Boston Cream Pie

Delightful layering of cake, vanilla custard and ganache!

Course: Breakfast, Dessert

Cuisine: American

Servings: 8

Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, baking powder and salt. Make a well in the center of the dry mixture.
Add milk, oil, egg yolks and vanilla to the center of the mixture.
Beat with an electric mixer on low to medium speed until combined and then for a 2-3 more minutes on high.
In a medium bowl, beat egg white and cream of tartar on high speed until soft peaks form.
Fold whipped egg white gently into cake batter with a spatula until blended.
Pour batter into greased 9-inch cake or pie pan.
Bake for 25-30 minutes or until top springs back when lightly touched. Set aside to cool.

In a bowl, whisk egg yolks and granulated sugar for several minutes, until light and fluffy. Add cornstarch and vigorously whisk until no lumps remain.
Heat milk and vanilla in a medium saucepan on medium heat until it just begins to boil. Remove from heat.
Whisk 1/4 cup of hot milk mixture into egg yolk mixture and then add egg yolk mixture back into saucepan with remaining hot milk mixture.
Turn heat to medium and cook custard until thickened and slowly boiling, whisking constantly. Remove from heat and stir in butter.
Let cool slightly and then cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill for at least 2 hours.

In a medium bowl, pour boiling cream over chopped chocolate and stir until melted completely. Will start to thicken.