Ingredients

Method

Preheat your oven to 350°F (175°C).

For the cake, mix together the flour, baking powder, and salt in a bowl. In another bowl, beat the butter and sugar until creamy. Beat in the eggs, one at a time, and the vanilla. Alternately beat in the flour mixture and milk.

Pour the batter into a greased and floured 9-inch round cake pan. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the pastry cream, heat the milk in a saucepan until hot but not boiling. In another saucepan, mix the sugar, cornstarch, and salt. Gradually whisk in the hot milk. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from the heat.

Beat the egg yolks in a bowl. Gradually whisk in about 1/2 cup of the hot milk mixture, then whisk the egg yolk mixture back into the saucepan with the rest of the hot milk mixture. Cook over low heat, stirring constantly, for 2 minutes.

Remove the pastry cream from the heat and stir in the butter and vanilla. Let cool, then refrigerate until cold.

For the chocolate glaze, heat the cream in a saucepan until hot but not boiling. Remove from the heat and add the chocolate. Let stand for 5 minutes, then stir until smooth.

To assemble the cake, cut the cooled cake in half horizontally. Spread the cold pastry cream over the bottom half, then top with the other half. Pour the chocolate glaze over the top, spreading it to drip down the sides. Let stand until the glaze is set.