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PASTRY CREAM FILLING: In a medium saucepan combine milk and 1/4 cup sugar over medium heat and bring to a simmer.
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Meanwhile in a medium bowl, whisk egg yolks and remaining sugar until well combined.
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Whisk in vanilla and salt.
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Whisk in cornstarch, 1 tablespoon at a time until fully incorporated.
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While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture.
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Strain this mixture milk remaining in saucepan.
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Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, 4-6 minutes.
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Transfer to a medium bowl, and cover with plastic wrap pressing wrap against the filling to prevent a skin from forming.
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Refrigerate at least 3 hours and up to overnight.
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FOR THE CAKE: Lightly butter a 9x2-inch round cake pan and line with parchment paper.
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Butter parchment and sprinkle with sugar.
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In a medium bowl, whisk together flour, baking powder and salt; set aside.
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In the bowl of a mixer fitted with the whisk atachment, whisk eggs and egg yolks on medium speed for 1 minute.
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Gradually add sugar and continue beating until light and fluffy, about 3 minutes.
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Meanwhile, heat milk and butter until hot in a small saucepan, over medium heat, being careful not to boil the milk.
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Remove from heat and stir in vanilla.
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With mixer still running, slowly add hot milk to egg mixture.
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Gradually add flour mixture, 1/4 cup at a time, mixing until incorporated.
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Transfer to prepared pan.
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Bake cake is golden brown and a tester inserted in the center comes out clean, 35-40 minutes.
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Transfer to a wire rack, and cool for 15 minutes.
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Remove from pan, leaving the cake bottom side up.
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Let cool completely.
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CHOCOLATE GLAZE: In a small saucepan over medium heat, bring heavy cream to a full boil.
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Place chocolate in a medium bowl, and pour cream over chocolate, stirring until chocolate is melted and well combined.
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Set aside to cool slightly about 10 minutes.
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TO ASSEMBLE: Remove Pastry Cream from refrigerator.
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Beat with a stiff whisk until smooth.
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Split cake in two even layers; spread bottom half with pastry cream filling.
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Top with remaining layer.
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Pour Glaze over center of cake, allowing it to spread, covering top and dripping down the sides.
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Chill cake 20 minutes before serving.
