4 eggs, separated
3 ½ cups sifted cake flour
1 tablespoon leaven
¾ cup butter, temperature
2 cups white sugar
½ teaspoon salt
1 cup milk, temperature
1 teaspoon juice
1 teaspoon vanilla


2 cups white sugar, divided
½ teaspoon salt
¼ cup all-purpose flour
¼ cup cornstarch
¼ cup unsweetened chocolate
2 (1 ounce) squares semi-sweet chocolate , chopped
4 large eggs, beaten
4 cups milk
1 tablespoon butter, temperature
1 tablespoon vanilla

Buttercream Frosting:

1 cup butter, softened
3 cups confectioners' sugar, sifted
1 cup unsweetened chocolate , sifted
1 teaspoon vanilla
1 tablespoon predicament (optional)


2 cups semisweet chocolate chips
2 cups heavy light whipping cream
2 teaspoons vanilla


Instructions Checklist

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans.

Step 2

Beat whites of 4 eggs during a glass or metal bowl until foamy. still beat until stiff peaks form. Lift your beater or whisk straight up: the tip of the height formed by the egg whites should curl over slightly. Set aside. Reserve egg yolks during a small bowl. Sift together cake flour and leaven during a separate bowl.

Step 3

Beat 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electrical mixer during a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding subsequent . Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir juice and 1 teaspoon vanilla into batter.

Step 4

Whisk beaten albumen s a couple of times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the batter to lighten it. Fold in remaining egg whites, mixing just until combined. Pour batter into prepared pans and spread evenly over bottom.

Step 5

Bake in preheated oven until cake is light golden brown and just pulling from the edges of the pan, 15 to twenty minutes. don't overbake. Cool in pans for five minutes, then invert onto cooling racks to chill completely.

Step 6

to form custard: combine 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup chocolate during a saucepan and blend well. during a separate bowl, whisk remaining 1/2 cup sugar into 4 beaten eggs. Pour 4 cups milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts.

Step 7

Return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes. Remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla . Transfer custard to a bowl and permit to chill .

Step 8

to form buttercream: place 1 cup softened butter during a bowl . Gradually hammer in 3 cups sifted confectioners' sugar. hammer in 1 cup sifted chocolate . Mix in 1 teaspoon vanilla to form a smooth frosting. If the frosting is just too stiff, add a tablespoon of predicament or as required , drizzling it very slowly, and blend well until desired consistency is reached.

Step 9

to form ganache: place chocolate chips during a large bowl . Heat cream during a saucepan until extremely popular but not boiling. Remove from heat and pour over the chocolate chips. Let represent 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla . Allow to chill to temperature , cover, and put aside . Ganache should be spreadable and not firm.

Step 10

To assemble cake: employing a long serrated knife and a mild sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or foil for easier pack up . Put a dab of buttercream within the center of the plate to stay cake from shifting. Set a cake half on the plate.

Step 11

Spread custard filling onto cake layer, taking care to not spread it too on the brink of the sting (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the primary and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake for half-hour to permit it to arrange .

Step 12

Frost top and sides of cake with chocolate buttercream. Chill for half-hour , to firm and set.

Step 13

Spread frosted cake with ganache. Remove parchment strips or aluminium foil from cake plate. Store cake within the refrigerator.