Chocolate Boston Cream Pie Minis

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
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