Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, whisk together the flour, baking powder, and salt.

In another bowl, beat the eggs and sugar until light and fluffy. Add the melted butter and vanilla, mixing well.

Gradually add the dry ingredients to the wet ingredients, alternating with the warm milk, until just combined.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

In a saucepan, heat the milk over medium heat until just boiling.

In a bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and mix until smooth.

Slowly pour the hot milk into the egg mixture while whisking continuously.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.

Remove from heat and stir in the butter and vanilla. Let cool completely.

In a saucepan, heat the heavy cream until it just begins to simmer.

Remove from heat and add the chopped chocolate. Let sit for 5 minutes, then stir until smooth.

Once the cake is completely cool, slice it in half horizontally.

Spread the pastry cream evenly over the bottom layer of the cake.

Place the top layer of the cake on the pastry cream.

Pour the chocolate ganache over the top layer, allowing it to drip down the sides.

Refrigerate for at least 1 hour before serving.