Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, and salt.

In a separate bowl, combine the wet ingredients, including eggs, milk, vanilla extract, and melted butter. Mix until smooth, then pour the batter evenly into the prepared pans.

Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

In a medium saucepan, heat the milk over medium heat until just bubbling, then remove it from the heat.

In a separate bowl, whisk egg yolks and sugar together until pale and creamy. Gradually pour the hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan over low heat.

Stir continuously until the custard thickens and coats the back of a spoon. Remove from heat and let it cool.

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for about 1 minute to soften the chocolate, then stir until smooth and glossy.

Allow the ganache to cool slightly until it thickens to a pouring consistency.

Place one of the cake layers on a serving plate and spread the cooled vanilla custard evenly across the top.

Carefully place the second cake layer on top of the custard. Pour the chocolate ganache over the entire cake, letting it drizzle down the sides.

Refrigerate the assembled Boston Cream Pie for at least 1 hour to allow the custard to set and the ganache to firm up.

When ready to serve, slice into generous pieces and enjoy.