In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt until well combined.

In a separate bowl, mix 4 room temperature eggs, 1 cup of whole milk, 1 cup of granulated sugar, and 2 teaspoons of vanilla extract until smooth.

Gently fold the wet mixture into the dry ingredients until no lumps remain, creating a velvety batter ready for baking.

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Pour the prepared cake batter evenly into the pans and bake for 25–30 minutes, or until the cakes are golden brown and a toothpick inserted in the center comes out clean.

Once baked, remove from the oven and allow the layers to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

In a medium saucepan, heat 2 cups of whole milk over medium heat until it just begins to simmer.

While the milk heats, whisk together 4 egg yolks and 1/2 cup of granulated sugar in a mixing bowl until pale and fluffy.

Gradually pour the hot milk into the egg mixture while whisking continuously to temper the eggs, then return the mixture to the saucepan.

Cook on low heat, stirring constantly until thickened, about 5 minutes, then set aside to cool.

In a small saucepan, heat 1 cup of heavy cream over medium heat until it bubbles around the edges.

Remove from heat and add 8 ounces of semisweet chocolate, letting it sit for 5 minutes to soften.

Stir the mixture gently until smooth and glossy, creating a rich chocolate ganache.

On a serving plate, place one cooled cake layer and spread a generous amount of custard on top, smoothing it out evenly.

Gently place the second cake layer on top of the custard and press down slightly.

Finally, pour the warm ganache over the top of the cake, allowing it to drip down the sides.

Refrigerate the assembled Boston Cream Pie for at least 30 minutes to set.