Description
A classic two-layer sponge cake filled with silky pastry cream and topped with glossy chocolate ganache. Light, creamy, and rich all at once, this timeless dessert never goes out of style.
Ingredients
Scale
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temp
- 2 tsp vanilla extract
- ½ cup whole milk
- 2 cups whole milk (for pastry cream)
- ¼ cup cornstarch
- 5 large egg yolks
- ½ cup heavy cream (for ganache)
- 4 oz semi-sweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Whisk flour, baking powder, and salt. In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk. Mix just until combined.
- Divide batter between pans. Bake 22–25 minutes. Cool completely.
- For pastry cream: Heat 2 cups milk until steaming. In a bowl, whisk yolks, sugar, cornstarch, and salt. Slowly whisk in hot milk. Return to pan, cook until thick. Add vanilla. Chill with plastic touching the surface.
- For ganache: Heat cream until just simmering, pour over chopped chocolate. Wait 1 minute, then stir until smooth. Let cool slightly.
- To assemble: Place one cake layer on a plate. Spread chilled pastry cream. Top with second cake layer. Pour ganache over top, letting it drip naturally. Chill before serving.
Notes
- Chill pastry cream fully before assembling.
- Let ganache cool slightly for clean drips.
- Level cake layers for a neat presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg