This recipe requires some advance planning, as the cake has to cool completely before it is filled and frosted.
Top the bottom half of the cake with the custard, spreading the custard to the edge.
Carefully place the remaining cake half, cut side down, on top of the custard; gently pressing down.
If you think it is necessary, refrigerate for 1 hour to help keep the cake together.
Spread the Chocolate Ganache on top of the the cake, spreading the Ganache to the edge and down the side of the cake. Some people like to let the Chocolate Ganache drip down the sides of the cake (your choice).
Refrigerate the finished Boston Cream Pie approximately 1 to 2 hours before cutting and serving.
The Boston cream pie may be made 1 day in advance and kept covered loosely and chilled.
To cut the cake, wet a sharp knife in hot water, and shake off any excess water before making each cut. Let the cut portions stand at room temperature for approximately 10 to 15 minutes before serving.
The finished Boston Cream Pie may be made 1 day in advance, covered loosely, and refrigerated.
Makes 10 to 12 servings.
Preheat oven to 375 degrees F. Butter and flour a 9-inch round springform pan. NOTE: You may use 2 (8-inch cake pans instead, but it is a lot easier to use a springform pan. Adjust oven rack to the center position of your oven.
In a medium-size bowl, sift cake flour again with baking powder and salt; set aside.
In a bowl of your electric mixer, cream together the butter, sugar, and vanilla extract until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the sifted flour mixture to the butter mixture in three (3) batches alternately with the milk, beginning and ending with the flour mixture.
Pour the batter into the prepared springform pan and bake for approximately 25 to 30 minutes or until a wooden pick inserted in center comes out clean and the top springs back when lightly touched; remove from oven. NOTE: It will take less time if using 2 cake pans. Let the cake cool in the springform pan on a wire rack for 10 minute. After 10 minutes, remove sides of springform pan and let cake cool completely.
When cake is completely cool, carefully remove cake from springform bottom. If your cake is slightly domed, level it with a long-bladed serrated knife. Using a serrated knife, cut the cake in half horizontally, and arrange the bottom half, cut side up, on a plate.
In a large saucepan over medium heat, add the milk and split vanilla bean; heat to just below boiling and then remove immediately remove from heat and set aside to infuse for 10 to 15 minutes. After the infusing time, remove the vanilla bean and, using a sharp knife, scrape the seeds from the vanilla bean, reserving the pod for another use.
In the top of a double boiler over simmering water, place sugar, flour, and egg yolks; stir until mixture is smooth. Add warm milk and scrapings from inside of vanilla bean. Continue cooking, stirring constantly, until mixture begins to thicken. Remove from heat and stir. Let mixture cool completely.
In a small, heavy saucepan, add the cream and bring just to a boil; immediately remove from the heat. Add the chopped chocolate, stirring with a whisk until the chocolate is melted and the mixture is completely smooth.
Use the Chocolate Ganache while still warm. If your Chocolate Ganache has cooled, gently re-warm before using.
* It is important that you sift the cake flour before measuring as the weight will change. The weight after sifting will be approximately 7 ounces for the sifted two (2) cups.
Boston Cream Pie Recipe: https://whatscookingamerica.net/History/Cakes/BostonCreamPie.htm