Cake:
- Preheat the oven to 350°
- Lightly butter and flour a 9 by 2-inch round cake pan
- Sift flour, baking powder, and salt into a medium bowl
- 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 then pour the batter into the prepared pan
- Bake until golden brown and a tooth pick inserted into the center of the cake comes out clean, about 30 minutes
- Cool in the pan for 15 minutes on a rack then turn the cake out of the pan to cool completely
Cream Custard Filling:
- In a small, heavy-bottomed saucepan, heat the milk over medium heat, until bubbles appear around the edges
- 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 and, while whisking constantly, bring the mixture to a boil over medium heat, cooking 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, and refrigerate until ready to assemble the cake
Chocolate 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
Assembly:
- Slice the cake horizontally with a serrated knife into two pieces, starting about 5/8ths of the way up the side of the cake
- Spread the cream just to the edges of the first layer and cover with the top layer
- Pour all the glaze over the cake, then tilt the cake so the glaze covers it evenly and runs down the sides
- Refrigerate until ready to serve
|