Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 45 mins
Servings:
12
Yield:
1 (9-inch) 2-layer cake
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans. Sift all-purpose flour, cake flour, baking powder, and salt together in a medium bowl; set aside
Beat 6 tablespoons of butter and 3/4 cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in eggs, one at a time, then vanilla. Add flour mixture alternately with milk in three additions, beating just until smooth after each. Divide the batter between the 2 prepared pans.
Bake in the preheated oven until centers spring back when lightly touched, 15 to 18 minutes. Turn cakes out onto wire racks to cool.
To make the custard filling: Combine 1/2 cup light cream with 1/4 cup of milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of sugar and salt, stirring until dissolved. Remove the pan from heat.
Whisk remaining 1/4 cup of milk and cornstarch in a small bowl until smooth. Whisk in 2 eggs. Add hot cream mixture in a thin stream, whisking constantly. Return to mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in 1/2 teaspoon vanilla. Allow custard to cool to room temperature.
To make the chocolate glaze: Warm chocolate pieces and 2 tablespoons butter in a heavy saucepan over low heat until completely melted. Remove from heat and whisk in cream in a slow, steady stream. Stir in confectioners’ sugar and vanilla until glossy. If glaze thickens too much, add a few drops of warm cream to loosen.
To assemble the cake: Place one cake layer on a serving plate. Spread cooled custard evenly on top, leaving a small border around the edge. Top with second cake layer. Pour warm chocolate glaze over the top, allowing it to drip slightly down the sides.
Cook’s Note
Chill the pie for 30 minutes to make it easier to slice. A serrated knife works best for cutting clean slices.
Nutrition Facts (per serving)
| 326 | Calories |
| 15g | Fat |
| 43g | Carbs |
| 5g | Protein |
