Boston cream pie

One of the two cakes I tried this Easter.

Ingredients
one yellow cake prepared in a 22 inch round baking shape

cream:
3 eggs
1 cup milk
1 cup cream
1/3 cup plus 1 tbsp sugar
2 tbsp corn starch
0.5 tbsp butter
3 tsp vanilla extract

topping:
1 cup good quality dark chocolate chips
2/3 cup heavy cream
0.5 tbsp butter
1 tsp vanilla

Preparation
Bake the yellow cake according to the instructions on the back of the box, but bake in a 22 inch spring-form pan, lightly buttered and floured. Allow to cool on a cookie rack.

Mix the sugar and starch, then add in the eggs. Whisk until light yellow and the foam forms soft peaks when dropped.

Bring the milk, cream and butter to a boil. Pour in the egg mixture, stirring quickly to avoid scrambling the eggs. Cook for one minute.

Pour into a glass bowl and add in the vanilla flavor.

Mix and cover with plastic foil. Refrigerate to cool (5-6 hours).

When the cake and pastry cream are cold, slice the cake into two halves using your super cool knife, if you have one. I don't, so I just use unflavored tooth floss. Works like a charm!

Ladle the cream on top and spread to one inch from the edge of the cake. Top with the other layer.

Next, prepare the ganache. Take the chocolate chips and add them to a bowl. Bring the cream and butter to a quick boil and pour onto the chocolate chips. Allow to sit for three minutes. Then add in the vanilla and mix until you get a shiny, smooth cream.

Cool it down sufficiently, so it doesn't run off the cake. This may take a while, even if you place the mix in the fridge. Mine got a little too hard, but no worries, it still taste delicious!

Spread onto the cake, and chill. Remove from the fridge an hour before serving, so the ganache doesn't break.