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1
Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan.
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2
Fold a sheet of parchment paper into a square, then fold it in half into a triangle.
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3
Fold the triangle in half.
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4
Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan.
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5
Unfold the parchment circle and line the pan.
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6
Make the cake: Sift the flour, baking powder and salt into a large bowl.
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7
Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes.
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8
Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl.
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9
Add the milk, vegetable oil and vanilla and beat with the mixer until combined.
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10
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
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11
Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack.
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12
Invert again and cool completely.
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13
Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil).
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14
Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy.
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15
Add the cornstarch and salt and whisk vigorously until no lumps remain.
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16
Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture.
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17
Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes.
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18
Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through.
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19
Let cool slightly, stirring occasionally.
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20
Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours.
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21
Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long serrated knife.
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22
Place the bottom half of the cake cut-side up on a platter.
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23
Top with the pudding, spreading it to about 1/4 inch from the edge.
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24
Carefully place the other cake half on top, cut-side down, pressing gently.
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25
Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes.
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26
Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula.
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27
Refrigerate at least 30 minutes or up to 4 hours before serving.
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28
Photograph by Kana Okada
