Decadent Boston Cream Cake Recipe: A Slice of Classic Indulgence

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs, one at a time, mixing well; then stir in vanilla.
5. Gradually add dry ingredients and buttermilk, alternating in thirds.
6. Divide batter between prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
9. In a saucepan over medium heat, combine milk and ¼ cup sugar until steaming.
10. In a bowl, whisk egg yolks, cornstarch, and remaining sugar.
11. Gradually add hot milk to yolks, whisking constantly.
12. Return mixture to saucepan and cook until thickened, about 2-3 minutes.
13. Remove from heat and stir in butter and vanilla. Strain if desired. Chill until set.
14. Heat cream in a saucepan until it just simmers.
15. Pour cream over chopped chocolate in a bowl; let sit for 5 minutes, then stir until smooth.
16. Place one cake layer on a serving platter. Spread pastry cream over the top.
17. Add the second layer of cake and pour chocolate ganache over the top, allowing it to drip down the sides.
18. Chill for about 30 minutes before serving.