Greg Patent wrote an article for Gastronomica on the history of the Boston Cream Pie in 2001. Among other things, he noted that the original topping for this cake was not a ganache but was made with confectioners fondant (which would have been a much more solid topping, almost like a thin layer of fudge.) This article is available on his website at http://www.thebakingwizard.com/wp-content/uploads/2012/11/BostonCreamPieByGregPatent.pdf Something Greg didn't go into was the regional variance in the topping. These days everyone expects a soft topping, so most recipes use a ganache. However, the sweetness of the topping seems to be a matter of regional preference, some parts of the country use a milk chocolate topping, other parts use a semi-sweet or almost bittersweet topping. Personally, I find if the topping is too sweet, it fights with the pastry creme, which, like any pastry cream filled dessert, should be the major source of sweetness.

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