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12 servings
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Ingredients
PASTRY CREAM
- 4 egg yolks
- 3/4 cup sugar
- 4 tbsp cornstarch
- 2 cups milk
- 2 tbsp butter
- 2 tsp vanilla extract
VANILLA CAKE
- 2 1/2 cups flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter room temperature
- 1 1/2 cups sugar
- 3 tbsp vegetable oil
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups milk
CHOCOLATE GANACHE
- 1 cup semi sweet chocolate chips
- 2 tbsp corn syrup
- 1/2 cup heavy whipping cream
Ingredients
PASTRY CREAM
VANILLA CAKE
CHOCOLATE GANACHE
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Instructions
PASTRY CREAM
- Make the pastry cream 1 day ahead. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
- Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
- Cook over medium heat, while stirring continuously, until mixture begins to thicken and bubble. Let it simmer.
- Be careful not to boil the mixture and remove from heat.
- Add a little bit of milk mixture to the egg yolks and whisk together right away so that it doesn't become scrambled egg. Then add egg mixture to milk mixture.
- Place the pan back on the heat and bring to a light boil. Keep stirring for about 1-2 minute until it thickens.
- Remove from heat and add the butter and vanilla extract. Whisk until smooth, then pour into a bowl and cover with clear wrap pressed against the top so that it doesn’t get a film on top and set in the fridge to cool overnight.
VANILLA CAKE
- Preheat oven to 350°F. Prepare two 9 inch cake pans with parchment paper circles in the bottom and grease the sides.
- In a medium sized bowl, combine the flour, baking powder and salt. This is the dry mixture.
- In a stand mixer bowl, add the butter, sugar and oil and beat together until light in color and fluffy, for about 3-4 minutes.
- Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Alternatively add 1/3 the flour and 1/2 milk to the butter mixture and mix. Scrape the sides and repeat this step. Finish the rest of the flour at the end. Scrape the sides again and do a final mixing with a spatula. Be careful not to overtake.
- Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- Let cool in the pan for about 10 minutes, then take it out of the pan and place on wire racks to cool completely.
CHOCOLATE GANACHE
- In a medium bowl, put in the chocolate chips and corn syrup
- Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips and corn syrup. Allow to sit for 1-2 minutes, then whisk until smooth.
ASSEMBLY
- Use a large serrated knife to remove any domes from the tops of the cakes so they are flat.
- Take the pastry cream out of the refrigerator and give the pastry cream a good stir with a whisk to smooth it out.
- Place first cake layer on a serving platter, then top with the pastry cream.
- Add the second cake layer to the top of the cake. Spread the chocolate ganache on top.
- Refrigerate cake until ready to serve.
Recipe Notes
Adapted from : Life, Love and Sugar
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