(I talked about this recipe here)
for the cake:
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large egg yolks
1 teaspoon vanilla
3/4 cup milk
for the custard cream:
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
1/2 cup granulated sugar
1/4 cup all-purpose flour
3 large egg yolks, beaten
for the frosting:
4 ounces semi-sweet chocolate
1 tablespoon unsalted butter
6 tablespoons heavy cream'
1 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted
to make the cake:
Preheat the oven to 375.
Grease a 9 inch round springform pan (if you don't want to use a springform pan, two round cake pans will also work).
Sift flour again with baking powder and salt; set aside.
Beat butter and sugar with an electric mixer until light in color, about 2 minutes.
Beat in egg yolks and vanilla.
Add flour mixture to butter mixture in 3 parts, alternating with milk, beating well after each addition.
Pour batter into pan.
Bake at 375 until a toothpick inserted in center comes out clean, about 30 minutes (will take less time if using 2 pans).
Cool in pan(s) on wire rack for 10 minutes. Remove sides of pan and let cool completely, then carefully remove cake from springform bottom.
When cake is cool, split it in half horizontally (skip this step if you used two pans).
to make the filling:
Scrape seeds frm vanilla bean into milk in a saucepan.
Heat milk and vanilla over medium heat to just below boiling.
Place sugar, flour and egg yolks in a glass or metal bowl set over a pan of simmering water (or use a double boiler if you have one).
Add milk and scrapings from inside of vanilla bean to the bowl/boiler.
Cook over medium heat, whisking constantly, until mixture begins to thicken. Remove from heat and cool mixture completely.
to make the glaze:
Melt chocolate and butter in top a glass or metal bowl set over a pan of simmering water (or again, if you have one - use a double boiler).
Remove bowl from heat and stir in cream and vanilla.
Add powdered sugar and mix until smooth.
to assemble the cake:
Place 1 cake layer on serving plate.
Spread with thick layer of pastry cream.
Top with second cake layer. Frost with icing.
makes 12 servings
source: Joy of Cooking via Cookie Madness