Boston Cream Birthday Cake

I'm not a fan of recipes that take up lots of time and I obviously don't dig a sink (& kitchen) full of dirty dishes either. However, it was Wade's 24th birthday last Saturday and because he's mine and I'm his and we're in love I decided what the heck...

Turns out it was probably the best looking & tasting cake I've ever made...everrr. 
Here's how ya do it...

Cake:
1 1/4 cup flour
1 1/4 tsp baking powder
3/4 tsp salt
2 eggs
2 egg yolks
1 1/4 cup sugar
3/4 cup milk
2 tbsp butter
2 tsp vanilla extract

Preheat oven to 350. Grease and flour the inside of a round cake pan. I divided the batter and used (2) 8" wide x 3" deep pans instead- Do whatever strikes your fancy--- ok, moving on...
In a medium bowl, mix flour, baking powder and salt. Set aside.
Using an electric mixer whisk eggs and egg yolks on medium speed for 1 minute. Gradually add the sugar and continue to beat until light and fluffy (about 3 more minutes).
Meanwhile in a small sauce pan heat up the milk and butter. Do not let it boil. Stir in vanilla.
With electric mixer on slow speed add the hot milk to the egg mixture.  
Then gradually add the flour mixture. 
Once it is mixed, transfer batter evenly into the prepared cake pans. 
Bake for 30-40 minutes or until the cakes are golden brown and the tester inserted into the center comes out clean.
Cool on a wire rack for 15 minutes then remove from pans. 
*If you chose to use one large round pan instead, you would need to split the cake into two even layers when cool.

• Pastry Cream:

  1 1/2 cups heavy cream 

  3 egg yolks 

  1/3 cup sugar 

  pinch of salt 

  4 tsp corn starch 

  2 tbsp butter, cold & cut into 2 pieces 

  1 1/2 tsp vanilla extract

  
  

  In a saucepan over medium heat bring the heavy cream to a simmer stirring occasionally.

  Meanwhile whisk the egg yolks, sugar and salt together.

  Gradually add the cornstarch and continue to whisk until it becomes pale yellow and thick.

  When the heavy cream reaches a full simmer, slowly whisk it into the egg yolk mixture.

  Return the mixture to the saucepan and cook over medium heat whisking constantly (fyi: if you don't whisk constantly it won't work) until thick and glossy.

  Remove saucepan from the heat and whisk in the butter and vanilla. 

  Transfer to a small bowl and refrigerate for 2 hours.  

  
  

  When the pastry cream has set assemble the cake, then make the chocolate glaze.

  
  

Chocolate Glaze:
1/2 cup heavy cream

4 oz chopped dark chocolate

1 tbsp butter

3 tbsp corn syrup

Heat heavy cream to a boil and pour into a medium sized bowl filled with chocolate, butter and corn syrup.

Let sit for 1 minute, then stir until smooth.

Cool for 5-10 minutes so it can slightly thicken, then use immediately to top the cake.

  I had a little batter leftover- so I made some cupcakes too!

I found the mini banner idea on pinterest a while back. 

It was fun and very easy to make.

 The candles were from IParty.

Oh happy 24th year you handsome fella, I love you.