Boston Cream Pie

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup whole milk
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon corn syrup

Method

1. 1

   Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.

2. 2

   Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

3. 3

   In a large bowl, cream the softened butter and sugar together with a mixer on medium speed until light and fluffy, about 3 minutes.

4. 4

   Beat in the eggs one at a time, then mix in the vanilla extract.

5. 5

   Add the flour mixture in three additions, alternating with the milk in two additions, mixing just until combined after each.

6. 6

   Divide the batter evenly between the prepared pans and smooth the tops.

7. 7

   Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

   20:00 · Bake cake layers
8. 8

   Cool the cakes in their pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely.

   10:00 · Cool in pans
9. 9

   Make the pastry cream: in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until smooth.

10. 10

    Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 8 minutes.

    8:00 · Cook pastry cream
11. 11

    Remove from heat and whisk in the butter and vanilla extract until smooth.

12. 12

    Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface, and refrigerate until fully chilled and set, about 2 hours.

13. 13

    Using a long serrated knife, level the tops of the cake layers if domed.

14. 14

    Place one cake layer on a serving plate and spread the chilled pastry cream evenly over the top, leaving a small border at the edge.

15. 15

    Top with the second cake layer, pressing gently to adhere.

16. 16

    Make the ganache: place the chopped chocolate in a heatproof bowl. Heat the heavy cream and corn syrup in a small saucepan until just simmering, then pour over the chocolate.

17. 17

    Let stand 2 minutes, then whisk until smooth and glossy.

    2:00 · Let chocolate stand
18. 18

    Pour the ganache over the top of the assembled cake, letting it drip slightly down the sides, and spread to the edges.

19. 19

    Refrigerate the cake until the ganache sets and the layers are firm, at least 30 minutes, before slicing and serving.

    30:00 · Chill before serving