Boston Cream Pie

Preheat the oven to 350ºF. Grease 2 cake pans with unsalted butter.

In a mixing bowl whisk the cake flour, baking powder, and salt. Warm the half-and-half with the butter over low heat, for 3 minutes. 

Whisk the eggs and granulated sugar on medium speed for 7 minutes, using a stand mixer until the yolks are thick and pale and doubled in volume. Reduce the speed and gradually add the half-and-half mixture. Whisk until combined. 

Add the dry mixture until just combined. Divide the batter between the cake pans and smooth the surface using an offset spatula. 

Bake until the cake is lightly golden, for 20 minutes. Remove from the oven and let cool in the pan before inverting onto a parchment-lined baking sheet. Let cool completely. 

Add the granulated sugar and water to a saucepan and simmer over medium heat. Whisk until the sugar is dissolved, for 5 minutes. 

Add the chopped dark chocolate, heavy cream, light corn syrup, and salt to a heatproof bowl. Place over a saucepan with a shallow layer of simmering water, ensuring the water does not touch the bowl. Heat for 10 minutes until the chocolate has fully melted. 

Remove from the heat and add the unsalted butter. Fold until the ganache is shiny. Set aside and let thicken for 10 minutes. 

Whisk the vanilla pastry cream. Place 1 cake sponge on a plate and brush with 2 tbsp simple syrup. Top with the vanilla pastry cream and add the second sponge cake. Brush the top with 2 tbsp simple syrup. 

Pour the ganache over the cake and spread evenly using an offset spatula. Serve immediately.