Boston Cream Pie
Ingredients
For the Cake
1 ½ cups all-purpose flour
1 cup sugar
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 cup milk
2 tsp vanilla extract
For the Pastry Cream Filling
2 cups milk
½ cup sugar
3 tbsp cornstarch
3 egg yolks
2 tbsp butter
1 tsp vanilla extract
For the Chocolate Ganache
1 cup semisweet chocolate chips
½ cup heavy cream
Instructions
1. Make the Cake
1. Preheat oven to 175°C (350°F).
2. Grease and flour two 8-inch round cake pans.
3. In a bowl, whisk flour, baking powder, and salt.
4. In another bowl, beat butter and sugar until fluffy.
5. Add eggs one at a time, then add vanilla.
6. Add dry ingredients alternately with the milk; mix until smooth.
7. Divide batter into the two pans and bake 25–30 minutes.
8. Cool completely.
2. Make the Pastry Cream
1. Heat milk in a saucepan until just simmering.
2. In a bowl, whisk sugar, egg yolks, and cornstarch.
3. Slowly pour hot milk into the egg mixture while whisking.
4. Return mixture to the saucepan and cook until thick.
5. Remove from heat, add butter and vanilla.
6. Cover with plastic wrap touching the surface and chill.
3. Make the Ganache
1. Heat cream until steaming.
2. Pour over chocolate chips and let sit for 2 minutes.
3. Stir until smooth and glossy.
4. Assemble
1. Place one cake layer on a plate.
2. Spread all the pastry cream on top.
3. Add the second cake layer.
4. Pour the warm ganache on top and let it drip down the sides.
5. Chill for 1 hour before serving.
