Ingredients
Makes 11 individual cakes
Custard:
1 large egg
3 large egg yolks (you’ll use the whites in the cake)
1 tablespoon pure vanilla extract
3 cups milk (I used 2%)
1/2 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons unsalted butter
Cake:
4 tablespoons unsalted butter, melted and cooled slightly
2 large eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/4 cup milk (I used 2%)
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 large egg whites (you’ll use the yolks in the custard)
Dark Chocolate Ganache:
8 oz good quality bittersweet or semi-sweet chocolate (chocolate chips will also work)
2 tablespoons unsalted butter
2 tablespoons milk (I used 2%)
1/2 teaspoon pure vanilla extract
White Chocolate Buttercream (adapted slightly from my recipe for White Chocolate POM Buttercream):
4 oz (about 2/3 cup) white chocolate chips
3 tablespoons unsalted butter, at room temperature
6 tablespoons vegetable shortening, at room temperature
1 1/2 teaspoons pure vanilla extract
3/4 lb powdered sugar
2-4 tablespoons milk (more or less to achieve desired consistency)
Other:
Butter, to grease the jars
Preparation
