Prepare your ingredients. I'd suggest making the pastry cream ahead of time and waiting until later on to make the chocolate ganache. Preheat your oven to 325 degrees.
Combine the flour, salt, and baking powder together in a bowl.
Melt together the butter and milk. A microwave works fine, but use your stove if you'd like. Add in the vanilla extract and stir once butter and milk are combined.
Combine together the eggs and sugar.
Whisk well for about 5 minutes. Use a helper if you got one! 😉
Add in the milk mixture and whisk until combined.
Add in the flour mixed and continue to stir well until you have a smooth batter consistency.
Prep two cake pans (about 9" in diameter) with grease to deter any sticking. I used greased parchment paper on the bottom and had some mixed results. Do what works best for you.
Pour the batter equally between the two pans.
Place into the oven for about 20-25 minutes. Remove when fully cooked as proven by the "toothpick test". 😉
Allow cakes to completely cool while remaining in their pans.
Add your pasty cream on top of one of the cakes. If you've had the cream sitting in the fridge for a while, you may need to let it warm up for a bit before trying to spread it.
Remove the second cake from its pan and place onto the cream topped caked.
Please assembled cake into the fridge for an hour or two so that the cream can firm back up.
When ready, prepare your chocolate ganache and then pour it over the cake. Use a butter knife if needed to help spread the chocolate. Return to the fridge for at least two hours.
When ready, cut, serve, and enjoy!