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1
To make the cake: Preheat the oven to 350 degrees F. Lightly butter and flour a 9 by 2-inch round cake pan, and set it aside.
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2
Sift the flour, baking powder, and salt into a medium bowl, and set it aside.
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3
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, cream the butter, sugar, and citrus zest until light and fluffy.
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4
Add the eggs, one by one, beating well after each addition.
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5
Beat in the vanilla.
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6
With the mixer running on low, add the flour mixture in 3 parts, alternating with the milk in 2 parts, until just combined.
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7
Pour the batter into the prepared pan.
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8
Bake until golden brown and a tooth pick inserted into the center of the cake comes out clean, about 30 minutes.
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9
Cool in the pan for 15 minutes on a rack.
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10
Turn the cake out of the pan to cool completely.
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11
To make the cream filling: In a small, heavy-bottomed saucepan, heat the milk over medium heat, until bubbles appear around the edges.
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12
Remove from the heat.
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13
In a medium bowl, whisk together the yolks, sugar, cornstarch, and salt.
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14
While whisking, gradually pour the milk into the eggs.
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15
Pour the egg mixture back into the saucepan.
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16
While whisking constantly, bring the mixture to a boil over medium heat; cook for 1 minute or until thickened.
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17
Remove from the heat, and stir in the butter and vanilla.
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18
Put the custard in a medium bowl, and lay a piece of plastic wrap directly on the surface to prevent a skin from forming.
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19
Refrigerate until chilled, about 1 hour.
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20
Whip the cream until it holds a soft peak.
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21
Lightly whisk the chilled custard to loosen it up.
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22
Fold the cream into the custard; refrigerate until ready to assemble the cake.
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23
To make the glaze: Put the chocolate and corn syrup in a small bowl.
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24
In a small saucepan, bring the cream to a boil.
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25
Pour the cream over the chocolate and stir until smooth.
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26
Cool slightly before glazing the cake.
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27
To assemble the cake: Slice the cake in horizontally with a serrated knife, into two pieces, starting about 5/8ths of the way up the sides of the cake.
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28
(The top piece should be slightly thinner than the bottom.)
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29
Place the bottom of the cake on a 9-inch cardboard cake round or flat plate.
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30
Spread the cream just to the edges of the cake and cover with the top layer.
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31
Pour all the glaze over the cake.
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32
Tilt the cake so the glaze covers it evenly and runs down the sides.
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33
Refrigerate until ready to serve.
