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 Pastry Cream. In a saucepan, heat Milk until just simmering.
In a separate bowl, whisk together Sugar, Cornstarch, and Egg yolks until pale and thick. Slowly whisk in the hot Milk, tempering the yolks.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and stir in Butter and Vanilla bean paste. Pour pastry cream into a bowl, cover with plastic wrap (pressing directly onto the surface), and refrigerate until cold.
Prepare the Chocolate Ganache. Place Chocolate in a heatproof bowl. Heat Heavy cream until just simmering, then pour over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy.
Once the cake is completely cool, split it horizontally into two layers. Spread the Pastry Cream evenly over the bottom layer. Top with the second layer of cake.
Pour the Chocolate Ganache 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 gCake flour
1 1/2 cups360 mLGranulated sugar
3 tsp15 mLBaking powder
1/4 tsp1.25 mLSalt
1/2 cup120 mLMilk
1/4 cup60 mLUnsalted butter, melted
22Large eggs
1 tsp5 mLVanilla extract
1/2 tsp2.5 mLAlmond extract
2 cups480 mLWhole milk
1/2 cup120 mLGranulated sugar
1/4 cup30 gCornstarch
44Large egg yolks
2 tbsp30 mLUnsalted butter, cut into pieces
1 tsp5 mLVanilla bean paste
6 oz170 gSemi-sweet chocolate, finely chopped
1/2 cup120 mLHeavy cream
Equipment
9-inch round cake pan
Mixing bowls
Whisk
Saucepan
Wire rack
Heatproof 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 Pastry Cream. In a saucepan, heat Milk until just simmering.
In a separate bowl, whisk together Sugar, Cornstarch, and Egg yolks until pale and thick. Slowly whisk in the hot Milk, tempering the yolks.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and stir in Butter and Vanilla bean paste. Pour pastry cream into a bowl, cover with plastic wrap (pressing directly onto the surface), and refrigerate until cold.
Prepare the Chocolate Ganache. Place Chocolate in a heatproof bowl. Heat Heavy cream until just simmering, then pour over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy.
Once the cake is completely cool, split it horizontally into two layers. Spread the Pastry Cream evenly over the bottom layer. Top with the second layer of cake.
Pour the Chocolate Ganache 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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