Boston Cream Pie

This is my take on a boston cream pie. It is a vanilla joconde sponge soaked in coffee syrup, with a dark chocolate underglaze, filled with a vanilla creme mousseline and topped with a dark chocolate ganache.

The cake is light and the cream full of vanilla. It has a lovely texture and the flavours are great, topped off perfectly with the chocolate. The coffee syrup was an excellent choice as it brings out the flavours perfectly.