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1
To make the Cake: Heat oven to 350 degrees.
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2
Line the bottom of an 8-inch round cake pan with parchment paper.
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3
Butter and flour the sides of the pan.
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4
Beat the butter and sugar together at medium-high speed until fluffy.
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5
Beat in the eggs and yolks one at a time.
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6
Add the vanilla extract.
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7
Stir the cake flour, baking powder, and salt together using a whisk.
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8
Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk.
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9
Beat until the batter is smooth.
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10
Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35-40 minutes.
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11
Cool completely on a wire rack.
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12
Make the Pudding while the cake is cooking: Heat the milk, cream and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy bottomed medium pot.
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13
Whisk the yolks, cornstarch, sugar and salt together and stream the hot milk mixture, while whisking continuously, into the eggs.
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14
Return to the pan and cook, while whisking over medium heat until the mixture thickens and just begins to boil.
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15
Immediately transfer to a clean bowl.
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16
Pick out and discard the vanilla bean.
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17
Stir in the vanilla and the butter.
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18
Press plastic wrap against the surface to cover.
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19
Cool completely before assembling cake.
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20
To make the glaze: When you are ready to assemble the cake make the glaze.
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21
Heat the heavy cream to a boil.
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22
Place the chocolate, butter and corn syrup in a medium size heatproof bowl and add he hot milk to it.
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Let sit for 1 minute and stir until smooth.
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24
Use while still warm to assemble the cake.
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25
To Assemble: Splite the unmolded cake, to make two layers, using a serrated knife.
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26
Spread the pudding over the bottom half of the cake and place the top layer over the pudding.
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27
Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.
