Step 1: Preheat and Prep

• Preheat your oven to 375°F (190°C).
• Grease and flour two 9-inch round cake pans.
• Sift together 2 tablespoons all-purpose flour, 1 ½ cups cake flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Set aside.

Tip: Sifting the dry ingredients ensures a light, airy cake with no lumps.

Step 2: Make the Cake Batter

• In a deep bowl, cream 6 tablespoons softened butter with ¾ cup white sugar until light and fluffy, about 2-3 minutes with a mixer.
• Beat in 2 eggs, one at a time, ensuring each is fully incorporated.
• Mix in 1 teaspoon vanilla extract.
• Add the flour mixture alternately with ½ cup milk in three additions (flour, milk, flour, milk, flour), beating until smooth after each addition.
• Divide the batter evenly between the two prepared pans.

Tip: Scrape down the bowl to ensure even mixing for a uniform cake texture.

Step 3: Bake the Cakes

• Bake at 375°F (190°C) for 15 minutes, or until the cakes begin to shrink from the sides of the pans and the centers spring back when lightly touched.
• Remove from the oven and turn the cakes onto wire racks to cool completely.

Tip: Run a knife around the edges before inverting to prevent sticking.

Step 4: Make the Custard Filling

• In a saucepan, combine ½ cup light cream and ¼ cup milk. Heat over medium until bubbles form around the edges, but do not boil.
• Stir in ¼ cup white sugar and a pinch of salt until dissolved. Remove from heat.
• In a small bowl, whisk ¼ cup milk with 4 teaspoons cornstarch until smooth. Add 2 eggs and whisk to combine.
• Gradually pour the hot cream mixture into the egg mixture in a thin stream, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and bring to a boil over low heat, stirring constantly. Cook until thickened and smooth, about 5 minutes.
• Remove from heat, stir in ½ teaspoon vanilla extract, and let cool to room temperature, stirring occasionally to prevent a skin from forming.

Tip: Place plastic wrap directly on the custard surface while cooling to avoid a skin.

Step 5: Make the Chocolate Glaze

• In a heavy saucepan over low heat, melt 3 (1-ounce) squares semisweet chocolate with 2 tablespoons butter, stirring until smooth.
• Remove from heat and gradually stir in ¼ cup light cream in a thin stream, mixing until smooth.
• Add ½ cup confectioners’ sugar and beat vigorously until glossy.
• Stir in ½ teaspoon vanilla extract.

Tip: If the glaze thickens too much, gently reheat over low heat and add a splash of cream.

Step 6: Assemble the Pie

• Place one cooled cake layer on a serving plate or cake stand.
• Spread the cooled custard filling evenly over the cake, leaving a slight border around the edges.
• Place the second cake layer on top, pressing gently to secure.
• Pour the chocolate glaze over the top, allowing it to drip down the sides for a dramatic effect.

Tip: Work quickly with the glaze to ensure an even, glossy finish before it sets.

Step 7: Chill and Serve

• Refrigerate the pie for at least 1 hour to set the custard and glaze.
• Slice into 12 wedges and serve chilled or at room temperature.

Tip: Use a sharp knife dipped in hot water for clean slices through the custard and glaze.