florida cream cake

Besides red velvet, my favorite cake ever is the Boston Cream Pie. You know, I have no idea why it is called “pie” and not cake. Weird Bostonian lingo?

Anyway, I remember having my 18th birthday in the college dorms and my roommate surprised me with a BCP after falling in love with her mom’s cream pie she made for us when we went to visit her house and family a few weeks prior. 

Well, I’ve never made one, so having a dinner party at a friend’s house was my excuse to make my version of the cream pie I’ve had in my mental file cabinet for awhile now. I dont know about you but I love the dark chocolate and orange combo. That’s kinda how this came to life.
Florida Cream Pie!
My whole thinking behind this was to infuse every aspect of a traditional BCP with citrus elements. OK, I did take the short cut with a cake mix and prepared pastry cream, but I made the ganache myself.  Not gonna lie, I don’t make too many cakes from scratch because I feel like I can make a cake taste damn good with a box mix. I had about 4 or 5 citrus fruits (grapefruits, tangerines and oranges) on hand, just so I had enough zest and juice. I used the juices and zest interchangeably throughout making this. It was a little rando.
In addition to a dash of cinnamon, a tablespoon of creme fraiche and a tablespoon each fresh squeezed citrus juices, I added their zest to the cake mix. After the 9” cakes baked and cooled, I squeezed the juice of half a grapefruit over both cakes so the yummy juice could soak in. I bought pastry cream at work and added a teaspoon of almond extract, more zest and juice of the fruits and about a tablespoon of whipped topping. 

I bought a 1/2 pound block of high quality, dark chocolate and grated it, while heating up 7 oz. heavy cream on the stove with a dash of cinnamon, orange zest, teaspoon of almond extract and a splash of orange juice. Just before the cream came to a boil, I poured it over the chocolate and whisked until the chocolate was melted and smooth.
The cake was assembled and left in the fridge to set. After about 4 hours, the silky smooth blanket of ganache was poured on top. 

The cake did a little tilt as the night wore on. But, tasted good nonetheless! 


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