Mini Boston Cream Pies

Steps

• 1

  To make the cake, preheat oven to 350°F. In a mixing bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
• 2

  Using the paddle attachment of a stand mixer or a hand mixer, blend in unsalted butter until it's well-mixed into the dry ingredients. It should resemble a coarse sand.
• 3

  In a separate bowl, stir together eggs, buttermilk, and vanilla.
• 4

  Add wet to dry ingredients and mix until just combined. Try not to over-mix.
• 5

  Butter and flour a 9 inch cake tin and pour batter into tin.
• 6

  Bake cake for 35-40 minutes at 350°F until the cake is set and a tester comes out clean from the center. It should be nicely browned on top.
• 7

  Let cake cool for a few minutes and then break it into pieces.
• 8

  For filling, whisk together eggs, sugar, and yogurt in a medium bowl.
• 9

  In a small saucepan, whisk together milk and cornstarch over medium-low heat. Continue to heat until the mixture is steaming and thick.
• 10

  Whisk hot milk mixture into yogurt mixture. Stir in vanilla. Cool in the fridge for 2-3 hours until the custard is thick and set.
• 11

  For ganache, add all the ingredients to a microwave safe bowl and microwave on high in 20 second bursts until the mixture is melted.
• 12

  To make the cups, add some cake to each glass/cup, then top with a spoonful of vanilla custard, and then a small spoonful of chocolate ganache. Repeat the layers in each.
• 13

  Chill cups until you serve them.