A delightful twist on the classic Boston Cream Pie, this recipe offers a rich and creamy dessert that's perfect for any occasion.
Heat the half-and-half in a medium saucepan over medium heat until it begins to simmer.
Stir occasionally to prevent the half-and-half from scorching.
In a mixing bowl, whisk together the egg yolks, sugar, salt, and cornstarch until smooth.
Ensure the mixture is lump-free for a smooth pastry cream.
Temper the yolk mixture by slowly adding a small amount of the hot half-and-half while whisking constantly.
This prevents the yolks from curdling.
Return the tempered yolk mixture to the saucepan with the remaining half-and-half and cook over medium heat, whisking constantly, until thickened.
The cream should coat the back of a spoon when ready.
Remove from heat and stir in the butter and vanilla extract until fully incorporated.
Adding the butter off-heat ensures a silky texture.
Strain the pastry cream through a fine-mesh strainer into a bowl, cover with parchment paper, and refrigerate until set.
The parchment prevents a skin from forming on the cream.
Preheat the oven to 325°F and prepare two 9-inch round cake pans with parchment paper.
Grease the pans lightly to ensure easy release.
Whisk together the flour, baking powder, and salt in a mixing bowl.
Sifting the dry ingredients can help avoid lumps.
In a stand mixer, cream the butter and sugar until light and fluffy, then add the eggs one at a time.
Scrape down the sides of the bowl to ensure even mixing.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
Mix just until combined to avoid overworking the batter.
Divide the batter evenly between the prepared pans and bake for 20-22 minutes.
Check for doneness with a toothpick; it should come out clean.
Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Ensure the cakes are fully cool before assembling to prevent melting the cream.
Bring the heavy cream and corn syrup to a simmer in a small saucepan, then remove from heat and add the chocolate.
Stir gently to avoid incorporating air bubbles.
Whisk the glaze until smooth and let it cool slightly before using.
A slightly thickened glaze is easier to spread.
Place one cake layer on a serving plate, spread the pastry cream evenly on top, then place the second layer on top.
Align the layers carefully for a neat presentation.
Pour the glaze over the top of the cake, allowing it to drip down the sides decoratively.
Use an offset spatula to guide the glaze evenly.
Chill the assembled cake for at least 3 hours before serving.
This allows the flavors to meld and the cream to set.
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