Cream Pie Chocolate Layers (Print Version)
# Ingredients:
→ Pastry Cream
01 -
4 large egg yolks
02 -
1/2 cup granulated sugar
03 -
1 3/4 cups whole milk
04 -
3 tablespoons cornstarch
05 -
2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
06 -
1/4 teaspoon kosher salt
07 -
2 tablespoons unsalted butter
→ Cake
08 -
1 1/4 cups granulated sugar
09 -
6 tablespoons unsalted butter
10 -
3 large eggs
11 -
1 1/4 cups all-purpose flour
12 -
2 teaspoons baking powder
13 -
1/2 teaspoon kosher salt
14 -
3/4 cup whole milk
15 -
2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
→ Chocolate Ganache
16 -
4 ounces bittersweet chocolate or 2/3 cup chocolate chips
17 -
1 tablespoon light corn syrup
18 -
1/8 teaspoon kosher salt
19 -
1/2 cup plus 1 tablespoon heavy cream
# Instructions:
01 -
Cook milk with sugar, salt, egg yolks, and cornstarch until thick. Stir in vanilla and butter. Strain it and stash it in the fridge for at least 3 hours.
02 -
Whip sugar and eggs until fluffy. Mix dry ingredients like baking powder and flour separately. Blend melted butter with milk and vanilla, then combine everything. Split batter into two 9-inch pans.
03 -
Pop the cakes into a 325°F oven for 22-25 minutes, or until lightly golden. Let the layers cool fully.
04 -
Put the pastry cream between the cooled cake layers. Let it rest in the fridge for at least 2 hours.
05 -
Pour steaming cream on top of the chocolate along with corn syrup and salt. Wait a bit, then stir until glossy. Spread it over the top of the cake and chill to set.
# Notes:
01 -
You can make pastry cream up to 3 days ahead of time
02 -
Keep everything in the fridge
03 -
Plan extra time for all the chilling steps