Boston Cream Birthday Cake

Ingredients: 

2 yellow cake mixes plus ingredients to make the cake

Custard:

2 cups milk

1 egg

5 egg yolks

1/4 cup cornstarch

1/2 cup sugar

1/4 cup butter

1/2 tsp vanilla

Chocolate Ganache: 

1 1/2 cups chocolate chips

3/4 cup hot whipping cream

Heat the milk in a saucepan. 

In a separate large bowl, add the full egg and the egg yolks. Add the cornstarch and sugar. Whisk together. 

When the milk is warm, add about 1/2 cup of the milk to the egg mixture to temper the eggs. Whisk together. Then add the egg mixture to the rest of the milk. Let it boil. It will get thick really fast when it starts to boil. 

Remove from the heat and add the softened butter and vanilla. Whisk one more time. Put a piece of wax paper on top of the mixture and put in the refrigerator to cool. The wax paper will prevent a film from forming on the top. 

Bake the yellow cakes (It only took about 1 1/2 cake mixes to make the two large circles. I made 12 cupcakes with the remaining batter. 

I put the custard between the two cooled cakes. Then mix your ganache. Make sure the whipping cream is hot so it melts the chocolate chips. 

Spread the ganache over the top of the cake.