Ingredients
- 1 & 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups whole milk (for custard)
- 1/3 cup granulated sugar (for custard)
- 1/4 cup cornstarch
- 1/4 teaspoon salt (for custard)
- 2 egg yolks
- 1 tablespoon vanilla extract (for custard)
- 2 tablespoons unsalted butter (for custard)
- 1/2 cup semisweet chocolate chips (for glaze)
- 1/4 cup heavy cream (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with milk until well combined.
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks.
- In a saucepan, heat 2 cups of milk until it’s just about to boil. In another bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Gradually stir in the hot milk.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens. Remove from heat and stir in butter and vanilla. Allow to cool.
- In a small saucepan, heat the heavy cream until warm but not boiling. Add the chocolate chips and let sit for a minute, then stir until smooth. Add vanilla extract.
- Place one cooled cake layer on a serving plate and spread half of the custard on top. Place the second layer on top of the custard and top with the remaining custard. Finally, pour the chocolate glaze over the top, letting it cascade down the sides.
- Refrigerate for at least an hour to set the custard and glaze. Slice and enjoy!
Notes
Use a serrated knife to avoid tearing the cake. Ensure your eggs are at room temperature for a fluffy batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian