Description
A classic dessert with a rich pastry cream filling and chocolate ganache.
Ingredients
Scale
- 1 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/4 cup whole milk
- 1/4 cup unsalted butter
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup heavy cream
- 4 oz bittersweet or semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together until light, fluffy, and pale yellow—this should take about 5–7 minutes. It’s key for the sponge texture. In a small saucepan, warm the milk and butter until the butter melts. Remove from heat and stir in vanilla.
- In a separate bowl, sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, taking care not to deflate it. Then, gently fold in the warm milk mixture.
- Divide the batter evenly between the pans and bake for 20–25 minutes or until golden and springy to the touch. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
- In a medium saucepan, heat the milk for the pastry cream over medium heat until it begins to steam, but do not let it boil.
- Meanwhile, whisk the egg yolks, sugar, cornstarch, and salt in a separate bowl until smooth. Slowly pour in the warm milk, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens—about 5 minutes.
- Remove from heat, stir in butter and vanilla. Pour the cream into a bowl, cover with plastic wrap (pressing it directly on the surface to prevent a skin), and chill until cold and set.
- In a small saucepan, heat the cream for the ganache until just simmering. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Add butter and vanilla, and stir until glossy. Let the ganache cool slightly before using.
- Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the top, all the way to the edges. Top with the second cake layer.
- Pour the ganache over the top layer, letting it drip slightly down the sides for a rustic look. Use a spatula to smooth it if needed. Refrigerate for at least 1 hour before serving so the layers can set.
Notes
- Make sure to let the ganache cool slightly before pouring to achieve a smooth finish.
- For best results, refrigerate overnight to enhance flavors.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 19g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg