-1 1/2 C Unbleached all purpose flour -3/4 C sugar
-1 1/2 tsp baking powder -2 Large eggs, room temp
-1/4 tsp salt -2 tsp vanilla extract
-3/4 C unsalted butter, room temp -2/3 C milk
Creme Custard Filling:
-1 1/4 C milk -pinch of salt
-3 large egg yolks -1 Tbsp unsalted butter
-1/4 C sugar -1 1/2 tsp vanilla extract
-2 Tbsp corn starch -1/2 C heavy cream, chilled
Chocolate Glaze:
-4 oz bittersweet chocolate, finely chopped -1 1/2 tsp light corn syrup
-1/2 C heavy creme
Directions:
to make cake, preheat oven to 350 degrees. Butter and flour 9x2 round cake pan. Sift the flour, baking powder, and salt into a med bowl, set aside. In standing mixer fitted with paddle attachment, bream butter and sugar until light and fluffy. Add eggs one by one, beating well after each. Beat in vanilla. Turn mixer on low and add flour in 3 parts, alternating with milk. Pour batter into pan and bake until golden brown, about 30 minutes. Cool completely-on rack in pan for 15 min, then take out of pan. When ready to assembly, cut cake in half with serrated knife.
Filling: in small sauce pan, heat milk over medium heat until bubbles appear around edges. Remove from heat. In med. bowl whisk yolks, sugar, cornstarch and salt. While whisking, gradually pour milk into eggs. Pour egg mixture back into sauce pan. Whisk constantly and bring to a boil over med. heat. Cook for 1 min, or until thickened. Removed from heat,stir in butter and vanilla. Cover with plastic wrap and refrigerate for 1 hr. Whip cream until soft peak. Lightly whisk custard to loosen. Fold cream into custard. Refrigerate until ready to assemble cake.
Glaze: Chocolate and corn syrup in small bowl. In saucepan bring cream to boil. Pour cream over choc and stir until smooth. Cool slightly before glazing the cake.
