Ingredients
Pastry Cream
- 4 large egg yolks, room temperature
- 3/4 cup (155g) sugar
- 4 tbsp (32g) cornstarch
- 2 cups (480ml) whole milk, room temperature
- 2 tbsp (28g) unsalted butter
- 2 tsp vanilla extract
Cake Layers
- 1 3/4 cups (228g) all-purpose flour (measured properly)
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs, room temperature
- 1 1/2 cups (310g) sugar
- 1 tbsp vanilla extract
- 3/4 cup (180ml) whole milk
- 1/2 cup (112g) unsalted butter
Chocolate Glaze
- 6 oz (1 cup) semi-sweet chocolate chips
- 2 tbsp corn syrup
- 1/2 cup (120ml) heavy whipping cream
Instructions
- Make the Pastry Cream: In a medium bowl, gently beat the egg yolks and set aside. In a large saucepan, whisk together sugar and cornstarch until smooth, then add milk. Cook over medium heat, stirring continuously, until the mixture thickens and just starts to simmer—avoid boiling. Gradually whisk a small amount of hot milk mixture into the egg yolks to temper, then combine the egg yolk mixture back into the saucepan. Return to heat and boil gently for 1 minute, stirring constantly. Remove from heat and stir in butter and vanilla until smooth. Pour into a bowl, cover with plastic wrap pressed directly on the surface to prevent a skin, and refrigerate for 1-2 hours until fully cooled.
- Prepare Cake Layers: Preheat oven to 350°F (176°C). Grease two 9-inch cake pans and line with parchment paper circles. In a bowl, whisk together flour, baking powder, and salt. In a mixer bowl, beat eggs, sugar, and vanilla on high speed until thick, pale, and fluffy, about 4 minutes. Heat milk and butter until the butter melts and the mixture is very hot but not boiling. Gently fold half of the dry ingredients into the egg mixture until mostly combined, then fold in the rest. Gradually whisk in the hot milk mixture until fully incorporated. Divide batter evenly between pans and bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool for 2-3 minutes in pans, then transfer to a cooling rack to cool completely.
- Make Chocolate Glaze: Place chocolate chips and corn syrup in a medium bowl. Heat heavy cream just until boiling and pour over the chocolate and syrup. Let sit for 1-2 minutes to soften, then stir until smooth and glossy.
- Assemble the Cake: Remove the domed tops from the cooled cake layers. Place one layer on a serving plate. Stir the chilled pastry cream to smooth it out and spread it over the first cake layer, leaving a small border at the edges. Top with the second cake layer. Pour the chocolate glaze over the top, spreading it toward the edges and allowing some to drip down the sides. Refrigerate until ready to serve. For best freshness, store in an airtight container and consume within 3-4 days.
Notes
- Tempering the egg yolks before adding them to the hot milk mixture prevents scrambling.
- Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
- Remove the domed tops of the cakes to create an even surface for assembly.
- The chocolate glaze sets nicely but remains soft enough to drip and coat elegantly.
- Use room temperature ingredients for better mixing and texture.
- Store the cake refrigerated and consume within 3-4 days for optimal taste and freshness.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American