I actually got this recipe several months ago from my friend, Gandhi. He adapted the recipe in some points from Martha Stewart’s, Stephanie Jarowski’s, and John Mitzewich’s Boston Creampie Recipe. So here I adapted this recipe again using my own tradition also converted the unit from cup to gram. It will come handy to you all!
- 160 gr all-purpose flour or 192 gr cake flour
- 200 gr granulated sugar
- 76 gr margarine or butter
- 185 gr milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1 egg
- 100 gr whip cream
- Cold water
- Condensed milk
- 3 teaspoons margarine or butter
- 85 gr “Colatta” Dark Chocolate
- 125 gr powdered suagar
- 3/4 teaspoons vanilla
- Hot water
How To Bake
- Heat the oven to 350°F. Spray just the bottom of cake pan with margarine and flour greasing.
- In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds (i used manual whisker though). Beat on high speed 3 minutes. Pour batter into the pan; spread batter evenly in pan and smooth top of batter.
- Bake about until it well-cooked or use a toothpick inserted in the center comes out clean. I suggest bake until the outskirt of the edge a little bit crispy. It will give crunch taste the time you bite it later. Cool cake in pan until cooling completely (same temperature like room temperature).
- In a saucepan, melt butter and the chocolate over low heat, stirring occasionally. Meanwhile, prepare 1 glass hot water. Remove chocolate mixture from heat. Stir in the powdered sugar and vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
- To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
- Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Add your favourite topping at the top of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
If you dare enough to create your custom cream filling rather using whip cream, here’s the ingredients:
- 2 Eggs
- 370 gr milk
- 67 gr granulated sugar
- 2 tablespoons cornstarch (or maizena powder)
- 1/8 teaspoons salt
- 2 teaspons vanilla
And what about how to cook?
- Crack open 1 egg, seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir with milk; set aside.
- In a saucepan, stir granulated sugar, cornstarch and salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
Good luck! 😉