Ingredients:

  • 2 cups All-Purpose Flour, sifted
  • 1 ½ cups Granulated Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, softened
  • 4 Large Eggs, room temperature
  • 1 cup Whole Milk, room temperature
  • 2 tsp Pure Vanilla Extract
  • 3 cups Whole Milk (for pastry cream)
  • ¾ cup Granulated Sugar (for pastry cream)
  • 6 Large Egg Yolks
  • ¼ cup Cornflour (Cornstarch)
  • 2 Tbsp Unsalted Butter, cold, cubed (for pastry cream)
  • 1 Tbsp Pure Vanilla Extract (for pastry cream)
  • 8 oz Semisweet Chocolate Chips or bar
  • ⅔ cup Heavy Cream (35% Fat)
  • 1 Tbsp Unsalted Butter (for ganache shine)

Instructions:

  1. Phase 1: Baking the Vanilla Sponge. Preheat oven to 350°F (175°C). Grease and lightly flour the 9x13 inch pan.
  2. Combine Dry Ingredients: Whisk together flour, sugar, baking powder, and salt in a large bowl. Cut in the softened butter until the mixture resembles coarse sand.
  3. Add Wet Ingredients: Pour in the milk, vanilla extract, and eggs. Beat on medium speed for 2-3 minutes until the batter is smooth and airy. Do not overmix.
  4. Bake: Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean.
  5. Cool & Poke: Remove the cake from the oven. Let it cool for 5 minutes in the pan. Use the handle of a wooden spoon or a thick skewer to generously poke holes across the entire surface, ensuring the holes go about halfway down the cake.
  6. Phase 2: Preparing the Pastry Cream. Heat Milk: In a saucepan, heat 3 cups of whole milk until steaming but not boiling. Remove from heat.
  7. Whisk Yolks and Thickener: In a separate bowl, whisk the egg yolks, the remaining sugar, and the cornflour until pale and smooth.
  8. Temper the Eggs: Slowly ladle about 1 cup (240ml) of the hot milk mixture into the egg yolk mixture while continuously whisking vigorously.
  9. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Return to medium heat. Whisk constantly and vigorously until the custard thickens significantly (about 5-7 minutes).
  10. Finish Custard: Remove from heat. Whisk in the cold butter and vanilla extract until smooth.
  11. Strain and Soak: Immediately press the hot custard through a fine-mesh sieve. Pour the warm pastry cream evenly over the freshly poked cake, ensuring the cream seeps into every hole.
  12. Chill: Cover the cake lightly with plastic wrap (ensuring it touches the surface of the custard). Refrigerate for at least 3 hours until fully set.
  13. Phase 3: Making the Ganache and Finishing. Prepare Chocolate: Place the chocolate chips/pieces in a heatproof bowl. In a small saucepan, bring the heavy cream just to a simmer.
  14. Make Ganache: Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes. Gently whisk until completely smooth and glossy. Whisk in the 1 Tbsp of butter for extra shine.
  15. Glaze and Serve: Allow the ganache to cool slightly (about 10 minutes) until it thickens to the consistency of warm syrup. Pour evenly over the chilled, set cake. Refrigerate for 30 minutes to allow the ganache to firm up before slicing.