📝 About This Recipe
Born at Boston's Omni Parker House in 1856, this legendary dessert is actually a brilliant masquerade—a tender, buttery sponge cake layered with silky vanilla bean pastry cream and draped in a decadent dark chocolate ganache. It represents the pinnacle of American Victorian-era baking, offering a sophisticated balance of light textures and rich, cocoa-infused indulgence. This recipe honors the original tradition, ensuring every bite is a harmonious blend of cream, cake, and chocolate.
🥗 Ingredients
Vanilla Bean Pastry Cream
- 2 cups Whole milk
- 1/2 cup Granulated sugar
- 6 Egg yolks (large, at room temperature)
- 1/4 cup Cornstarch (sifted)
- 2 tablespoons Unsalted butter (cold, cubed)
- 2 teaspoons Vanilla bean paste (or 1 vanilla bean, scraped)
Hot Milk Sponge Cake
- 1 1/2 cups Cake flour (sifted)
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 3 Large eggs (at room temperature)
- 1 cup Granulated sugar
- 3/4 cup Whole milk
- 6 tablespoons Unsalted butter
Chocolate Ganache Glaze
- 4 ounces Bittersweet chocolate (60% cacao, finely chopped)
- 1/2 cup Heavy cream
- 1 tablespoon Light corn syrup (for a glossy finish)
👨🍳 Instructions
-
1
Prepare the pastry cream first: In a medium saucepan, bring the milk and half of the sugar to a simmer over medium heat. Do not let it boil over.
-
2
In a separate bowl, whisk the egg yolks with the remaining sugar and cornstarch until the mixture is pale and thick. Slowly drizzle 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
-
3
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking vigorously, until the custard thickens and large bubbles pop on the surface (about 2 minutes). Remove from heat.
-
4
Whisk in the cold butter and vanilla bean paste until smooth. Strain through a fine-mesh sieve into a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate until completely cold (at least 2 hours).
-
5
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.
-
6
Sift together the cake flour, baking powder, and salt. Set aside. In a large bowl or stand mixer, beat the 3 eggs for about 5 minutes until very thick and light lemon-colored.
-
7
Gradually add 1 cup of sugar to the eggs, beating until the mixture is airy. Gently fold in the dry ingredients by hand using a spatula until just combined.
-
8
Heat the 3/4 cup milk and 6 tablespoons of butter in a small saucepan until the butter melts and the milk just begins to simmer. Gradually add the hot milk mixture to the batter, stirring until smooth.
-
9
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
-
10
Once the cake is cool, use a long serrated knife to slice the cake horizontally into two even layers.
-
11
Place the bottom cake layer on a serving plate. Whisk the chilled pastry cream to loosen it, then spread it evenly over the bottom layer. Top with the second cake layer, pressing down very gently.
-
12
Prepare the ganache: Place the chopped chocolate in a small bowl. Heat the heavy cream and corn syrup until simmering, then pour over the chocolate. Let sit for 5 minutes, then stir gently until glossy and smooth.
-
13
Pour the warm ganache over the center of the cake, letting it flow naturally toward the edges and slightly drip down the sides. Refrigerate the cake for at least 30 minutes to set the glaze before serving.
💡 Chef's Tips
Use cake flour rather than all-purpose for a tender, fine-crumb sponge that mimics the original 19th-century texture. Always press plastic wrap directly onto the surface of the pastry cream while cooling to prevent a thick 'skin' from forming. Temper your eggs slowly; adding hot milk too fast will scramble the yolks and ruin the silkiness of the cream. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between every single cut. If your ganache is too thin, let it sit for 5-10 minutes at room temperature to thicken before pouring so it doesn't run off the cake entirely.
🍽️ Serving Suggestions
Serve with a side of lightly sweetened whipped cream and a few fresh raspberries for a pop of acidity. Pair with a strong cup of Earl Grey tea or a dark roast coffee to balance the sweetness of the pastry cream. A glass of chilled Moscato d'Asti or a light Sherry makes for an elegant evening dessert pairing. For a modern twist, garnish the top with a few flakes of sea salt to enhance the dark chocolate ganache. Serve slightly chilled, but let it sit at room temperature for 15 minutes before eating to soften the sponge cake.