Ingredients

• All-purpose flour - 1 ½ cups
• Granulated sugar - 1 cup
• Baking powder - 1 ½ teaspoons
• Salt - ½ teaspoon
• Unsalted butter - ½ cup
• Whole milk - ½ cup
• Vanilla extract - 1 teaspoon
• Eggs - 2 large
• Egg yolks - 4
• Cornstarch - ¼ cup
• Heavy cream - 1 ½ cups
• Semi-sweet chocolate chips - 1 cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.

2. 2.

   In a bowl, whisk together flour, baking powder, and salt.

3. 3.

   In another bowl, beat butter and 1 cup of sugar until light and fluffy.

4. 4.

   Add eggs one at a time, mixing well after each addition. Stir in vanilla.

5. 5.

   Alternately add the flour mixture and 1/2 cup of milk to the batter, beginning and ending with the flour.

6. 6.

   Divide the batter between the prepared cake pans. Bake for 20-25 minutes or until a toothpick comes out clean.

7. 7.

   Cool cakes in pans for 10 minutes, then remove from pans to cool completely on wire racks.

8. 8.

   To make the custard, whisk egg yolks, cornstarch, and 1/2 cup sugar in a medium saucepan.

9. 9.

   Gradually whisk in heavy cream. Cook over medium heat, stirring constantly, until thickened.

10. 10.

    Remove from heat and stir in 1 teaspoon vanilla. Let cool completely.

11. 11.

    For the chocolate glaze, melt chocolate chips with 1/4 cup heavy cream in a double boiler, stirring until smooth.

12. 12.

    Place one cake layer on a serving plate. Spread custard over the top.

13. 13.

    Top with the second cake layer. Pour chocolate glaze over the top, allowing it to drip down the sides.

14. 14.

    Refrigerate for at least 1 hour before serving.

Nutritional Facts