Ingredients
Scale
- â…” cup granulated sugar
- ¼ teaspoon fine sea salt
- ¼ cup cornstarch
- 6 egg yolks (at room temperature)
- 2 cups whole milk (divided)
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon fine sea salt
- 3 large eggs (at room temperature)
- 1 ½ cups granulated sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup milk
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 2 tablespoons corn syrup
- 5 ounces bittersweet chocolate
Instructions
- Prepare pastry cream by whisking sugar, salt, cornstarch, egg yolks, and some milk in a bowl.
- Heat remaining milk in a saucepan until simmering, then temper egg mixture with hot milk.
- Cook over medium heat until thick, then stir in butter and vanilla; strain and cool.
- Preheat oven to 325°F, prepare cake pans with non-stick spray and parchment.
- Mix dry ingredients in a bowl and beat eggs with sugar until light and fluffy.
- Combine ingredients, add warm milk and butter, then divide batter between pans.
- Bake until toothpick comes out clean; cool in pans, then turn out to wire racks.
- Layer cooled cakes with pastry cream, then prepare chocolate ganache by heating cream and corn syrup.
- Mix in bittersweet chocolate until smooth, glaze the cake, refrigerate to set.
Notes
Ensure all ingredients are at room temperature for best results.
Whisk the pastry cream constantly to prevent lumps.
Cool cakes completely before frosting to maintain presentation.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 25
- Sodium: 150
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 6
- Cholesterol: 115