8” Boston Cream Cake With Mango / Strawberry With Ferrero Chocolate On Top Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment; grease parchment as well.

In a medium bowl whisk together flour, baking powder and salt; set aside.

In a large bowl whisk eggs and sugar until blended. Add melted butter, milk, buttermilk and vanilla; whisk until smooth.

Fold dry ingredients into wet with a spatula until just combined. Do not overmix.

Pour batter into prepared 8" pan, smoothing the top. Bake 25–30 minutes, or until a toothpick inserted into center comes out clean and top is lightly golden.

Cool cake in pan 10 minutes, then invert onto a rack and cool completely. Once cool, level the top if necessary to create a flat surface for filling.

Place a medium saucepan over medium heat and warm the milk until it just begins to steam (do not boil).

Whisk together egg yolks, sugar and cornstarch in a bowl until pale and smooth.

Temper the yolks: slowly whisk about 1/4 cup of the hot milk into the yolk mixture to raise temperature, then whisk in another 1/2 cup gradually.

Return the tempered yolk mixture to the saucepan with the remaining milk and cook over medium-low heat, whisking constantly until mixture thickens and comes to a gentle boil (about 2–3 minutes). Continue cooking and whisking 30–60 seconds until fully thickened and no starchy taste remains.

Remove from heat and stir in butter and vanilla until butter melts and pastry cream is glossy. Transfer to a shallow bowl, press plastic wrap directly onto surface to prevent skin, and chill until completely cold (at least 2 hours).

Combine diced mango and sliced strawberries in a small bowl with 1 tsp sugar and 1/2 tsp lemon juice. Toss gently and let sit 10–15 minutes to macerate and release juices. Drain any excess liquid before assembly so filling doesn't become soggy.

Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until it begins to simmer; remove from heat and pour over chocolate. Let sit 1 minute, then stir until smooth. Whisk in 1 tbsp butter for added shine, if using. Let cool slightly until glaze is pourable but not thin.

Unwrap Ferrero chocolates and set aside for topping. Optionally halve a few for placement or decoration.

If cake dome is uneven, level the cooled cake across the top so it sits flat. Slice the 8" cake horizontally to create two even layers using a serrated knife (this creates a top and bottom; filling will be between them).

Brush the cut surfaces lightly with simple syrup (about 1 tbsp per layer) if using to add moisture.

Place bottom cake layer on a serving plate. Spread half of the chilled pastry cream evenly over the layer to a 1/2-inch thickness, leaving about 1/4-inch border at the edge.

Distribute the macerated mango and strawberries in an even layer on top of the pastry cream. Gently press fruit into the cream so it sits flush.

Spread the remaining pastry cream over the fruit in a thinner layer to encase fruit and create an even surface for the top layer (this prevents fruit juices from contacting the chocolate glaze).

Carefully place the top cake layer onto the filled bottom, pressing lightly to seal and even the cake.

Pour the chocolate glaze over the top of the cake, starting in the center and allowing it to flow to the edges; use a small offset spatula to gently coax glaze over the sides for a smooth finish.

While glaze is still tacky, arrange Ferrero chocolates on top: place one in the center and the rest spaced evenly around, or halve some and nestle them for a decorative cluster. Optionally dust lightly with powdered sugar around the edge for contrast.

Chill the assembled cake in the refrigerator at least 30 minutes to set the glaze and stabilize the filling. Remove from fridge 15 minutes before serving to allow pastry cream to soften slightly.