Boston Cream Pie

This pie is no ordinary pie, it has two moist layers of cake in the center a fresh made custard, and a nice chocolate sauce over the top I used the recipe for the cake and custard from allrecipes.com. But did not care for their gnash recipe.

Ingredients:

    6 tablespoons butter, softened
    2 tablespoons all-purpose flour
    1 1/2 cups cake flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    3/4 cup white sugar
    2 eggs
    1 teaspoon vanilla extract
    1/2 cup milk
    1/2 cup light cream
    1/2 cup milk
    1/4 cup white sugar
    1 pinch salt
    4 teaspoons cornstarch
    2 eggs
    1/2 teaspoon vanilla extract
    3 (1 ounce) squares semisweet chocolate
    2 tablespoons butter
    1/4 cup light cream
    1/2 teaspoon vanilla extract
    1/2 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
2. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
4. To make the filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
5. In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
6. To make the chocolate gnash: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
7. To assemble cake: Spread the cooled filling over one of the cooled cakes and place the second cake on top. Pour the chocolate gnash evenly over the top allowing it to spill down the sides. 

Here is what I used for the chocolate recipe which I got from kingarthurflour.com, I liked this recipe better because it has a more shiny look to it.
  
In a measuring cup with a pour spout combine 1/2 cup heavy cream, 1 tablespoon corn syrup, 3/4 cup semisweet or bittersweet chocolate chips or disks and 1/2 teaspoon vanilla.


Heat in the microwave for 1 minute, or until the cream is very hot and the chocolate is beginning to melt. Stir together until the chocolate is completely melted and the mixture is very smooth.



Let the glaze sit for about 10 minutes to cool and to thicken just a touch. Pour the warm glaze over the cake very slowly. Use an offset spatula to help coax the chocolate towards the edges. Allow the chocolate to flow, rather than try to force it. You want some to dribble down the sides a little, but more of the glaze should remain on top of the cake.