Ingredients

2 cups all-purpose flour (Ensure even texture by sifting.)

1 cup granulated sugar (Can substitute with a sugar alternative.)

1 tbsp baking powder (Ensure freshness for proper rise.)

1 cup whole milk (Substitute with almond milk for dairy-free.)

1/2 cup unsalted butter (Can replace with vegetable oil.)

3 large eggs (Use flax eggs for a vegan option.)

1/2 cup granulated sugar (Adjust according to taste preference.)

1/4 cup cornstarch (Don’t substitute for flour.)

2 cups whole milk (Can use coconut milk for dairy-free.)

4 large egg yolks (Ensure room temperature for better emulsification.)

2 tbsp unsalted butter (Optional to omit for a lighter version.)

1 tbsp vanilla extract (Use pure extract for best results.)

1 cup heavy cream (Can substitute with coconut cream.)

8 oz semi-sweet chocolate (Bittersweet or milk chocolate can be used.)

2 tbsp corn syrup (Optional; omit for less sweetness.)

Instructions

Step 1: Pastry Cream Preparation. Whisk together the 1/2 cup sugar and cornstarch in a medium saucepan. Heat 2 cups of milk in a separate saucepan until just simmering. In a bowl, beat the 4 egg yolks, then slowly whisk in the warm milk. Combine this mixture with the sugar and cornstarch mixture and cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat, stir in 2 tablespoons butter and vanilla extract, strain into a bowl, and refrigerate until cool.

Step 2: Sponge Cake Preparation. Preheat the oven to 350°F (175°C). Grease and dust two 9-inch round cake pans with flour. Sift together the 2 cups flour, 1 tbsp baking powder, and 1 cup sugar in a mixing bowl. Warm 1 cup milk and 1/2 cup butter in a saucepan until butter melts, then set aside. Beat the 3 eggs until light and fluffy, gently fold in the dry ingredients, then fold in the warm milk and butter mixture. Divide the batter evenly between the prepared pans and bake for 25-30 minutes until golden and springy. Let the cakes cool completely.

Step 3: Cake Assembly. Once cool, level the sponge cakes by slicing off the domed tops. Place one cake layer on a serving platter and spread half of the pastry cream evenly over it. Place the second layer on top and cover loosely with plastic wrap. Refrigerate for at least 30 minutes to firm up.

Step 4: Ganache Preparation. Heat the heavy cream over medium heat until just simmering. Remove from heat, pour over the chopped chocolate and corn syrup (if using), let sit for 5 minutes, then stir until smooth and glossy. Allow ganache to cool slightly at room temperature.

Step 5: Finish the Cake. Remove the cake from the refrigerator and carefully pour the ganache over the top. Use a spatula to spread it evenly if needed. Refrigerate for another 30 minutes until the ganache is set before serving.

Tips & Variations

For a dairy-free version, substitute whole milk with almond or coconut milk, and use coconut cream instead of heavy cream.

Use flax eggs for a vegan option, but note the texture may be slightly different.

To make the cake lighter, omit the additional butter in the pastry cream.

Bittersweet chocolate can provide a richer ganache flavor compared to semi-sweet.

If you prefer less sweetness, omit the corn syrup in the ganache.

FAQs

Can I make the pastry cream ahead of time?

Yes, pastry cream can be prepared up to two days in advance and stored covered in the refrigerator. Make sure to cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.

What can I use if I don’t have corn syrup for the ganache?

You can omit the corn syrup entirely, or substitute with light honey or golden syrup for similar shine and sweetness, but the texture might vary slightly.