Start with making the filling so it can chill. Heat the milk in a medium sized saucepan over low heat.

While it’s heating, whisk the egg yolks and sugar until smooth.

Add in the cornstarch and whisk.

Once the milk is simmering, slowly pour it into the eggs while whisking vigorously to prevent the eggs from curdling. Return the mixture to the saucepan and whisk over low/medium heat until it begins to thicken.

Remove from heat and add the butter and vanilla and stir until the butter has melted.

Place the filling into a bowl and cover with plastic wrap that’s been laid directly on top of the cream filling to prevent it from forming a skin.

Place in the refrigerator to chill thoroughly while making the cake.

Preheat the oven to 350 degrees. Spray an 8” cake pan with cooking spray containing flour and set aside.

In a large bowl, beat the eggs and sugar for 4 minutes. Really, set a timer!

Whisk the flour, salt and baking powder together. Add it to the egg mixture and beat until incorporated.

In a large glass measuring cup, heat the milk and butter together until the butter has melted.

Add the vanilla to the milk and stir. Gradually pour the milk/butter mixture into the batter and mix.

The batter will be quite thin. Pour into the cake pan and bake for 30-35 minutes, or until a skewer comes out cleanly. Remove and let cool in the cake pan for 10 minutes before turning out on a cooling rack and letting cool completely.

Once the cake has cooled, slice in half and stack the first layer on a cake plate and spread the cream filling over the entire layer.

Top with the remaining layer of cake and press down gently to set the top layer.

Return it to the refrigerator for about 30 minutes to set.

In a small (microwave safe) bowl, place the heavy cream and chocolate chips and melt in short intervals, stirring constantly until the chocolate is completely melted and smooth.

Stir in the vanilla.

Pour the chocolate over the top of the cake and using a spoon, push a little bit over the edges to let it drip down the sides slightly.

Return to the refrigerator for an additional 15-20 minutes to allow the ganache to set.