Boston Cream Cake Bars

Get your Boston Cream fix but the easy way with this hack!

30 minutes prep

2 hours cook

Chris Cahill

Ingredients

Cake Bar Layer

1 Vanilla Box Cake Mix

1 Egg

120 mlMilk

80 mlOil

Boston Cream

5 TbspCustard Powder

500 mlDouble Cream

1 -2 TbspVanilla Extract

100 gIcing Sugar

Topping

200 gDark Chocolate

50 gButter

Sometimes you don't have all day to make a dessert, so we suggest you have this one in your back pocket to save as much time and effort as possible! First we're utilising a box cake mix to make our cake bar layer, then we've opted for the easy way by using custard powder for our custard cream layer. All the flavour, half the stress -as all desserts should be!

Method

Preheat oven to 175ºC and line a baking tin with parchment paper (the bigger/longer the dish, the thinner the cake bars)

In a large bowl combine all the cake ingredients, the mixture should be thick. Pour into your prepared tin and bake for around 18-20 minutes. Leave to completely cool to the side.

For the custard start by creating a paste by mixing the custard powder with 200ml of cream. Then in a pan over a medium heat add the remainder of the cream, icing sugar and vanilla extract. When warm start to slowly mix in the custard paste until fully incorporated, then continue to sir over the heat until thickened. Remove from the heat, decant into a bowl and cover the surface with cling film to prevent skinning.

Once everything is cooled completely, spread over the custard on to your cake bar layer. Then melt dark chocolate with butter and cover the top of your custard with a thin layer. Place the tin in the fridge to firm and set (overnight is preferential but a few hours should be okay)

Remove and slice carefully. Enjoy!