8 ounces semi-sweet chocolate, chopped into small pieces
½ teaspoon vanilla extract
Instructions:
Heat half-and-half, sugar, and salt to a simmer in a saucepan. Whisk egg yolks and sugar, then add cornstarch. Gradually mix in half-and-half and cook until thickened. Strain and refrigerate. 
Preheat oven to 350°F. Mix flours, baking powder, and salt. Warm milk and butter. Beat egg whites with sugar until soft peaks form. Mix egg yolks, sugar, and fold in flour and milk mixtures. Bake in pans. 
Simmer heavy cream and corn syrup. Add chocolate, stir, and cool. Pour over assembled cake.
Notes 
:
Store in an airtight container in the refrigerator. Use semi-sweet chocolate for best results.
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