Ingredients
- FOR THE CAKE
- 2¼ cupsall-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1½ cups granulated sugar
- 3 large eggs(at room temperature)
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
- FOR THE PASTRY CREAM
- 2 cups half-and-half
- 6 large egg yolks
- 1/2 cup (3.5 ounces) sugar
- Pinch of table salt
- 1/4 cup all-purpose flour
- 4 tablespoons cold unsalted butter, cut into four pieces
- 1 1/2 teaspoons pure vanilla extract
- FOR THE GLAZE
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate, chopped fine
Preparation
Step 1
FOR THE PASTRY CREAM:
Heat the half-and-half in a medium saucepan over medium heat until it just simmers. In another bowl, whisk the egg yolks, sugar and salt until smooth. Add the flour to the yolk mixture and whisk until incorporated. Remove the half-and-half from heat and, whisking constantly, slowly add 1/2 cup to the yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.
Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.
Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat, whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.
FOR THE CAKE:
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans, and line bottoms with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before assembling.
FOR THE GLAZE:
Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk occasionally, until thickened slightly, about 5 minutes.
Pour glaze onto center of cake. Use offset spatula to spread glaze to edge of cake, letting excess drop decoratively down sides. Chill finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.