Go Back
+ servings

Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Servings 6
Calories 705kcal

Ingredients

The Cake

  • 2 large egg
  • 1 cup sugar
  • 1/2 cup whole milk
  • 5 tbsp butter (70g) unsalted
  • 1 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp vanilla extract

The Ganache

  • 1/4 cup heavy cream 35%
  • 113 g unsweetened chocolate chopped, 60-70% cacao

The Filling

  • 6 large egg yolk room temp
  • 2/3 cup sugar
  • 1/4 cup corn starch
  • 1 tbsp vanilla extract
  • 2 cup whole milk
  • 1 tbsp butter (15g) unsalted

Optional

  • 20 g unsweetened chocolate shaved, 60-70% cacao

Instructions

The Cake

  • Place an oven rack in the center of the oven and preheat to 350F
  • whisk together flour, baking soda and salt and set aside
  • Whisk together the eggs and sugar until pale, thick and fluffy. About 4 minutes
  • mix together the milk and butter in a microwave safe bowl and microwave at 30 second intervals until the butter is melted and the milk is steamed
  • With your mixer on low gradually mix together the flour and egg mixtures. Add the eggs in the bowl, then slowly and gradually add the flour about 1/4 cup at a time, allowing it to combine before adding more.
  • Once combined, add vanilla and milk / butter and continue mixing until a thick batter forms
  • Pour batter evenly into two greased 8" baking pans and bake on the middle rack for around 30-35 minutes or until a toothpick inserted in the center comes out clean

The Ganache (the easy way)

  • In a medium microwave safe mixing bowl microwave the the cream until steaming- about 1 minute
  • Add the chocolate to the bowl and let stand for 5 minutes.
  • Stir until chocolate fully melts into the cream and it all becomes smooth

The Filling

  • pour the milk into a medium sauce pan and heat over medium until boiling. Immediately remove from heat and set aside
  • Whisk together egg yolks and sugar until light and thickened. Add corn starch and continue mixing until all lumps are gone
  • add 1/4 cup of milk to the sugar and eggs while mixing, once incorporated add the remaining milk and continue whisking till homogenous.
  • Pour the mixture through a sieve, back into the pot and cook over medium high heat, whisking constantly until thickened and boiling slowly.
  • Cook while whisking for another 1-2 minutes until thickened.
  • Remove from heat, stir in the butter, allow to cool slightly, then cover to prevent a skin forming. Chill in fridge until needed

Assembly

  • Once cooled, remove the cakes from their pans and allow to fully cool to room temperature on a cooling rack
  • Place one cake down on a plate or cake stand, optionally dust with shaved chocolate around the rim
  • Evenly pipe or spread the filling on top of the cake
  • Place the second cake on top of the filling, pressing lightly
  • Spread ganache on the top liberally, allowing to drip down the sides.

Notes

Regular pans you find at the dollar store or grocery store tend to be 9" diameter. These will work, but will result in thinner cakes that struggle under the weight of the ganache. The resulting cake, while still delicious, will be fragile.

Nutrition

Nutrition Facts
Amount per Serving
Calories
705
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
299
mg
100
%
Sodium
 
267
mg
12
%
Potassium
 
436
mg
12
%
Carbohydrates
 
89
g
30
%
Fiber
 
4
g
17
%
Sugar
 
61
g
68
%
Protein
 
14
g
28
%
Vitamin A
 
995
IU
20
%
Vitamin C
 
1
mg
1
%
Calcium
 
200
mg
20
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.