Boston cream pie recipe part 2

Bake the Sponge Cake:

Divide the cake batter evenly between the prepared cake pans and smooth the tops with an offset spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean and the cakes are golden brown.

Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Vanilla Custard Filling:

In a saucepan, whisk together the granulated sugar and cornstarch. Gradually whisk in the whole milk until the mixture is smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.

In a separate mixing bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the yolks, then return the yolk mixture to the saucepan. Continue cooking and stirring until the custard thickens further, about 2 minutes. Remove from heat and stir in the pure vanilla extract.

Transfer the custard to a clean bowl, cover it with plastic wrap (making sure the wrap touches the surface of the custard to prevent a skin from forming), and refrigerate until cool.

Place one of the cooled sponge cakes on a serving plate. Spread the chilled vanilla custard evenly over the top of the first cake layer. Gently place the second cake layer on top of the custard.

Assemble the Boston Cream Pie:

In a microwave-safe bowl or using a double boiler, heat the heavy cream until it's hot but not boiling. Pour the hot cream over the chopped semi-sweet chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the ganache is smooth and shiny.

Prepare the Chocolate Ganache:


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