Boston Cream Pie

Ingredients

• 1/4 cup unsalted butter, softened
• 2/3 cup sugar
• 1 egg
• 1 1/2 cups cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 4 egg yolks
• 1/2 cup sugar, for the pastry cream
• 3 tbsp cornstarch
• 2 cups whole milk, for the pastry cream
• 1 tbsp butter, for the pastry cream
• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped

Before you cook

• Preheat the oven to 350°F and butter two 8-inch round cake pans.
• Line the bottom of each pan with a circle of parchment paper.
• Whisk the cake flour, baking powder and salt together in a bowl.
• Separate the 4 eggs for the pastry cream, keeping only the yolks.

Steps

1. Beat the softened butter and 2/3 cup sugar together until light and fluffy.
2. Beat in the whole egg until combined.
3. Add the flour mixture and the 3/4 cup milk alternately in three additions, mixing just until smooth.
4. Stir in the vanilla extract.
5. Divide the batter between the two prepared pans and smooth the tops.
6. Bake for 18 to 20 minutes, until a toothpick comes out clean.
7. Cool the cakes in their pans for 10 minutes, then turn them out onto a rack to cool completely.
8. Whisk the egg yolks, 1/2 cup sugar and cornstarch together in a saucepan until pale.
9. Warm the 2 cups milk in a separate pan until steaming.
10. Pour the hot milk into the egg yolk mixture in a slow stream, whisking constantly.
11. Return the mixture to the stove and cook over medium heat, whisking constantly, until it thickens to a pudding consistency.
12. Remove from the heat and whisk in the 1 tablespoon butter.
13. Pour the pastry cream into a bowl, press plastic wrap directly onto its surface, and refrigerate until fully chilled.
14. Place one cooled cake layer on a serving plate.
15. Spread the chilled pastry cream evenly over the top.
16. Set the second cake layer on top of the pastry cream.
17. Heat the heavy cream in a small saucepan until it just begins to simmer.
18. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes.
19. Stir the chocolate and cream together until smooth and glossy.
20. Pour the warm ganache over the top of the cake, letting it drip down the sides.
21. Refrigerate the cake for at least 30 minutes to let the glaze set before slicing.