Boston Cream Pie

Instructions

1. 1

   Prepare the Pastry Cream

   In a saucepan, heat milk until simmering. Whisk sugar, cornstarch, and egg yolks in a bowl. Slowly pour hot milk into egg mixture while whisking. Return to pan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla. Cover with plastic wrap touching the surface and refrigerate until cold.

2. 2

   Preheat and Prepare Pans

   Preheat oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, or line with parchment paper for easy release.

3. 3

   Mix Dry Ingredients

   In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.

4. 4

   Cream Butter and Add Wet Ingredients

   Add softened butter to dry ingredients and mix until crumbly. Add eggs one at a time, then milk and vanilla. Beat on medium speed for 2 minutes until smooth and fluffy.

5. 5

   Bake the Cake Layers

   Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

6. 6

   Make the Chocolate Ganache

   Place chopped chocolate in a heatproof bowl. Heat cream until just simmering, pour over chocolate, and let sit for 2 minutes. Add corn syrup and stir until smooth and glossy. Let cool until slightly thickened but still pourable.

7. 7

   Assemble the Pie

   Place one cake layer on serving plate. Spread chilled pastry cream evenly over the top, leaving a small border. Place second layer on top, pressing gently.

8. 8

   Top with Ganache

   Pour ganache over the top of the cake, using an offset spatula to spread to edges and allowing some to drip down the sides. Refrigerate for at least 30 minutes to set the ganache.

9. 9

   Serve

   Remove from refrigerator 15 minutes before serving. Slice with a sharp knife dipped in hot water for clean cuts. Serve at cool room temperature for the best texture.