Ingredients:

  • 1 ½ cups All-Purpose Flour (sifted)
  • 1 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Unsalted Butter, softened
  • 2 large Eggs, room temperature
  • ½ cup Whole Milk
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Whole Milk (for cream)
  • ½ cup Granulated Sugar (for cream)
  • 4 large Egg Yolks
  • ¼ cup Cornstarch
  • 2 tablespoons Unsalted Butter (for cream)
  • 1 teaspoon Pure Vanilla Extract (for cream)
  • 6 ounces Semi-Sweet or Dark Chocolate, finely chopped
  • ¾ cup Heavy Cream (for ganache)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cream the softened butter until smooth. Beat in eggs one at a time, followed by the vanilla. Gradually alternate adding the dry mixture and the milk, mixing just until combined and smooth.
  4. Pour batter into the prepared pan. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Cool the cake completely in the pan.
  5. Make the Pastry Cream: Heat 2 cups of milk in a saucepan until steaming. In a separate bowl, whisk yolks, half the sugar (¼ cup), and cornstarch until pale yellow. Temper the yolks by slowly whisking in about a third of the hot milk, then pour the tempered mixture back into the saucepan.
  6. Cook the cream over medium heat, whisking constantly and vigorously, until it thickens significantly and comes to a strong simmer. Remove from heat. Whisk in the remaining sugar, butter, and vanilla until smooth. Press plastic wrap directly onto the surface and chill for at least 2 hours.
  7. Poke the Cake: Once the cake is completely cool, use a wooden skewer to poke holes evenly across the entire surface, about 1 inch apart, aiming deep.
  8. Fill the Cake: Spoon or gently pour the chilled pastry cream over the top of the cake, ensuring it seeps deeply into all the poked holes. Spread evenly, then return the cake to the fridge.
  9. Prepare the Ganache: Place chopped chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate, let sit for 5 minutes, then whisk gently until smooth and glossy.
  10. Glaze and Serve: Pour the ganache over the chilled, cream-filled cake, spreading quickly. Chill for at least 30 minutes before slicing and serving.