Boston Cream Pie (Printable Version)

# What You'll Need:

→ For The Cake

01 - 1¾ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1½ teaspoons vanilla extract
08 - ¾ cup whole milk

→ For the Custard Filling

09 - 2 cups whole milk
10 - ½ cup granulated sugar
11 - ¼ teaspoon salt
12 - 2 tablespoons cornstarch
13 - 2 large egg yolks
14 - 1 teaspoon vanilla extract

→ For the Chocolate Glaze

15 - ½ cup heavy cream
16 - 4 ounces semi-sweet chocolate, chopped
17 - 2 tablespoons corn syrup

# Step-by-Step Directions:

01 - Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Whisk together flour, baking powder, and salt in a medium bowl. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined. Divide batter evenly between prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
02 - Combine milk, sugar, and salt in a medium saucepan and bring to a simmer over medium heat. In a separate bowl, whisk together cornstarch and egg yolks. Temper the yolks by slowly pouring some hot milk into the yolks while whisking constantly. Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in vanilla. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent skin formation. Chill in the refrigerator until set.
03 - Heat heavy cream in a small saucepan until it begins to simmer. Remove from heat and add chopped chocolate and corn syrup. Let sit for a few minutes, then stir until smooth and glossy.
04 - Place one cake layer on a serving plate. Spread the custard evenly over the top. Place the second cake layer over the custard. Pour the chocolate glaze over the top, allowing some to drip down the sides. Chill the assembled cake in the refrigerator for at least 1 hour to set the glaze and firm up the custard before serving.

# Helpful Notes:

01 - Choose quality semi-sweet chocolate for the glaze for smooth melting and rich flavor.
02 - For silky smooth custard, stir constantly while cooking and whisk out any lumps immediately.
03 - Use an offset spatula when spreading the custard for an even, professional finish.
04 - Allow proper chilling time for the assembled cake to ensure easy slicing and serving.
05 - Store leftovers in an airtight container in the refrigerator for up to 3 days.

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