Ingredients
- FOR CAKE:
- 6 1/2 tblsp unsalted butter, at room temp
- 1 1/4 cups sugar
- 2 eggs
- 1/4 teas pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3/4 teas baking powder
- 3/4 teas baking soda
- a pinch of salt
- 1 1/3 cups all purpose flour
- 2/3 cups whole milk
- FOR CHOCOLATE CUSTARD:
- 2 1/2 cups sugar
- 1 tblsp light corn syrup
- 1 cup unsweetened cocoa powder
- 1 1/2 cups cornstarch
- 5 1/2 tblsp unsalted butter, cubed
- 1/2 teas pure vanilla extract
Preparation
Step 1
FOR CAKE:
1. Preheat the oven to 325.
2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment and cream until light and fluffy. add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla, cocoa, baking powder, baking soda, and salt until well mixed. add half the flour, then all the milk, and finish with the remaining flour. mix well until everything is well combined.
3. Pour teh batter into the prepared cake pans and smooth over with a palette knife. bake in the preheated oven for 25-30 minutes. Let the cake layers cool slightly in teh pans before turning out onto a wire rack to cool completely.
FOR CUSTARD:
1. Put the sugar, corn syrup, cocoa, and 2 1/2 cups water into a large saucepan and bring to a boil over medium heat, whisking occasionally.
2. Mix the cornstarch with 1/2 cup water, then whisk into the cocoa mixture in the saucepan. Bring back to a boil, whisking constantly. cook until very thick, about 10 minutes. Remove from the heat and stir in the butter and vanilla. Pour the custard into a bowl, cover with plastic wrap, and chill until very firm.
3. When the cake layers are cold, using a serrated knife, slice a thin layer off oneo fthe cakes. Put this layer in a food processor and process to make fine crumbs. Put one layer on a cake stand and spread about one quarter of the chocolate custard over it with a palette knife. Place a second layer on top and spread another quarter of the custard over it. Top with the last layer and spread the reamaining cake crumbs and chill for about 2 hours.