Traditionally made with yellow sponge cake, this Boston Cream Pie chocolate through and through! (Yes, the famous 'pie' is actually a cake!)

Chocolate-Chocolate Boston Cream Pie

Cake:
1 cup all-purpose flour 1 cup granulated sugar 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking soda 6 tablespoons butter, softened 1 cup milk 1 large egg 1 teaspoon vanilla extract
Chocolate Filling:
1/2 cup granulated sugar 1/4 cup unsweetened cocoa powder 2 tablespoons cornstarch 1 1/2 cups light cream 1 tablespoon butter 1 teaspoon vanilla extract
Chocolate Glaze:
2 tablespoons water 1 tablespoon butter 1 tablespoon corn syrup 2 tablespoons unsweetened cocoa powder 3/4 cup powdered sugar 1/2 teaspoon vanilla extract

Heat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
For Cake: In a large bowl, stir together flour, sugar, cocoa and baking soda. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
For Chocolate Filling. In medium saucepan, stir together sugar, cocoa and cornstarch; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.
Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
For Chocolate Glaze: In a small saucepan, heat water, butter and corn syrup to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Refrigerate leftover cake.

Makes 8 servings.