I have been lucky enough to have Boston Cream Pie at Omni Parker House (they invented it)  in Boston, and I have had it a number of times.  I have been thinking of a remake on it using flavors I love (like chocolate). So here is my update to the classic.  First, I went chocolate with the sponge cake.  I used coffee in the cake which is not classic.  Last the topping  had 61% deep dark chocolate instead of semi-sweet chocolate.

Custard:

3 egg yolks

2 tablespoons cornstarch

1/2 cup sugar

3 tablespoons butter

1 1/2 cups whole milk

2 teaspoons vanilla

1 pinch salt

Cake:

1 1/2 cups flour

3/4 cup cocoa powder

2 eggs

4 oz butter

8 oz buttermilk

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1 1/4 cups sugar

1/2 teaspoon salt

2 teaspoons vanilla

4 oz coffee

Ganache:

1 cup chocolate morsels

1/2 cup milk

3 tablespoons butter

Custard:

Mix egg yolks with sugar and cornstarch

Heat milk to a boil in a saucepan

Whisk a small amount of milk into egg mixture to temper; continue adding and whisking small amounts of milk until half of milk is used

Add egg mixture to the rest of milk,  beating constantly

Add vanilla

Add salt

Cook until thick

Refrigerate for 1 hour

Cake bowl 1:

Add flour, cocoa powder, salt, baking powder and baking soda and mix

Cake bowl 2:

Cream sugar and butter together for 4 minutes

Add eggs and beat for 1 minute

Add buttermilk  and beat for 1 minute

Add coffee, vanilla

Add bowl 1 to bowl 2 in three parts

Line a sheet tray with parchment

Pour batter on pan

Bake for the 16-20 minutes until the toothpick comes out clean

Let cool for 1 hour

Using a 2 inch biscuit cutter, cut out rounds

Ganache:

Add butter, milk and chocolate to a microwave safe bowl

Microwave for 20 second bursts, stirring in between bursts until combined

Stir until smooth

Assembly:

Chocolate cake round

Top with custard

Chocolate cake round

Top with ganache

Optional glaze:

Mix 1/2 cup of milk and 3 tablespoons of milk until smooth. Drizzle over tops of cakes