Cake:
Mix all ingredients with mixer until combined.
Pour into 3 — 9 inch cake pans
(I line mine with parchment paper and spray
the sides with non-stick spray).
Bake 20-25 minutes until done.
Let cool for 10 minutes and turn our on wire rack.
Let cool completely.
Filling:
In saucepan, whisk together cornstarch, sugar,
milk, eggs, cream, vanilla and salt.
I use an immersion blender to get it all smooth.
Over medium heat, bring to a boil, whisking constantly.
Reduce heat and whisk for 2 minutes.
Remove from heat and whisk in the butter.
Pour the filling in another dish and refrigerate until completely cool.
When cool, spread 1/2 on bottom layer; place another cake layer on next and spread on the remaining filling.
Put top cake layer on and spread with chocolate glaze.
Glaze:
You can use a metal bowl over a saucepan of simmering water to melt the chocolate with water, butter, corn syrup and salt.
Stir every now and them until smooth and combined.
Pour it all over the top of the cake and drizzle some down the sides.
Refrigerate cake a couple of hours or overnight before serving.