Step 1

Pour milk into a medium saucepan and heat over medium. Bring liquid to a boil. Immediately turn off the heat and set pan aside.

Step 2

In a large bowl combine sugar and egg yolks and whisk until thickened. Add in cornstarch and 1/4 cup of the hot milk and whisk all together until no lumps are present.

Step 3

Whisk in the vanilla extract and remaining hot milk mixture and repour entire cake contents back into the pan previously used. Cook over medium-high heat, whisking constantly until thickened and slowly boiling.

Step 4

Remove from heat and stir in butter. Allow pot to cool for 5-10 minutes before covering with aluminum foil. Let cream cool in the refrigerator while you make the cake.

Step 5

Preheat oven to 350 degrees Fahrenheit. In a large bowl combine flour, baking powder and salt; whisk together and set aside.

Step 6

Using an electric stand mixer or by hand with a whisk add in eggs and sugar. Beat on medium speed (if using mixer) for 5 minutes until mixture is thick and fluffy. Set aside

Step 7

Combine milk and butter in a small ceramic bowl and microwave on high for 30-60 seconds until butter is melted and milk is steaming.

Step 8

Gradually add in flour mixture to egg mixture and mix on low speed until well combined. Stir in vanilla extract into hot milk mixture. Slowly pour hot milk mixture into flour/egg mixture, beating until fully combined.

Step 9

Grease an 8-inch round cake pan with butter. Line bottomwith parchment paper and spray again. Pour batter into the prepared cake pan and place into the oven. Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean and cake begins pulling away from the sides of the pan.

Step 10

Let cool in pan for a few minutes then invert onto a wire rack to cool completely.

Step 11

Mark middle points around the side of the cake with toothpicks. Using the toothpicks as a guide, cut through the cake horizontally with a long, sharp knife. On a serving plate, place bottom layer with the cut side up. Spread pastry cream over bottom layer. Top with top of cake, cut side down.

Step 12

Place heavy cream in a microwave safe bowl and microwave for 1 minute. Add in chopped chocolate and stir mixture until well combined; let sit for 5 minutes. Stir mixture once more until smooth (careful not to overmix), and lastly pour over top of cake, letting some sauce drizzle down the side of the cake if you prefer. Refrigerate uncovered for 1-2 hours or overnight before serving.