Ingredients

• All-purpose flour - 1 cup
• Sugar - 1 cup
• Baking powder - 1 teaspoon
• Salt - ½ teaspoon
• Unsalted butter - ½ cup
• Whole milk - ½ cup
• Vanilla extract - 1 teaspoon
• Eggs - 3 large
• Cornstarch - ¼ cup
• Heavy cream - 1 cup
• Chocolate chips - 1 cup
• Light corn syrup - 1 tablespoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and grease two 8-inch round cake pans.

2. 2.

   In a bowl, mix flour, 1/2 cup sugar, baking powder, and salt.

3. 3.

   In another bowl, beat 1/2 cup butter with 1/2 cup sugar until fluffy. Add eggs one at a time, beating well.

4. 4.

   Gradually add dry ingredients to the butter mixture, alternating with 1/2 cup milk and 1 teaspoon vanilla extract. Mix until smooth.

5. 5.

   Divide the batter between the prepared pans and bake for 20-25 minutes until golden and a toothpick comes out clean.

6. 6.

   For the custard, heat 1 cup heavy cream in a saucepan until steaming. In a bowl, whisk 1/4 cup sugar, 1/4 cup cornstarch, and 1/2 cup milk.

7. 7.

   Slowly pour hot cream into the cornstarch mixture while whisking. Return to the saucepan and cook until thickened.

8. 8.

   Cool the custard slightly, then spread between the cooled cake layers.

9. 9.

   For the glaze, melt 1 cup chocolate chips with 1 tablespoon corn syrup and 1/4 cup heavy cream in a saucepan over low heat.

10. 10.

    Pour chocolate glaze over the top of the cake, allowing it to drip down the sides.

11. 11.

    Chill the assembled cake for at least 1 hour before serving.

Nutritional Facts