Ingredients
- 1 ea Pastry Cream See notes for recipe
- 1 ea Chocolate Ganache See notes for recipe
- 2.5 cups Flour
- 3.5 tsp Baking Powder
- 1.5 cups Sugar
- 4 ea Eggs At room temp
- 1.25 cups Whole Milk
- 6 tbs Butter
- 3 tbs Vegetable Oil
- 1 tbs Vanilla Extract
- 3/4 tsp Salt
Instructions
- 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!
Notes
- Click here for my recipe for Pastry Cream.
- Click here for my recipe for Chocolate Ganache.
- If you want a perfectly flat cake, you can “trim” the top of each cake to remove the round humps prior to assembling them with the cream.
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