2 Large Eggs
2 Large Egg Yolks
2 teaspoons Vanilla Extract
2 tablespoons buttermilk
For the Yellow Cake: Preheat oven to 350 degrees F. In a large measuring cup, combine eggs and vanilla with 2 tablespoons buttermilk.
1 3/4 cup All Purpose Flour (sifted and then measured and then sifted again)
1 cup Granulated Sugar
1 3/4 teaspoons Baking Powder
1/2 teaspoon Salt
In a large mixing bowl, combine sifted flour, sugar, baking powder and salt. Whisk well to combine.
1/3 cup Buttermilk
4 tablespoons Unsalted Butter (softened)
1/3 cup Canola Oil
1/2 cup Heavy Cream (whipped to soft peak)
With the mixer on medium low, beat in the butter, canola oil and the remaining buttermilk into the dry mixture. Stir in the egg mixture in three parts, while scraping down the sides of the mixing bowl. Do not over mix. Fold in the whipped cream into the batter.
Spoon batter into three prepared cake pans. Bang the pans on the counter to release any air bubbles. Place in oven and bake for 25 - 30 minutes or until the top springs back and the cake starts to pull away from the sides of the pan.
Let cool for 10 minutes on a wire rack, then turn out to cool completely on the rack before frosting.
1 cup Whole Milk
1 cup Heavy Cream
1 sprig Rosemary
4-5 strips (2") Orange Peel (note: use peeler)
For the Rosemary Orange Pastry Cream: In a stainless steel pot, steam milk and cream with rosemary and orange peel.
1/2 cup Sugar
1/4 cup Cornstarch
Combine sugar, cornstarch and salt in bowl. Pour hot cream over and whisk to combine. Return milk mixture to pot and bring to a low boil, continuing to whisk.
4 Egg Yolks
In another bowl, whisk eggs and temper 1/2 cup of hot milk mixture into the eggs. Gradually pour this back into the pot and continue to whisk as the mixture comes to a boil. Continue to cook until thick.
2 tablespoons Butter
Strain through a fine mesh strainer into a clean bowl with pats of butter in the bottom. Stir until butter melts. Chill with plastic wrap directly on top of pudding.
9 ounces Bittersweet Chocolate
2 tablespoons Butter
1/2 cup Heavy Cream
1-2 tablespoons Triple Sec
For the Dark Chocolate Glaze with Orange Liqueur: Put the chocolate and butter into a heat proof bowl. Heat heavy cream and triple sec until just hot. Pour hot cream over chocolate and stir until smooth. Let cool slightly before pour over cake.
Putting it all together: Layer cake, pastry cream, cake, pastry cream and third cake. Drizzle chocolate glaze over top of cake just enough so the sides of the cake aren't covered completely.