Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 1 ¾ cups Granulated Sugar
  • 2 ½ teaspoons Baking Powder
  • ½ teaspoon Salt
  • ½ cup Unsalted Butter, softened
  • 3 large Eggs, room temperature
  • 1 cup Whole Milk, room temperature
  • 2 teaspoons Vanilla Extract
  • 1 (14 oz) can Sweetened Condensed Milk
  • ½ cup Vanilla Instant Pudding Mix (Dry)
  • 2 cups Whole Milk (for pastry cream)
  • ½ cup Granulated Sugar (for pastry cream)
  • ¼ cup Cornstarch
  • 4 large Egg Yolks
  • 2 tablespoons Unsalted Butter (for pastry cream)
  • 1 teaspoon Vanilla Extract (for pastry cream)
  • 6 oz Semi-Sweet Chocolate Chips
  • ½ cup Heavy Cream (35% fat)
  • 1 teaspoon Light Corn Syrup (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Whisk dry ingredients (flour, sugar, baking powder, salt) in a large bowl. Cream the softened butter until light. Beat in eggs one at a time, then mix in vanilla.
  3. Alternately add the dry mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined. Spread batter evenly into the prepared pan.
  4. Bake for 30–35 minutes, or until a skewer inserted comes out clean. Cool the cake in the pan for 15 minutes.
  5. While the cake is cooling slightly, whisk together the Sweetened Condensed Milk and the dry Instant Pudding mix until smooth to create the soak.
  6. Using the handle of a wooden spoon or a chopstick, poke holes all over the warm cake surface, spaced about 1 inch apart, ensuring you poke nearly to the bottom.
  7. Slowly drizzle the entire soak mixture evenly over the top of the warm cake, allowing it to seep into the holes. Refrigerate the cake while you prepare the pastry cream.
  8. To make the pastry cream: Heat 2 cups of milk in a saucepan until simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and thick.
  9. Slowly temper the hot milk into the yolk mixture while whisking constantly. Return the entire mixture to the saucepan and cook over medium heat, whisking vigorously, until the mixture thickens significantly and bubbles. Cook for 1 minute after bubbling.
  10. Remove from heat. Whisk in butter and vanilla extract until smooth. Press plastic wrap directly onto the surface of the pastry cream and chill completely in the refrigerator until firm.
  11. Once chilled, gently whisk the pastry cream to loosen it slightly. Spread it evenly over the chilled, soaked cake layer.
  12. Prepare the ganache: Heat heavy cream until just simmering. Pour over the chopped chocolate (and corn syrup, if using). Let sit for 5 minutes, then whisk until smooth and glossy.
  13. Pour the warm ganache over the set pastry cream layer. Gently tilt the pan to ensure an even coating.
  14. Chill the cake for at least 2 more hours before slicing and serving.