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Boston Cream Pie




Cake Ingredients:

• 1 1/2 sticks unsalted butter, softened
• 1 1/4 cups sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups cake flour (not self-rising)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk

Custard Ingredients:

• 3 tablespoons cornstarch
• 1/3 cup sugar
• 1 cup milk
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 vanilla bean
• 3 tablespoons unsalted butter

For Glaze:

• 6 oz. bittersweet chocolate (not unsweetened)
• 3 tablespoons water
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons light corn syrup
• 1/4 teaspoon salt

Instructions:
Make Cake:
Preheat oven to 375 degrees. Butter and flour 9 1/2-inch springform pan. Beat butter, sugar, and vanilla until light and fluffy. Beat in eggs one at a time, beating well after each addition. Sift flour, baking powder, and salt together; beat into butter mixture in batches, alternating with milk, beginning and ending with flour mixture. Pour batter into pan and bake cake 50 - 55 minutes, or until a tester comes out clean. Cool in pan on wire rack.

Make Custard:
In a saucepan, whisk together cornstarch, sugar, and milk and add eggs, cream, and salt, whisking until smooth. Split vanilla bean lengthwise and scrape seeds into cream mixture, reserving pod for another use. Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking 2 minutes. Remove from heat and whisk in butter. Cool completely, whisking occasionally.

Make Glaze:
Chop chocolate and melt with remaining glaze ingredients, stirring until smooth. Set aside. Remove cake from springform pan; using a long serrated knife, halve cake horizontally. Place bottom half, cut-side up, on a serving platter and top with custard. Place remaining half of cake, cut-side down on top of custard and pour glaze on top, spreading to edge, allowing it to drip down sides. May be made one day ahead and chilled, loosely covered. Garnish as desired.