Boston Cream Pie

FILLING: In a medium bowl, beat egg yolks with 1/2 cup sugar for 1 minute, then whisk in cornstarch. Set aside. In a medium saucepan, slowly bring 2 cups milk to a boil. Remove from heat and slowly drizzle hot milk into the egg yolks, whisking constantly until all milk has been incorporated, then transfer back to the saucepan and bring to a light boil, whisking constantly until thickened. Remove from heat and add butter and 2 teaspoons of vanilla, stirring until smooth. Transfer back to bowl, place plastic wrap directly on top of the filling, and refrigerate.

CAKE: Grease two 8-inch cake pans. In a large mixer, beat butter, 1 1/2 cups sugar, and oil until light and fluffy, about 4 minutes. Incorporate the eggs and 2 teaspoons of vanilla. In a separate bowl, combine flour, baking powder, and salt. Add half the dry ingredients into the batter and lightly mix. Add 1 1/4 cups of milk and mix fully. (It may look a bit lumpy at this stage.) Finish mixing in the dry ingredients, until just incorporated.

Preheat oven to 350 F. Divide batter evenly between cake pans and bake 22 to 25 minutes, or until a toothpick comes out dry. Allow to cool 5 minutes, then turn over onto cooling racks. When cakes are completely cooled, shave any rounding off the tops. Place first cake layer on a serving platter and with a spatula, spoon and smooth out filling across the top. Place second cake layer on top.

GANACHE: Combine chocolate chips and corn syrup in a medium bowl. Heat heavy cream until just boiling, then pour it over the chocolate. Let sit 1 to 2 minutes, then whisk until smooth. Pour melted chocolate in the center of the cake, then spread out toward the edges, letting some of the chocolate drip down the sides. Refrigerate cake until ready to serve and refrigerate leftovers for 2 to 3 days.