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🍰 Ingredients:
For the Sponge Cake:
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) whole milk (warm)
- 2 tbsp (30g) unsalted butter (melted)
- 1 tsp vanilla extract
For the Pastry Cream:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 tbsp (30g) unsalted butter
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 1/2 cup (120ml) heavy cream
- 4 oz (115g) semisweet or dark chocolate (chopped)
🥣 Instructions
1. Bake the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, soda, and salt.
- Cream butter and sugar until fluffy. Beat in eggs one at a time. Add vanilla.
- Add dry mix in 3 parts, alternating with buttermilk.
- Divide batter into pans and bake 22–25 min or until toothpick comes out clean.
- Cool completely.
2. Make the Pastry Cream
- Heat milk in a saucepan until just boiling.
- In a bowl, whisk yolks, sugar, and cornstarch.
- Slowly pour hot milk into the yolk mix while whisking (temper).
- Return to pan, cook over medium heat, whisking constantly, until thick.
- Remove from heat, stir in vanilla and butter. Chill in fridge for 1–2 hours.
3. Prepare Ganache
- Heat cream until just simmering.
- Pour over chocolate and butter in a bowl. Let sit 2 min.
- Stir until smooth and glossy. Cool slightly.
4. Assemble
- Place one cake layer on a plate.
- Spread pastry cream evenly on top.
- Add second cake layer.
- Pour ganache over the top, letting it drip over the sides.
- Chill for at least 1 hour before slicing.
🍫 Variation 1: Cupcake Version
- Bake cake in muffin tins.
- Fill each cupcake center with pastry cream using a piping bag.
- Dip tops in ganache.
🥧 Variation 2: Pie-Crust Twist
- Bake a buttery pie crust shell.
- Fill with thick pastry cream.
- Top with a firm chocolate glaze (add extra chocolate to the ganache for firmness).
