Ingredients:

  • 1 ½ cups all-purpose flour (180 g)
  • 1 ½ tsp baking powder (6 g)
  • ½ tsp salt (2.5 g)
  • ½ cup unsalted butter, softened (115 g)
  • 1 cup granulated sugar (200 g)
  • 3 large eggs
  • 1 tsp vanilla extract (5 ml)
  • ½ cup milk (120 ml)
  • 2 cups whole milk (480 ml)
  • ½ cup granulated sugar (100 g)
  • 1/4 cup cornstarch (30 g)
  • ¼ tsp salt (1.5 g)
  • 3 large egg yolks
  • 1 tsp vanilla extract (5 ml)
  • 2 tbsp unsalted butter (28 g)
  • 1 cup heavy cream (240 ml)
  • 8 oz semi-sweet chocolate, chopped (225 g)
  • 2 tbsp unsalted butter (28 g)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla.
  3. Gradually add dry ingredients and milk, alternating and mixing until smooth. Divide batter evenly between the prepared pans.
  4. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
  5. In a saucepan, heat milk until steaming but not boiling. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth.
  6. Gradually whisk in hot milk to temper the egg mixture. Return the mixture to the saucepan and cook, stirring constantly until thickened.
  7. Remove from heat and stir in vanilla and butter. Let cool, then refrigerate.
  8. In a saucepan, heat cream until just steaming. Pour over chopped chocolate in a bowl and let sit for 5 minutes.
  9. Stir until smooth, then add butter. Let cool slightly until thickened.
  10. Slice each cake layer in half horizontally to create four layers. Place the first layer on a serving plate and spread a layer of pastry cream.
  11. Add a second layer and repeat until all layers are stacked. Pour the chocolate ganache over the top, allowing it to drip down the sides.