Measurements

• For the Cake: 1 cup All-purpose flour
• 1 tsp Baking powder
• 1/4 tsp Salt
• 1/2 cup Butter (softened)
• 1 cup Sugar
• 2 Eggs
• 1 tsp Vanilla extract
• 1/2 cup Milk. For the Pastry Cream: 1/4 cup Sugar
• 2 tbsp Cornstarch
• 1 cup Milk
• 2 Egg yolks
• 1 tsp Vanilla extract
• 4 oz Chocolate

Preparation Method

• 1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• 2. In a bowl, whisk flour, baking powder, and salt.
• 3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
• 4. Gradually add flour mixture, alternating with milk, starting and ending with flour.
• 5. Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
• 6. For pastry cream, whisk sugar and cornstarch in a saucepan. Gradually whisk in milk.
• 7. Cook over medium heat, stirring, until thickened. Remove from heat.
• 8. In a bowl, whisk egg yolks. Gradually whisk in hot milk mixture. Return to saucepan.
• 9. Cook over medium heat, stirring, until thickened. Remove from heat, stir in vanilla. Cool completely.
• 10. For glaze, heat cream until simmering. Pour over chocolate, let sit 5 minutes, then stir until smooth.
• 11. To assemble, slice cake horizontally. Spread pastry cream on bottom layer, top with second layer.
• 12. Pour chocolate glaze over top, letting it drip down sides. Chill until set.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.