Description
There’s just something magical about this dessert — soft, tender cake, creamy custard, and a shiny chocolate topping that makes every bite feel like a celebration. This isn’t just dessert; it’s comfort food that reminds you why simple recipes are often the best ones.
Ingredients
Scale
Cake Layers
- 1 ½ cups cake flour – gives you that light, fluffy texture
- 1 cup sugar – sweet but not overpowering
- 1 ½ tsp baking powder – ensures a nice rise
- ½ tsp salt – balances all the flavors
- 3 large eggs, room temp – adds richness
- ½ cup milk, room temp – keeps the cake moist
- 6 tbsp melted unsalted butter – cooled before adding
- 1 tsp vanilla extract (or fresh vanilla bean seeds) – for warm flavor
Velvety Vanilla Custard
- 2 cups whole milk – the base of your filling
- 4 egg yolks – makes the custard extra rich
- ½ cup sugar – just the right amount of sweetness
- 3 tbsp cornstarch – thickens the filling perfectly
- 1 tsp vanilla extract – or use vanilla bean for a deeper flavor
- 2 tbsp butter – for that silky finish
Chocolate Ganache
- 1 cup heavy cream – creates a creamy topping
- 8 oz dark chocolate – chopped or use chips
Optional Extras
- ½ tsp almond or coffee extract for a little twist
- Fresh fruit like strawberries or blueberries for garnish
Instructions
- Bake the Cake Layers
- Whisk together the flour, baking powder, and salt in one bowl. In another bowl, beat the eggs, sugar, milk, butter, and vanilla until smooth. Gently mix the dry ingredients into the wet until combined.
- Divide the batter between two greased round cake pans and bake at 350°F (175°C) for about 25–30 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely — don’t skip this step! A warm cake will melt the filling.
- Make the Custard Filling
- In a medium pot, heat the milk until it’s just starting to steam. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour the warm milk into the egg mixture while whisking constantly (this prevents scrambled eggs — nobody wants that).
- Return the mixture to the pot and cook over medium heat, whisking until thick and creamy. Remove from heat, stir in the butter and vanilla, then cover with plastic wrap directly on the surface to avoid skin forming. Chill until completely cooled.
- Prepare the Chocolate Ganache
- Warm the cream until it just begins to bubble. Pour over chopped chocolate and let sit for one minute. Stir gently until glossy and smooth.
- Assemble the Dessert
- Place one cooled cake layer on a serving plate. Spread the custard evenly over the top, then place the second cake layer over it. Pour the ganache on top, letting it drip slightly down the sides for that iconic look. Refrigerate for at least 30 minutes before slicing so everything sets beautifully.
Notes
- Mix with Care: Over-mixing makes the cake dense. Stir until just combined.
- Room-Temp Ingredients: Cold milk and eggs can cause a lumpy batter — bring them to room temperature first.
- Test for Doneness: Use a toothpick to check the cake; it should come out clean or with a few moist crumbs.
- Chill Before Serving: This helps the custard firm up and makes slicing neat and easy.