INGREDIENTS

FOR THE PASTRY CREAM:

2 tablespoons unsalted butter
4 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1 3/4 cups whole milk
2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
FOR THE CAKE:

3 large eggs
1 1/4 cups all-purpose flour, plus more for sprinkling
2 teaspoons baking powder
6 tablespoons (3/4 stick) unsalted butter, plus more for the pans
3/4 cup whole milk
2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
1/2 teaspoon kosher salt
1 1/4 cups granulated sugar
FOR THE CHOCOLATE GANACHE:

4 ounces bittersweet chocolate, or 2/3 cup bittersweet chocolate
chips
1 tablespoon light corn syrup
1/8 teaspoon kosher salt
1/2 cup plus 1 tablespoon heavy cream

INSTRUCTIONS

MAKE THE PASTRY CREAM:

Fit a fine-mesh strainer over a medium bowl. Cut 2 tablespoons
unsalted butter into small cubes.

Place 4 large egg yolks, 1/2 cup granulated sugar, 3 tablespoons
cornstarch, and 1/4 teaspoon kosher salt in a medium saucepan. Whisk
until no dry bits remain and the mixture is well combined. Add 1 3/4
cups whole milk and whisk to combine.

Cook over medium heat, whisking constantly, until the mixture begins
to thicken, about 8 minutes. Once it thickens, continue to whisk,
pausing every few seconds to check for bubbles. As soon as it begins
to bubble, continue to whisk constantly for 1 minute. Remove the
saucepan from the heat.

Add the butter and 2 teaspoons vanilla extract or 1 teaspoon vanilla
bean paste. Whisk until the butter is melted. Scrape into the strainer
and push through the strainer with a flexible spatula. Scrape the
pastry cream on the underside of the strainer into the bowl. Discard
the contents of the strainer. Press a sheet of plastic wrap directly
onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, at least 3 hours and up to 3 days.

MAKE THE CAKE:

Place 3 large eggs in the bowl of a stand mixer (or large bowl if
using an electric hand mixer). Let sit until room temperature.
Meanwhile, arrange a rack in the middle of the oven and heat the oven
to 325ºF. Coat the sides and bottoms of 2 (9-inch) round cake pans
with butter. Line the bottom of each pan with a parchment paper round.
Sprinkle a little all-purpose flour over the sides and bottoms, and
tilt and shake to distribute evenly, tapping out the excess.

Place 1 1/4 cups all-purpose flour and 2 teaspoons baking powder in a
medium bowl and whisk to combine. Cut 6 tablespoons unsalted butter
into small cubes and place in a microwave-safe measuring cup. Add 3/4
cup whole milk and microwave in 30-second intervals, stirring in
between each, until the butter is melted, 60 to 90 seconds total. (Alternatively, heat the butter and milk in a small saucepan over
medium heat.)

Add 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt, and stir
to combine.

Add 1 1/4 cups granulated sugar to the bowl of eggs. Beat with the
whisk attachment on high speed until thick and doubled in volume,
about 6 minutes. The mixture should fall back on itself in a ribbon
and be pale yellow in color. Reduce the mixer speed to low and pour in
the milk mixture in a steady stream. Add the flour mixture, a few
spoonfuls at a time, and beat, scraping down the sides of the bowl
halfway through, until just combined, about 30 seconds total.

Evenly divide the batter between the pans (about 14 ounces or 2 3/4
cups each). Bake until the cakes are a light golden brown and until a
tester inserted in the center of each cake comes out clean, 22 to 25
minutes.
Place the pans on a wire rack and let cool for 15 minutes. Run a small
offset spatula or thin knife around the edges of each cake to loosen.
Flip the cakes out of the pans onto the rack and remove the parchment
paper. Gently flip right side up, and let cool completely, about 30
minutes.

ASSEMBLE THE CAKE:

Place one cake right-side up on a large flat serving plate or cake
stand. Stir the pastry cream to loosen. Dollop onto the cake and
spread into an even layer, going all the way to the edges. Place the
second cake layer on top with the bottom facing up. Press down gently
to adhere. Refrigerate for at least 2 hours or overnight.

MAKE THE CHOCOLATE GANACHE:

Coarsely chop 4 ounces bittersweet chocolate (or use 2/3 cup
bittersweet chocolate chips) and place in a medium bowl. Add 1
tablespoon corn syrup and 1/8 teaspoon kosher salt.
Place 1/2 cup plus 1 tablespoon heavy cream in a small microwave-safe
bowl (or measuring cup) and microwave in 30-second intervals until it
begins to bubble, about 90 seconds total. (Alternatively, heat in a
small saucepan over medium-high heat until bubbling around the
edges.)
Immediately pour the cream over the chocolate. Let sit for 1 minute.
Whisk until the chocolate is melted and the mixture is smooth. Pour
the ganache over the chilled cake, letting it run down the sides of
the cake. Refrigerate until the ganache is set, about 30 minutes.

Make ahead: The pastry cream can be made up to 3 days ahead and
refrigerated.

The cakes can be baked up to 1 day ahead. Once completely cool, wrap
tightly in plastic wrap and store at room temperature.

The cake, without the chocolate ganache, can be assembled the day
before. One hour before serving, make the ganache, finish assembling
the cake, and refrigerate until set.

Storage: Leftover cake can be refrigerated in an airtight container
for up to 3 days.

Per serving, based on 10 servings. (% daily value)

Calories
475
Fat
22.8 g (35.1%)
Saturated
13.1 g (65.6%)
Carbs
62.1 g (20.7%)
Fiber
1.1 g (4.5%)
Sugars
46.6 g
Protein
7.5 g (14.9%)
Sodium
296.7 mg (12.4%)

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