Ingredients
WHITE CAKE
- 1 3/4 Cups cake flour
- 1 Cup sugar
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/2 Cup unsalted butter
- 1 Large egg
- 2 Large egg yolks
- 1 Cup buttermilk
- 2 Teaspoons vanilla extract
- 1 Container Yoplait Boston Cream Pie Yogurt
- 2 Large egg yolks
- 1/4 Cup sugar
- 2 Cups milk
- 1/4 Cup cornstarch
- 2 Teaspoons vanilla extract
- 1 Cup semi-sweet chocolate chips
- 1/4 Cup unsalted butter
- 2 Tablespoons milk
- 1 Teaspoon vanilla extract
Instructions
- To make the cake, preheat oven to 350 degrees Fahrenheit. In a mixing bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
- Using the paddle attachment of a stand mixer or a hand mixer, blend in unsalted butter until it’s well-mixed into the dry ingredients. It should resemble a coarse sand.
- In a separate bowl, stir together eggs, buttermilk, and vanilla.
- Add wet to dry ingredients and mix until just combined. Try not to over-mix.
- Butter and flour a 9 inch cake tin and pour batter into tin.
- Bake cake for 35-40 minutes at 350 degrees F until the cake is set and a tester comes out clean from the center. It should be nicely browned on top.
- Let cake cool for a few minutes and then break it into pieces.
- For filling, whisk together eggs, sugar, and yogurt in a medium bowl.
- In a small saucepan, whisk together milk and cornstarch over medium-low heat. Continue to heat until the mixture is steaming and thick.
- Whisk hot milk mixture into yogurt mixture. Stir in vanilla. Cool in the fridge for 2-3 hours until the custard is thick and set.
- For ganache, add all the ingredients to a microwave safe bowl and microwave on high in 20 second bursts until the mixture is melted.
- To make the cups, add some cake to each glass/cup, then top with a spoonful of vanilla custard, and then a small spoonful of chocolate ganache. Repeat the layers in each.
- Chill cups until you serve them.
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