Step 1

Make the pastry cream first - even the night before. In a small mixing bowl add the egg yolk, cornstarch and 1/4 cup of the milk. Whisk until the cornstarch is dissolved.

Step 2

In a small saucepan add the remaining milk, heavy cream, and maple syrup (or sweetener of choice). Heat over medium heat until small bubbles start to appear along the sides of the saucepan. Do not boil. Remove the saucepan from the heat. Then very slowly drizzle in about half of the heated milk into the egg mixture, whisking constantly.

Step 3

Pour the egg mixture back into the saucepan - whisking constantly - and return to medium heat. Cook the cream until it starts to thicken and bubble - about 3 - 5 minutes. Remove the saucepan from the heat. Add in the butter and vanilla and whisk until the butter melts.

Step 4

Strain the pudding over a fine mesh strainer set over a medium bowl.  Cover the pudding with plastic wrap – with the wrap directly touching the top of the pudding.  This will keep a skin from forming on the top of the pudding. Refrigerate until ready to assemble the cake.

Step 5

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the bottom of the cake pans with a piece of parchment paper cut to fit. Lightly grease and flour the pans. Note – I like to use the Pam Baking Spray With Flour.

Step 6

In a small bowl or liquid measuring cup, add the milk, sour cream, egg, and vanilla extract. Stir until thoroughly combined.

Step 7

In a medium mixing bowl, add the butter and sugar. Use a hand-held mixer on medium speed and cream the butter and sugar together until they are light and fluffy. Add half of the milk mixture and continue to mix on medium-low speed until combined.

Step 8

Sift the flour, baking powder, baking soda, and salt over the top of the wet batter in the bowl. Beat on low speed until no flour streaks remain. Add the remaining milk mixture and continue to beat on low until just combined and smooth. Note – I recommend sifting the dry ingredients into the batter to avoid unnecessary clumps of flour.

Step 9

Pour the batter into the prepared cake pans and bake for 23 – 25 minutes, or until the cakes are golden, slightly pulling away from the sides of the pan, and a toothpick inserted in the middle comes out clean.

Step 10

Cool the cakes in the pans set on a wire rack for 15 minutes. Then gently invert the cake pans onto the wire rack to release the cakes. Carefully peel away the parchment paper (if it stuck to the bottom of the cakes), and flip the cakes back over to cool on the wire rack completely.

Step 11

Make the ganache while the cakes are cooling. In a small bowl, add the chocolate chips and vanilla extract.

Step 12

In a liquid measuring cup (microwave-safe), heat the cream for about 20-30 seconds - until it is warm, but do not let it bowl over. Pour the heated cream over the chocolate chips and let sit for 2-3 minutes to allow the chocolate to melt.

Step 13

Add the corn syrup (this makes the ganache shiny) and whisk until the ganache is smooth and fully mixed. Set aside at room temperature to allow the ganache to thicken slightly and until ready to assemble the cake.

Step 14

Set one of the cakes on a cake platter or plate. Smooth the pastry cream on top of the cake all the way to the edges. Set the second cake on top. Stir the ganache again so it is nice and smooth, and pour onto the top of the cake in the center. Using a spoon or offset spatula, smooth out the ganache to the edges of the cake, allowing some to drizzle down the sides.

Step 15

The cake is best enjoyed the day it is baked. Enjoy!