Its July! Here we’re dealing with an extreme heat wave. The past two weeks it’s been between 28°to 40°, and I can’t handle it. I really hope it will pass soon because of the humidity here it’s hard to breathe and it’s dangerous to the health.
How was your Canada day? Mine was lonely as we had friends that were moving and my parents went to help and I wasn’t able to go. So I was home alone *sigh*Thought the next day we went to a park we had never gone too and it was gorgeous.
So it’s been a while since I have posted a recipe. Trying new recipes is hard and trying to find out the perfect taste and outcome is harder.
For father’s day my mother asked me to bake a cake for my dad, but due to many events that day and occupied otherwise I wasn’t able to do it for father’s day. But I wasn’t able to work on the post til much, much later.
I finally was able to make it and make it special I did. The cake itself wasn’t hard to figure out, it was the cream and the chocolate topping that was difficult to manage as I wanted to use less sugar as possible without ruining the taste. And so I added maple syrup and made it more Canadian 😉
Boston Cream Pie with a Canadian Twist
Ingredients
Cake
- 1/3 cup butter (room temp.)
- 1/2 cup sugar
- 1/2 cup maple syrup
- 2 eggs
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
Filling
- 1 cup cream cheese or Philadelphia cheese product
- 1/4 cup maple syrup
Chocolate Glace/Frosting
- 1/2 cup of shredded/solid chocolate
- 1/4 cup of milk
- 1/2 tablespoon butter
Directions
-
- Heat oven to 176℃ (350℉) and grease a 9-inch round pan or whichever you’d like.
- I actually used to 8-inch pans.
- In a large bowl cream the butter and sugar, add then the eggs maple syrup. In a smaller bowl mix the flour, baking powder, salt.
- Back to the larger bowl add in half the dry ingredients and half of the milk. Mix, add the rest of the dry ingredients and milk. Mix well.
- Pour batter into the greased pan. Bake 30-40 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely.
- Once cooled with a serrated knife cut cake in half horizontally. Carefully set them aside.
- For the frosting, set the butter in a small saucepan/pot on medium heat. Once the butter has started melting add in the chocolate and the milk. Stir constantly, once it starts boiling turn off heat and set aside to cool.
- While the chocolate cools, in a bowl mix the cream cheese and maple syrup, until a creamy spreadable texture but not runny.
- Heat oven to 176℃ (350℉) and grease a 9-inch round pan or whichever you’d like.
-
- Add more cream cheese if needed.
- Take the filling and spread the bottom layer on top. When done that, add the upper layer and set it on top.
- Now that the chocolate mixture has cooled, but not set, spread it over the cake. Allow the glace to run down the sides. Refrigerate for a couple of hours or until the frosting and filling have set. Garnish if desired.
- Now cut, serve and enjoy!
For the dollop, I mixed the leftover chocolate and cream cheese mixture. Cooled it for about 10 minutes then added the dollops/design on top.
I hope you really enjoy this Canadian twist on a classic recipe. The one I did (that I took pictures) I realized that lacked chocolate, so I knew then what to do next. Though it was a mistake it was a tasty mistake. What did you think? Too sweet or not sweet enough? What are your thoughts on the overall blog? To keep up with me on my “off hours” follow me on Instagram.
 |
| If you follow me, you probably saw this picture and more. |
How was your Canada day? Anything special?
Hope to hear from you and hope that you enjoy the recipe.
Hasta la proxima
Loren Camila
Leave a Reply