This cake has that sponge layer with the pastry cream right in the middle and covered with a beautiful chocolate ganache glaze. Break-in about 6 eggs yolks in a large bowl then add granulated sugar and a pinch of salt then whisk that until nice and smooth. Add in a quarter cup of all-purpose flour and whisk that in as well, the flour will help thicken the cream since it is a stable thickening agent.
Heat some milk over medium heat and take half of that milk and us it to temper the egg yolks, this will bring the temperature of teh egg yolks so they won’t crumble. Pour the egg yok mixture over the pot with the milk and cook it for about a minute. Once it starts to thicken, whisk it until super thick then add in butter and vanilla extract then straight in through a fine mesh and set it aside. over with a parchment paper and place it in the refrigerator.
For the cake, melt in whole milk and unsalted butter over low heat then add vanilla extract and leave them to the side. In a bowl,add all-purpose flour and baking powder, salt and whisk together. Add in three large eggs to the stand mixer with granulated white sugar and beat until puffy and airy.
Pour in the milk mixture then the dry ingredients and mix until alll the dry ingredients are combined. Pour the batter into a two 9 inch cake pan and bake into a 352-degree oven for 20 to 22 minutes until golden brown and a toothpick inserted at the centre comes out clean. Once baked, let it cool and place it on a wire rack and then start assembling it. Centre on elater on a plate and then take the pastry cream and spread from the centre towards the side of the cake.
Place the second layer and then pour the chocolate glaze over the top of the second layer. Once the cake has been coated with teh glaze it needs a really good chill, at least 3 hours in the refrigerator or you can make it a day before and it will be perfect to serve.
- 2 cups half-and-half
- 6 large egg yolks
- ½ cup (3 1/2 ounces) sugar
- pinch table salt
- ¼ cup unbleached all-purpose flour
- 4 tablespoons cold unsalted butter, cut into four pieces
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (7 1/2 ounces) unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon table salt
- ¾ cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- 1 ½ cups (10 1/2 ounces) sugar
- ½ cup heavy cream
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate, chopped fine
- Heat half-and-half in a medium saucepan over medium heat until just simmering.
- Meanwhile, whisk yolks, sugar, and salt in a medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated.
- Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper.
- Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.
- Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute.
- Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.
- Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes.
- Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated.
- Strain pastry cream through a fine-mesh strainer set over a medium bowl.
- Press lightly greased parchment paper directly on the surface and refrigerate until set, at least 2 hours and up to 24 hours.
For the Cake;
- Adjust oven rack to middle position and heat oven to 325 degrees.
- Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment.
- Whisk flour, baking powder, and salt together in a medium bowl.
- Heat milk and butter in a small saucepan over low heat until butter is melted.
- Remove from heat, add vanilla, and cover to keep warm.
- In a stand mixer fitted with the whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes.
- Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.
- Bake until tops are light brown and a toothpick inserted in centre of cakes comes out clean, 20 to 22 minutes.
- Transfer cakes to wire rack and cool completely in pan, about 2 hours.
- Run a small plastic knife around edge of pans, then invert cakes onto a wire rack. Carefully remove parchment, then reinvert cakes.
- Place one cake round on a large plate. Whisk pastry cream briefly, then spoon onto centre of the cake.
- Using an offset spatula, spread evenly to cake edge.
- Place the second layer on the pastry cream, bottom side up, making sure layers line up properly.
- Press lightly on top of the cake to level. Refrigerate cake while preparing the glaze.
For the Glaze;
- Bring cream and corn syrup to simmer in a small saucepan over medium heat. Remove from heat and add chocolate.
- Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
- Use an offset spatula to spread glaze to the edge of the cake, letting excess drip decoratively downsides.
- Chill finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.