Boston Cream Pie

Whisk the flour, baking powder and salt together in a bowl.

Beat the softened butter with 150g of the granulated sugar until pale and fluffy, then beat in the eggs one at a time and the vanilla extract.

Fold in the flour mixture alternately with the 120ml of whole milk until just combined, then pour into a lined cake tin.

Bake at 175°C until a skewer inserted comes out clean, then cool completely on a wire rack.

Whisk the egg yolks, 60g of granulated sugar and cornflour together in a saucepan until smooth.

Whisk in the 350ml of whole milk, then cook over medium heat, whisking constantly, until the custard thickens and a meat thermometer reads 71°C.

Slice the cooled cake horizontally into two layers and sandwich with the cooled custard.

Warm the heavy cream in a small saucepan until steaming, then pour over the chopped dark chocolate and stir until smooth to make the glaze, then pour over the top of the cake and let it drip down the sides.