Step 1: Make the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment circles. Don’t skip this or you’ll cry later.

Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

In a small saucepan, heat milk and butter over low heat until the butter melts. Remove from heat and stir in vanilla. Keep it warm.

In a large bowl (or stand mixer), beat eggs on high speed for about 30 seconds. Gradually add sugar and beat for about 5 minutes until the mixture is thick, pale, and tripled in volume. It should fall in ribbons when you lift the beaters.

Gently fold in the flour mixture in three additions. Don’t overmix or you’ll deflate all that beautiful air you just beat in.

Pour the warm milk mixture around the edges of the bowl and fold it in gently but quickly until just combined.

Divide batter evenly between the two prepared pans.

Bake for 20-25 minutes until golden and a toothpick comes out clean. Don’t overbake or the cake will be dry.

Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Patience, my friend.

Step 2: Make That Pastry Cream

In a medium saucepan, heat milk over medium heat until it just starts to steam. Don’t let it boil.

Meanwhile, whisk together sugar, cornstarch, salt, and egg yolks in a bowl until smooth and pale yellow.

Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly. This is tempering—it keeps your eggs from scrambling.

Pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. It should be thick enough to coat the back of a spoon. This takes about 2-3 minutes once it starts bubbling.

Remove from heat and whisk in butter and vanilla until smooth.

Pour into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.

Refrigerate for at least 2 hours until completely cold. This is crucial—warm pastry cream will make your cake a soggy mess.

Step 3: Make the Ganache

Place chocolate chips in a heatproof bowl.

Heat heavy cream in a small saucepan (or microwave) until it just starts to simmer.

Pour hot cream over chocolate and let it sit for 2 minutes. Don’t touch it. Just wait.

Add corn syrup and vanilla, then whisk until smooth and glossy. If it’s not coming together, microwave for 10-15 seconds and whisk again.

Let it cool for about 10 minutes until it’s still pourable but slightly thickened.

Step 4: Assemble This Beauty

Place one cake layer on your serving plate. If it’s domed on top, trim it flat with a serrated knife.

Give the pastry cream a good whisk to smooth it out, then spread it evenly over the cake layer. Go all the way to the edges—be generous.

Place the second cake layer on top, flat side up. Press down gently so it adheres.

Pour the ganache over the top of the cake, starting in the center and working your way out. Use an offset spatula to spread it to the edges and let it drip down the sides naturally. This is the money shot.

Refrigerate for at least 1 hour to let everything set up before slicing.

Step 5: Slice and Serve Like a Boss

Use a sharp knife dipped in hot water (and wiped clean between cuts) for perfect slices.

Serve cold or at room temperature—both are amazing.

Stand back and accept the compliments.