Boston Cream Pie

Step 1

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

Step 2

Whisk flour, baking powder, and salt together in a small bowl.

Step 3

Beat butter and sugar until light and fluffy, about 3 minutes.

Step 4

Add eggs one at a time, beating well after each addition.

Step 5

Add vanilla extract, then alternate adding flour mixture and milk, starting and ending with flour.

Step 6

Divide batter evenly between the two pans. Bake 25-28 minutes until a toothpick inserted in the center comes out clean.

Step 7

Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 8

Whisk egg yolks, sugar, and cornstarch together in a medium bowl until pale.

Step 9

Heat milk in a saucepan over medium until steaming. Do not boil.

Step 10

Slowly pour hot milk into egg mixture while whisking constantly to temper the yolks.

Step 11

Pour mixture back into the saucepan and whisk over medium heat until it thickens, 3-4 minutes.

Step 12

Remove from heat, stir in vanilla and butter until smooth. Press plastic wrap onto the surface and chill.

Step 13

Melt chocolate and butter together in a small bowl over simmering water, stirring occasionally.

Step 14

Stir in corn syrup until glaze is smooth and glossy. Let cool for 5 minutes.

Step 15

Place one cake layer on a serving plate. Spread custard filling evenly over the top.

Step 16

Top with second cake layer. Pour chocolate glaze over the top, letting it drip down the sides.

Step 17

Chill for at least 30 minutes before serving.