Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup pastry cream (store-bought or homemade)
- 4 oz semi-sweet chocolate, chopped
- 1/4 cup light corn syrup
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. Cream softened butter until fluffy; blend in eggs, milk, and vanilla until smooth.
- Pour batter into two greased 9-inch round cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- Heat milk in a saucepan until steaming. Whisk egg yolks, sugar, and cornstarch until smooth; pour hot milk gradually, whisking constantly. Cook mixture until thickened. Stir in vanilla and cool.
- On a serving plate, place one cooled cake layer, spread pastry cream on top, and place the second layer over it. Melt chocolate and corn syrup in a double boiler and pour over the top layer, letting it drip down the sides.
Notes
- Store covered in the refrigerator for 3-4 days for optimal freshness.
- For serving, pair with whipped cream and fresh berries for an appealing presentation.
- Make cake layers and pastry cream ahead of time to assemble closer to serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg