Ingredients
Pastry Cream
- 6 egg yolks (room temperature)
- 2/3 cup sugar (135g)
- 1/4 cup cornstarch (30g)
- 1 tbsp vanilla extract
- 2 cups whole milk (480mL)
- 1 tbsp unsalted butter (15g)
Cake
- 2 large eggs (room temperature)
- 1 cup cane sugar (200g)
- 1/2 cup whole milk (120mL)
- 5 tbsp unsalted butter (70g)
- 1 cup all-purpose flour (plus 2 tbsp, 140g total)
- 1 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 2 tsp vanilla extract
Ganache
- 1/4 cup heavy whipping cream (60mL)
- 4 ounces bittersweet chocolate (chopped, about 113g)
Instructions
- Prepare the Pastry Cream: Pour the milk into a medium saucepan, heat it until boiling, then turn off the heat and set aside. In a large bowl, whisk together egg yolks and sugar until light and thickened. Sift in cornstarch and mix until smooth. Gradually whisk in 1/4 cup of the hot milk mixture to temper the eggs, then whisk in the remaining milk mixture. Strain the mixture back into the saucepan. Cook over medium-high heat, whisking constantly until it thickens and boils gently. Continue whisking for 1-2 minutes after boiling to fully thicken. Remove from heat and stir in butter. Cover the surface with plastic wrap to prevent a skin and chill in the refrigerator.
- Preheat Oven and Prepare Pan: Set the oven to 350°F (175°C). Grease an 8-inch round cake pan with baking spray or butter and flour it. Line the bottom with parchment paper and spray again to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, and kosher salt. Set aside.
- Beat Eggs and Sugar: In a stand mixer fitted with a whisk attachment or a large bowl with a hand mixer, beat the eggs and sugar on medium speed until pale, thick, and fluffy, about 4 minutes. The mixture should leave a trail when the beater is lifted.
- Heat Milk and Butter: Combine milk and butter in a microwave-safe cup. Heat in 30-second intervals until the butter is melted and the milk is steaming hot.
- Combine Batter: On low mixer speed, gradually add the flour mixture to the egg mixture until just combined. Stir vanilla extract into the hot milk mixture, then slowly pour the hot milk mixture into the batter while mixing until fully combined. The batter should be thick like pancake batter with bubbles on top. Scrape the bowl sides and gently fold the batter to ensure even mixing.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for about 33 minutes until a toothpick inserted in the center comes out clean and the cake starts pulling away from the sides. Cool in the pan for several minutes, then invert onto a wire rack to cool completely.
- Assemble the Cake: Once cooled, cut the cake horizontally into two layers. Place the bottom layer on a serving plate, cut side up. Spread the chilled pastry cream evenly over it, leaving a one-inch border around the edges. Place the top layer over the filling and gently press down. Cover and chill in the refrigerator for at least two hours or overnight.
- Prepare the Ganache: When ready to serve, heat the heavy cream in a microwave-safe bowl until steaming, about 1 minute. Add the chopped bittersweet chocolate and let it sit for 5 minutes to soften. Stir gently until smooth and glossy.
- Finish the Cake: Pour the ganache over the chilled cake, spreading it evenly to the edges. Let it set slightly before slicing and serving.
Notes
- Ensure eggs and dairy ingredients are at room temperature for best mixing and texture.
- Covering the pastry cream with plastic wrap directly on the surface prevents a skin from forming.
- Do not overmix the cake batter once the flour is added; this keeps the cake light and fluffy.
- Chilling the assembled cake allows the flavors to meld and the filling to firm up.
- Use good quality bittersweet chocolate for a richer ganache flavor.
- Ganache can be prepared in advance and gently reheated before pouring.
- The cake is best served within 1-2 days for optimal freshness.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
