Boston Cream Pie

A classic Boston Cream Pie with layers of moist vanilla cake, creamy custard filling, and a rich chocolate ganache topping.

Ingredients - Serves 8

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