Cake
12 ounces of flour
1 ½ tablespoons baking powder
1 teaspoon salt
6 ounces butter, at room temp
10 ½ ounces of sugar
3 eggs
1 ½ teaspoon vanilla extract
9 ounces of milk

Filling
12 ounces milk
5 egg yolks
5 ounces sugar
1 ½ ounces flour
1 ounce butter
1 ½ teaspoon vanilla extract

Ganache
2 cup chocolate
½ cup heavy cream
½ teaspoon vanilla or almond extract
1 tablespoon butter

Cake
In a bowl, sift the flour with the baking powder and salt. In another bowl, beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the milk and dry ingredients to the butter mixture alternately, mixing only enough to blend thoroughly. Do not over beat the mixture.

Grease two 10 inch round Dutch ovens and line with parchment paper. Divide the cake mixture between the prepared ovens and spread it out evenly. Bake at 350 degrees (14 coals on top 8 on the bottom) for about 40 minutes or until toothpick comes out clean.

Filing
Heat the milk in a small aluminum Dutch oven to a boil. Remove from heat. In a heatproof mixing bowl, beat the egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour. Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water, or pour the mixture into a double boiler. Heat stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and brandy or vanilla. Allow to cool. Place one cake on an inverted Dutch oven lid and cover with the filling in a thick layer. Place second cake on top of filling. Smooth the edge of the filling layer so it is flush with the sides of the cake layer.

Ganache
Bring the cream to a boil and remove from heat. Add the chocolate and extract and stir until smooth. When glaze is smooth, add the butter and pour over the cake to cover with a thin layer. Garnish as desired.

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