Chocolate Chip Cake

For the Cake:
1. Preheat oven to 335°F and place rack in middle position. Line the bottom of two 9-inch round pans with parchment paper.
2. Combine milk and vanilla in a bowl. Combine flour, baking powder and salt in separate bowl. Set aside.
3. Using a spatula, toss 2 tablespoons of the wet ingredients with the chocolate chips in a small bowl. Add 1/4 cup of the dry ingredients. Toss again to coat evenly. This will keep the chocolate chips from sinking to the bottom of the cake. Set aside.
4. Mix butter and sugars in the bowl of a standing mixer fitted with paddle attachment until well creamed, about 3 minutes.
5. Add egg and egg yolk one at a time.
6. Alternately add dry and wet mixtures about a quarter at a time into the creamed mixture, without pausing between additions.
7. Remove the bowl and fold in the chocolate chips with a spatula. The dough will be thick – more like cookie dough than cake batter.
8. Divide dough into prepared pans. It will be too thick to fill the pan to the edges, but will spread under the heat of the oven. Bake for 30-35 minutes or until edges crown and surface is browned.
9. Cool the cakes in pans to room temperature, then invert them onto a rack using a small offset spatula to release edges.
10. Make ganache (directions follow). Spread a thick layer between the two cakes. Dust the top with confectioner’s sugar. Shave dark chocolate and sprinkle on top.

For the Icing:
1. In a saucepan over medium heat, bring cream and sugar to a light simmer, stirring occasionally. Place the butter, chocolate, vanilla, and sea salt in a large heatproof bowl.
2. Pour hot cream over ingredients in the bowl and let stand for a few minutes to melt the chocolate. Whisk until smooth and set aside to cool, but do not refrigerate. Be patient, it will set up.
3. Once the icing has thickened, stir it with a flexible spatula to a spreadable consistency.