Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
2 hr 20 min
Active:
40 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Cake:
Cream Custard Filling:
Chocolate Glaze:

Directions

To make the cake: Preheat the oven to 350 degrees F. Lightly butter and flour a 9 by 2-inch round cake pan, and set it aside.

Sift the flour, baking powder, and salt into a medium bowl, and set it aside.

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, cream the butter, sugar, and citrus zest until light and fluffy. Add the eggs, one by one, beating well after each addition. Beat in the vanilla. With the mixer running on low, add the flour mixture in 3 parts, alternating with the milk in 2 parts, until just combined.

Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan for 15 minutes on a rack. Turn the cake out of the pan to cool completely.

To make the cream filling: In a small, heavy-bottomed saucepan, heat the milk over medium heat, until bubbles appear around the edges. Remove from the heat.

In a medium bowl, whisk together the yolks, sugar, cornstarch, and salt. While whisking, gradually pour the milk into the eggs. Pour the egg mixture back into the saucepan. While whisking constantly, bring the mixture to a boil over medium heat; cook for 1 minute or until thickened. Remove from the heat, and stir in the butter and vanilla. Put the custard in a medium bowl, and lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled, about 1 hour.

Whip the cream until it holds a soft peak. Lightly whisk the chilled custard to loosen it up. Fold the cream into the custard; refrigerate until ready to assemble the cake.

To make the glaze: Put the chocolate and corn syrup in a small bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir until smooth. Cool slightly before glazing the cake.

To assemble the cake: Slice the cake in horizontally with a serrated knife, into two pieces, starting about 5/8ths of the way up the sides of the cake. (The top piece should be slightly thinner than the bottom.) Place the bottom of the cake on a 9-inch cardboard cake round or flat plate. Spread the cream just to the edges of the cake and cover with the top layer. Pour all the glaze over the cake. Tilt the cake so the glaze covers it evenly and runs down the sides. Refrigerate until ready to serve.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Strawberry Pretzel Pie

Recipe courtesy of Ree Drummond

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Tony's Chocolate Pecan Pie

Recipe courtesy of The Neelys

Sweet Potato Pie

Recipe courtesy of Dave Lieberman

Cream Cheese Flan

Recipe courtesy of Jo Gonzalez-Hastings

Parmesan Sour Cream Dip

Recipe courtesy of The Neelys

Nectarine-Raspberry Slab Pie

Recipe courtesy of Food Network Kitchen

No-Churn Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.