Boston Cream Pie

Instructions

1. Prepare the cake layers
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually fold in the flour mixture alternating with milk, mixing just until incorporated. Divide batter evenly between prepared pans.
2. Bake the cake
   Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
3. Make the custard filling
   In a medium saucepan, heat 1 3/4 cups of milk over medium heat until simmering. Meanwhile, in a bowl, whisk together sugar, egg yolks, cornstarch, and remaining 1/4 cup milk until smooth. Gradually whisk hot milk into egg mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened (about 3-4 minutes). Remove from heat and stir in vanilla extract. Transfer to a bowl, cover with plastic wrap directly on surface of custard, and refrigerate until cool (about 2 hours).
4. Prepare the chocolate glaze
   Place chopped chocolate in a medium bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate and let stand for 1 minute, then stir until smooth. Stir in corn syrup. Allow to cool slightly until glaze is thickened but still pourable.
5. Assemble the cake
   Place one cake layer on a serving plate. Spread the cooled custard evenly over the cake. Top with second cake layer. Pour chocolate glaze over the top, allowing it to drip down the sides. Refrigerate for at least 30 minutes before serving to allow glaze to set.
6. Serve and store
   Cut the cake with a sharp knife dipped in hot water and wiped clean between slices for neat servings. Store leftovers in the refrigerator for up to 3 days.