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Ingredientes
- Cream Filling
- 2 yolks
- 1 1/2 cups milk
- 1/3 cup granulated sugar
- 2 TBSP cornstarch
- 1/8 tsp salt
- 2 tsp vanilla
- Cake
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup butter, room temperature
- 3/4 cup milk
- 1 1/2 tsp baking powder
- 1 tsp vanilla
- 1/2 tsp salt
- 1 large egg
- Chocolate Icing
- 2 TBSP butter
- 2 oz unsweetened baking chocolate
- 2-3 TBSP water
- 2/3 cup powdered sugar
- 1/2 tsp vanilla
Direcciones
- In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
- In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed.
- Gradually stir egg mixture into sugar mixture.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute; remove from heat.
- Stir in 2 teaspoons vanilla.
- Press plastic wrap on surface of filling to prevent a tough layer from forming on top.
- Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
- Heat the oven to 350°F.
- Spray just the bottom of a 8-inch round cake pan with baking spray and parchment paper
- In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds.
- Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan.
- Spread batter evenly in pan and smooth top of batter.
- Bake about 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
- In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally.
- Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot.
- Remove chocolate mixture from heat.
- Stir in the powdered sugar and 3/4 teaspoon vanilla.
- Stir in 3 tablespoons hot water.
- Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
- To split cake horizontally in half, cut through the cake with a long, sharp knife, using a back-and-forth motion.
- On a serving plate, place bottom layer with the cut side up.
- Spread filling over bottom layer.
- Top with top of cake, cut side down.
- Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake.
- Refrigerate uncovered until serving.
- Store any remaining cake covered in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 8 servings | |
| Calories 749 | |
| Calories from Fat 235 | 31% |
| Total Fat 26.84g | 34% |
| Saturated Fat 12.59g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 971mg | 40% |
| Potassium 274mg | 8% |
| Total Carbs 120.36g | 32% |
| Dietary Fiber 2.5g | 8% |
| Sugars 50.16g | 33% |
| Protein 9.79g | 16% |
