choice

Vanilla Pudding:

2 1/2 tablespoons cornstarch

1 1/3 cup light cream or milk of choice, divided (I used whole milk)

1 egg yolk, beaten

1/2 cup sugar (or 3/8 cup agave)

pinch of salt

1 tsp. vanilla

Chocolate Ganache:

1 cup heavy cream or coconut milk (not lite) (I used coconut milk, yummy)

8 ounces dark/bittersweet chocolate chopped

What to do:

"Butter" Cake

Step 1: Preheat oven to 350 degrees. Grease two 8-9" round cake pans. Dust w/ flour (I used 2 tablespoons of my first 5 ingredients to dust.) Set aside.

Step 2: In a separate bowl, cream butter until it's white. Add sugar (or agave) and continue creaming until fluffy (about 5 minutes.) Add eggs to butter, one at a time, beating until smooth.

Step 3: Stir dry ingredients into butter mixture. (If the eggs are cold or not well incorporated, the batter may appear curdled. To rectify this add an additional tablespoon of the flour blend.) Add vanilla and milk.

Step 4: Pour batter into pans. Bake on middle rack 15-20 minutes (toothpick coming out clean indicates that it's done). Let sit 5 minutes in pans before removing. Allow to cool completely on rack. To assemble, spread vanilla pudding on one cake layer (all the way to the edges...I didn't quite get this right). Gently place 2nd layer on top. Brush off any crumbs and top with chocolate ganache.

Step 5: Enjoy!

Vanilla Pudding:

Step 1: Dissolve cornstarch in 1/3 cup cream. Whisk in egg yolk. Set aside.

Step 2: In saucepan, mix together sugar (or agave), salt, and remaining 1 cup cream. Bring to a boil.

Step 3: Slowly whisk 1/4 cup hot mixture into yolk mixture. Then slowly whisk back into pan. Over medium heat, stir until thickened. Remove from heat, add vanilla.

Step 4: Strain pudding into a clean bowl (I didn't strain, because I'm lazy...but you can!) and cool slightly. Cover pudding. Refrigerate until ready to use.

Chocolate Ganache:

Step 1: Bring cream to a boil.

Step 2: Pour hot cream over chopped chocolate and whisk until smooth.

Step 3: Set mixture aside until it begins to thicken. (let it cool a little while, mine was too runny when I put it on my cake, but later it thickened nicely)