Boston "Black Forest" Cream Pie

Add the cornstarch to 1/4 cup of the milk and stir to combine. Set aside.

Add the remaining milk to a pot on the stove with the sugar and cook until boiling. Remove from heat.

Add the egg and egg yolks to the milk and cornstarch mixture. Beat well.

Pour 1/3 of the hot milk into the egg mixture, whisking constantly.

Pour the warmed egg mixture back into the pot with the remaining hot milk, continuing to whisk.

Return the pot to medium heat and continue to whisk until the mixture thickens into a custard.

Remove from heat and stir in the butter and vanilla.

Stir well and refrigerate to cool completely.

In a bowl, combine the dry ingredients: cake flour, cocoa powder, baking powder, baking soda, and salt. Mix well and sift once if needed.

In a mixer, beat the egg yolks with half of the sugar (1/3 cup) until light yellow. Set aside.

In the mixer, add the egg whites with the remaining sugar. Beat until stiff white peaks form.

Combine the melted butter, cherry juice, and vanilla.

Gently fold the beaten egg yolks into the beaten egg whites until halfway combined.

Add the flour mixture and continue to gently fold until the flour is halfway combined.

Finally, add the butter, cherry juice, and vanilla mixture (from step 12) and fold until all ingredients are just combined.

Pour the batter into two 8-inch or 9-inch cake pans. Bake at 350°F for 18-20 minutes. (For 8-inch pans, reduce baking time by about 2 minutes).

Place the heavy cream and dark chocolate in a microwave-safe container and microwave for 20 seconds.

Remove and stir. Repeat microwaving in 20-second intervals and stirring two to three more times, or until the chocolate just begins to melt into the cream.

Once the chocolate begins to melt into the cream, discontinue microwaving. Continue stirring, allowing the chocolate to slowly melt into the warm cream, forming a ganache. This may take a minute or two.

Place one layer of cake, then spread the pastry cream (custard) over it.

Add the cherries, then place the second cake layer on top.

Finally, pour the ganache over the top of the cake, allowing it to drip over the edges.