Ingredients
Scale
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- For the Cake:
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- 1 cup all-purpose flour
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- 1/2 cup sugar
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- 1/2 cup unsalted butter, softened
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- 2 large eggs
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- 1/2 cup milk
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- 1 teaspoon vanilla extract
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- 1 1/2 teaspoons baking powder
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- 1/4 teaspoon salt
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- For the Custard Filling:
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- 1 cup whole milk
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- 1/4 cup sugar
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- 2 tablespoons cornstarch
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- 1 large egg yolk
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- 1 teaspoon vanilla extract
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- For the Chocolate Ganache:
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- 1 cup semi-sweet chocolate chips
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- 1/2 cup heavy cream
Instructions
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- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, milk, and vanilla until well combined. Gradually add the flour, baking powder, and salt. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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- Make the Custard Filling: In a saucepan, combine milk, sugar, cornstarch, and egg yolk over medium heat. Whisk constantly until the mixture thickens and comes to a gentle boil. Remove from heat and stir in vanilla. Let it cool completely before using.
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- Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth. Allow the ganache to cool slightly.
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- Assemble the Pie: Once the cake is completely cooled, slice it in half horizontally. Spread the custard filling on the bottom half, then place the top half back on. Pour the chocolate ganache over the top, allowing it to drip down the sides. Refrigerate for at least 1 hour before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes