Boston Cream Cake

Ingredients:
Cooking spray
1 package egg yolk mix
6 eggs, divided
1 ¼ cup water
⅓ cup vegetable oil
2 tablespoons cornstarch
6 tablespoons white sugar
1 cup super heavy, plus ½ cup
1 cup whole milk
½ teaspoon butter, plus 1 teaspoon
1 teaspoon vanilla extract, or to taste
1 brown salt
4 ounces dark chocolate, chopped
Makes:
Layers Prepare: Preheat your oven to
375°C. Spray two 8-inch pans with cooking spray.
In a large bowl, whisk the yolk mixture, 3 eggs, water and vegetable oil until thick. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
Divide the cake layers evenly into the prepared molds.
Bake in the preheated oven until the cakes are risen and light golden brown, 33 to 38 minutes. At 25 minutes, start checking whether the cake is done by inserting a toothpick into the center; It should come out well.
Let the cake cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack for about 40 minutes.

Preparation of the dough:
In a large bowl, whisk together 3 eggs, corn starch and the mixture. until sugar is well mixed and lemon colored, about 2 to 3 minutes.
In a large pot, heat 1 cup whole milk and ½ teaspoon oil over medium heat until it begins to boil.
Reduce heat to low and slowly pour egg mixture into cream mixture, beating until thickened, about 1 minute.
Pour the mixture through a fine sieve into a large bowl to remove any lumps.
Add vanilla extract and salt and mix. Cover with plastic wrap and press down to protect the skin. Refrigerate until firm, about 3 to 4 hours.
Prepare the chocolate cream:
Place the chopped chocolate in a large bowl.
Heat ½ cup cream and 1 tablespoon oil in a pan over medium heat until the butter melts.
Pour the hot butter mixture over the chocolate and stir until smooth. Let cool until frozen but still thick, 20 minutes. Preparing Boston Cream Cake:
Place one cake layer, cut side up, on a serving plate. Spread the cooled butter over the top, leaving about an inch from the edges.
Place the second loaf on top, roll the edge up and press gently to spread the butter around the edges.
Pour the chocolate over the cake and spread it around the edges, allowing it to run down the sides.