Grease and flour 2 9” cake pans. Line the bottom with parchment paper so the cakes come out cleanly.

Preheat the oven to 375º Fahrenheit.

Combine the cake flour, baking powder and salt in a small bowl.

In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar, scraping the sides of the bowl as needed.

Add the eggs and vanilla extract and mix well.

Add the flour mixture and milk alternately, mixing between each addition until the batter is smooth.

Divide the batter evenly between the two cake pans.

Bake for 15 minutes or until the edges of the cake shrink from the sides of the pan and the center springs back when you touch it.

Turn the cakes out to a wire rack to cool completely.

Warm the cream and half of the milk over medium low heat in a heavy bottomed saucepan. When bubbles start to form around the edges, add the sugar and salt. Stir until the sugar has dissolved.

Remove the pan from the heat and cover with foil to keep it warm.

Whisk together the remaining milk and cornstarch in a bowl.

Add the eggs and whisk again until smooth.

Drizzle the warm cream/milk mixture into the eggs in a slow drizzle, whisking the entire time.

Return the mixture to the saucepan and cook over low heat, stirring the entire time, until the mixture thickens (to a thick pudding texture) and is smooth.

Once the mixture is thick, remove from the heat.

Mix in the vanilla extract and cool to room temperature.

Heat the heavy cream in the microwave until it is hot, but not boiling.

Place the chocolate chips in a bowl, then pour the hot cream over top.

Cover the bowl with a plate and allow it to sit for 3-5 minutes.

Stir the chocolate chips and cream until they are completely combined, smooth and shiny.

Allow the mixture to cool slightly. You want it to be runny so that it easily covers the top of the cake and runs slightly down the sides, but you don’t want it to totally run off.

Place one cake layer upside down on a cake plate.

Spread the cooled custard on top of the cake.

Place the second cake (also upside down) on top.

Spoon the chocolate ganache on top and spread it towards the sides of the cake so it barely starts to drip down.

Store in an airtight container in the refrigerator.