Boston Cream Pie

Preheat the 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.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla extract. Gradually add the dry ingredients and mix until just blended.

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.

For the cream filling, heat the milk in a saucepan over medium heat until it begins to steam. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in the vanilla extract. Let cool completely.

Once the cakes and cream filling have cooled, place one cake layer on a serving plate. Spread the cream filling evenly over the top. Place the second cake layer on top.

For the chocolate glaze, heat the heavy cream in a saucepan over medium heat until it begins to steam. Remove from heat and add the chocolate and butter. Stir until smooth and glossy.

Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the glaze over the top.

Refrigerate the cake for at least 1 hour before serving. Enjoy!