Boston Cream Cakes

Ingredients

• Heavy cream (1/2 cup)
• Semi (sweet chocolate - 4 ounces)
• Vanilla custard (2 cups)
• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)
• Eggs (2)
• Granulated sugar (1 cup)
• Unsalted butter (1/2 cup, softened)
• Salt (1/4 teaspoon)
• Baking powder (1 1/2 teaspoons)
• All (purpose flour - 1 1/2 cups)

Instructions

1. Preheat the oven to 350°F and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Once the cakes are cooled, spread the vanilla custard evenly on top of one cake layer.
10. Place the second cake layer on top of the custard.
11. In a small saucepan, heat the heavy cream until it just begins to simmer.
12. Remove from heat and add the chocolate. Let it sit for a minute, then stir until smooth and glossy.
13. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
14. Refrigerate the cake for at least 1 hour to allow the ganache to set.
15. Slice and serve chilled. Enjoy!