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2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Once the cakes have cooled, spread the vanilla custard evenly over the top of one cake layer.
10. Place the second cake layer on top of the custard, creating a sandwich.
11. In a microwave-safe bowl, melt the chocolate chips and heavy cream together in 30-second intervals, stirring until smooth.
12. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
13. Smooth the ganache with a spatula, if needed, to create an even layer.
14. Refrigerate the cake for at least 1 hour to allow the ganache to set.
15. Slice and serve the Boston Cream Pie chilled for best results.
Variations
see next page
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