For the cake: 2 ½ cups 280g All-purpose flour Two tspues baking powder Pinch Salt ½ cup 115g butter; ⅔ cup 160ml milk
Three great eggs Two tablespoons vanilla extract ½ cups One hundred three grammes of sugar
For the cream: Five Egg yolks ½ cup 100g sugar; ¼ cup 30g cornstach Two cups 480 ml Half&Half milk 2 tablespoons Thirty g Butter Two tablespoons vanilla essence
Set the oven temperature to 350°F. One 9-inch circular baking pan needs grease and flour.
In large bowl till frothy, beat shortening, sugar, eggs, vanilla. Combine flour, baking powder, and salt; then, add alternately milk to shortening mixture. Spoon batter into a prepared pan.
Bake until wooden pick pushed into middle comes clean 30 to 35 minutes. Ten minutes cool; take from pan to wire rack. Cool entirely.
Get ready for a rich filling. Cut cake horizontally into two uniform layers using long serrated knife. Cut side up, then arrange one layer on a serving platter; distribute filling over layer.
Cut side down, top with remaining layer. Get the dark cocoa glaze ready. Drizzle glaze down sides and cover top of cake. Chill several hours or until cold. Cover; chill leftovers from dessert.