Description
This elegant dessert combines the best of both worlds — the lightness of a sponge cake and the richness of a cream pie. The soft vanilla layers cradle a smooth custard filling, all crowned with glossy chocolate ganache. A true American classic that never goes out of style.
Ingredients
Scale
- 1½ cups (190 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1½ tsp vanilla extract
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) heavy cream
- 2 cups (480 ml) whole milk (for pastry cream)
- ½ cup (100 g) granulated sugar (for pastry cream)
- ¼ cup (30 g) cornstarch
- 4 large egg yolks
- 1½ tsp vanilla extract (for pastry cream)
- 2 tbsp unsalted butter (for pastry cream)
- 1 cup (170 g) semisweet or dark chocolate chips
- ½ cup (120 ml) heavy cream (for ganache)
- 1 tbsp butter (optional, for shine)
Instructions
- Preheat oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
- Add eggs, one at a time, then mix in vanilla extract.
- Alternate adding dry ingredients with milk and cream, beginning and ending with dry.
- Divide batter between pans and bake for 22–25 minutes, or until golden and springy. Cool completely before assembling.
- In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth.
- Heat milk until steaming (not boiling), then slowly pour into the yolk mixture while whisking.
- Return mixture to heat and cook until thickened (about 3–5 minutes).
- Remove from heat, stir in butter and vanilla until glossy. Cover with plastic wrap directly on the surface and chill completely.
- Heat cream until hot (do not boil). Pour over chocolate chips and let sit 1 minute.
- Stir until smooth and glossy. Add butter if desired. Cool slightly before pouring.
- Place one cake layer on a serving plate. Spread the pastry cream evenly over the surface. Top with the second cake layer.
- Pour chocolate ganache over the top, letting it drip down naturally. Chill for 30 minutes before serving.
Notes
- Ensure the cake layers are completely cool before assembling to prevent the pastry cream from melting.
- For a richer ganache, use high-quality chocolate.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg