Heat oven to 350 degrees F. Butter and flour two 9? cake pans. Don’t use non-stick cooking spray, a good coating of butter is better.

In a medium bowl, combine cake flour, baking powder, and salt; set aside.

In a large bowl, cream together butter and sugar. Add eggs, one at a ti,me; add vanilla after eggs and beat til smooth.

Add flour mixture and milk to batter – alternate adding ingredients, beginning and ending with the flour.

Pour batter into prepared pans, half in each pan. Bake for 25 to 30 minutes, until edges pull away from the pan and a toothpick inserted in the center comes out clean. Remove from oven and cool completely, in pans, on a wire rack.

Heat milk, cream, and 1/2 teaspoon vanilla over medium heat in a medium saucepan until just simmering.

In a medium bowl, whisk egg yolks, sugar, cornstarch, and salt until combined.

Add milk mixture to egg mixture in a slow stream while whisking constantly. If you don’t whisk or add the milk to fast the eggs will scramble…which is bad.

Add the pudding base back to the pot. Bring to a boil, starring frequently. Once the pudding bubbles, immediately transfer it to a glass bowl. Add butter and 1/2 teaspoon vanilla, stir to combine.

Cover pudding with plastic wrap, touching the top of the pudding to prevents skin from forming. Put the pudding in the fridge to chill.

Heat cream in a medium saucepan until boiling. Place chocolate chips, corn syrup, and butter in a medium glass bowl. Pour hot cream over chocolate. Cover bowl and let sit for 1 minute. Whisk until smooth and combined. Let sit to cool and thicken slightly.

Remove one Cake from pan and place on wire rack. Top with a thick layer of pudding, and spread evenly over cake top. Remove other cake from pan and place on top of pudding, bottom side up. Press lightly to marry layers. Top with ganache, allow chocolate to flow over cake edges. Move cake to serving platter. Refrigerate until ready to serve.