Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together the Cake ingredients until smooth. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
While cake cools, prepare the Custard. In a saucepan, whisk together Milk, Sugar, and Cornstarch. Cook over medium heat, stirring constantly, until thickened.
In a separate bowl, whisk Yellow egg yolks. Temper the yolks by slowly whisking in about 1/2 cup of the hot milk mixture. Pour the tempered yolks back into the saucepan and cook for 1 minute more, stirring constantly.
Remove from heat and stir in Butter and Vanilla extract. Pour custard into a bowl, cover with plastic wrap (pressing directly onto the surface to prevent a skin from forming), and refrigerate until cold.
Prepare the Chocolate Glaze. In a microwave-safe bowl, combine Chocolate chips and Heavy cream. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
Once the cake is completely cool, split it horizontally into two layers. Spread the Custard evenly over the bottom layer. Top with the second layer of cake.
Pour the Chocolate Glaze over the top of the cake, allowing it to drip down the sides. Refrigerate for at least 30 minutes before serving.
Ingredients
8
2 1/4 cups280 gAll-purpose flour
1 1/2 cups360 mLGranulated sugar
3 tsp15 mLBaking powder
1/2 tsp2.5 mLSalt
1/2 cup120 mLMilk
1/4 cup60 mLVegetable oil
22Large eggs
1 tsp5 mLVanilla extract
2 cups480 mLMilk
1/2 cup120 mLGranulated sugar
1/4 cup30 gCornstarch
1/4 cup60 gYellow egg yolks
2 tbsp30 mLButter
1 tsp5 mLVanilla extract
1/2 cup120 mLSemi-sweet chocolate chips
2 tbsp30 mLHeavy cream
Equipment
9-inch round cake pan
Mixing bowls
Whisk
Saucepan
Wire rack
Microwave-safe bowl
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together the Cake ingredients until smooth. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
While cake cools, prepare the Custard. In a saucepan, whisk together Milk, Sugar, and Cornstarch. Cook over medium heat, stirring constantly, until thickened.
In a separate bowl, whisk Yellow egg yolks. Temper the yolks by slowly whisking in about 1/2 cup of the hot milk mixture. Pour the tempered yolks back into the saucepan and cook for 1 minute more, stirring constantly.
Remove from heat and stir in Butter and Vanilla extract. Pour custard into a bowl, cover with plastic wrap (pressing directly onto the surface to prevent a skin from forming), and refrigerate until cold.
Prepare the Chocolate Glaze. In a microwave-safe bowl, combine Chocolate chips and Heavy cream. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
Once the cake is completely cool, split it horizontally into two layers. Spread the Custard evenly over the bottom layer. Top with the second layer of cake.
Pour the Chocolate Glaze over the top of the cake, allowing it to drip down the sides. Refrigerate for at least 30 minutes before serving.
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