Boston Cream Pie

Directions

1. 1
   Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan.
2. 2
   Fold a sheet of parchment paper into a square, then fold it in half into a triangle.
3. 3
   Fold the triangle in half.
4. 4
   Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan.
5. 5
   Unfold the parchment circle and line the pan.
6. 6
   Make the cake: Sift the flour, baking powder and salt into a large bowl.
7. 7
   Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes.
8. 8
   Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl.
9. 9
   Add the milk, vegetable oil and vanilla and beat with the mixer until combined.
10. 10
    Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
11. 11
    Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack.
12. 12
    Invert again and cool completely.
13. 13
    Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil).
14. 14
    Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy.
15. 15
    Add the cornstarch and salt and whisk vigorously until no lumps remain.
16. 16
    Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture.
17. 17
    Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes.
18. 18
    Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through.
19. 19
    Let cool slightly, stirring occasionally.
20. 20
    Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours.
21. 21
    Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long serrated knife.
22. 22
    Place the bottom half of the cake cut-side up on a platter.
23. 23
    Top with the pudding, spreading it to about 1/4 inch from the edge.
24. 24
    Carefully place the other cake half on top, cut-side down, pressing gently.
25. 25
    Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes.
26. 26
    Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula.
27. 27
    Refrigerate at least 30 minutes or up to 4 hours before serving.
28. 28
    Photograph by Kana Okada