Boston Cream Pie

Ingredients

All-purpose flour

1 1/2 cups

Baking powder

1 1/2 teaspoons

Salt

1/4 teaspoon

Unsalted butter

1/2 cup, softened

Granulated sugar

1 cup

Eggs

3 large

Vanilla extract

1 teaspoon

Milk

1/2 cup

Heavy cream

1 cup

Semi-sweet chocolate

6 ounces, chopped

Vanilla custard filling

2 cups

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a separate large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
4. Beat in the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes 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, place one cake layer on a serving plate and spread the vanilla custard filling evenly over the top.
10. Carefully place the second cake layer on top of the filling.
11. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, but do not boil.
12. Remove from heat and add the chopped semi-sweet chocolate. Let it sit for 1-2 minutes, 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 before slicing.
15. Slice and serve chilled. Enjoy the layers of flavor!