Boston Cream Pie I

Recipe View 5 mins Preheat oven to 375°F (190°C). Grease and flour two 9-inch round cake pans. Sift together all-purpose flour, cake flour, baking powder, and salt in a bowl. Set aside. (5 minutes)

Recipe View 7 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. (7 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (5 minutes)

Recipe View 2 mins Divide the batter evenly between the prepared cake pans. (2 minutes)

Recipe View 30 mins Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely. (30 minutes)

Recipe View 5 mins For the Filling: In a medium saucepan, combine the light cream and 1/4 cup milk. Heat over medium heat until bubbles form around the edge. Stir in the granulated sugar and salt until dissolved. Remove from heat. (5 minutes)

Recipe View 3 mins In a small bowl, whisk together the cornstarch and remaining 1/4 cup milk until smooth. Whisk in the eggs. Gradually whisk the hot cream mixture into the egg mixture. (3 minutes)

Recipe View 10 mins Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and is smooth, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let cool completely, covering the surface with plastic wrap to prevent a skin from forming. (10 minutes)

Recipe View 5 mins For the Chocolate Ganache: Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir until the chocolate and butter are melted and smooth. (5 minutes)

Recipe View 3 mins Remove from heat and stir in the light cream until smooth. Stir in the vanilla extract. Gradually whisk in the confectioners' sugar until smooth and glossy. (3 minutes)

Recipe View 5 mins To Assemble: Place one cake layer on a serving plate. Spread the cooled custard filling evenly over the cake. Top with the second cake layer. (5 minutes)

Recipe View 30 mins Pour the chocolate ganache over the top cake layer, allowing it to drip down the sides. Refrigerate for at least 30 minutes to allow the ganache to set slightly before serving. (30 minutes)