It’s a pie that’s a cake!! It doesn’t matter what anyone would call this dessert, I would just call it delicious!!! A delicious pastry cream sandwiched between 2 layer of vanilla cake and topped with chocolate ganache!
Make the pastry cream 1 day ahead. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
Cook over medium heat, while stirring continuously, until mixture begins to thicken and bubble. Let it simmer.
Be careful not to boil the mixture and remove from heat.
Add a little bit of milk mixture to the egg yolks and whisk together right away so that it doesn’t become scrambled egg. Then add egg mixture to milk mixture.
Place the pan back on the heat and bring to a light boil. Keep stirring for about 1-2 minute until it thickens.
Remove from heat and add the butter and vanilla extract. Whisk until smooth, then pour into a bowl and cover with clear wrap pressed against the top so that it doesn’t get a film on top and set in the fridge to cool overnight.
VANILLA CAKE
Preheat oven to 350°F. Prepare two 9 inch cake pans with parchment paper circles in the bottom and grease the sides.
In a medium sized bowl, combine the flour, baking powder and salt. This is the dry mixture.
In a stand mixer bowl, add the butter, sugar and oil and beat together until light in color and fluffy, for about 3-4 minutes.
Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Alternatively add 1/3 the flour and 1/2 milk to the butter mixture and mix. Scrape the sides and repeat this step. Finish the rest of the flour at the end. Scrape the sides again and do a final mixing with a spatula. Be careful not to overtake.
Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
Let cool in the pan for about 10 minutes, then take it out of the pan and place on wire racks to cool completely.
CHOCOLATE GANACHE
In a medium bowl, put in the chocolate chips and corn syrup
Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips and corn syrup. Allow to sit for 1-2 minutes, then whisk until smooth.
ASSEMBLY
Use a large serrated knife to remove any domes from the tops of the cakes so they are flat.
Take the pastry cream out of the refrigerator and give the pastry cream a good stir with a whisk to smooth it out.
Place first cake layer on a serving platter, then top with the pastry cream.
Add the second cake layer to the top of the cake. Spread the chocolate ganache on top.