Boston Cream Pie

What you need

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs plus 1 egg white, room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups whole milk, divided
• 1/2 cup granulated sugar and 3 tablespoons cornstarch (for the custard)
• 3 large egg yolks
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

How to make it

Directions

1. Preheat the oven to 350 degrees F (175 C). Grease and flour two 9-inch round cake pans.
2. Whisk the flour, baking powder, and salt. Beat the butter and sugar until light and fluffy, then beat in the eggs, egg white, and vanilla.
3. Alternate adding the dry ingredients and the milk, starting and ending with the dry. Divide between the pans and bake 25 to 30 minutes, until a toothpick comes out clean. Cool completely.
4. For the custard: whisk the sugar, cornstarch, and egg yolks in a saucepan, then whisk in the milk. Cook over medium heat, stirring, until thick and bubbling, about 6 to 8 minutes. Cover with plastic wrap on the surface and chill 2 hours.
5. Place one cake layer on a serving plate, spread with the chilled custard, and top with the second layer.
6. Heat the cream until steaming, pour over the chocolate chips, let sit 2 minutes, then stir smooth. Pour the ganache over the cake, letting it drip down the sides. Chill 30 minutes before serving.