Boston Cream Pie

Oh the decadence!!! This is a super yummy cake..

Boston Cream Pie
Serves 8 to 10

Prepare the pastry cream first, so it can chill while the cake is baking and cooling. Chilling the assembled pie for at least three hours makes it easier to cut and serve. 

Pastry Cream
5 large egg yolks
½ cup (3 ½ ounces) granulated sugar 
3 tbs cornflour ( cornstarch)
2 cups fresh cream
Pinch of salt
4 tbs cold unsalted butter, cut into four pieces
1 ½ tsp vanilla extract

Cake
1½ cups (7 ½ ounces)  flour 
1½ tsp baking powder
¾ tsp salt
¾ cup  milk
6 tbs (3/4 stick) unsalted butter
1 ½ tsp vanilla extract
3 large eggs
1 ½ cups (10 ½ ounces) granulated sugar 

Glaze
½ cup heavy cream
2 tbs light corn syrup
4 ounces bittersweet chocolate, chopped fine

1. For the Pastry Cream: Whisk yolks, cornstarch, and ¼ cup sugar together in medium bowl until smooth. Heat cream, remaining ¼ cup sugar, and salt in large heavy bottomed saucepan over medium heat until 
simmering, stirring occasionally to dissolve sugar. Slowly whisk simmering cream into egg mixture to temper.

2. Return tempered egg mixture to saucepan, scraping bowl with  spatula; bring to simmer over medium heat, whisking constantly, until bubbles burst on surface and mixture is thickened, glossy, and resembles thick 
mayonnaise, 30 to 60 seconds. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through a strainer set over medium bowl. Press lightly greased 
parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours. 

3. For the Cake: Adjust oven rack to middle position and preheat oven to 325 degrees. 
Lightly grease two 9-inch round cake pans with non-stick spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.

4. In standing mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. 
Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until dry ingredients are fully incorporated. 

5. Working quickly, divide batter between prepared pans. Bake until tops are light brown and toothpick inserted in center of cake comes out clean , 20 to 22 minutes.

6. Transfer cakes to wire rack and cool completely in pan, about 2 hours. Run a knife around edge of pans then invert cakes onto wire rack. 
Carefully remove parchment and then re-invert both cakes.

7. To Assemble: Place one cake round on large plate. Whisk pastry cream briefly then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, top-side facing down, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate cake while preparing glaze.

8. For the Glaze: Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until 
thickened slightly, about 5 minutes.

9. Pour glaze over middle of top layer. Use metal spatula to spread glaze to edge of cake, letting excess drip decoratively down sides. Chill finished cake for 3 hours before slicing. Cake may be made up to 24 hours before serving.