1-Preheat your oven to 325°F. Grease two 9-inch round cake pans or line them with parchment paper to prevent sticking.

2-In a large mixing bowl, beat 2 cups of granulated sugar and 4 large eggs until the mixture becomes light and fluffy, which should take about 2 minutes.

3-Slowly mix in 1/3 cup of vegetable oil into the egg mixture.

4-Carefully measure 2 cups of all-purpose flour, then add it to the bowl along with 1 1/4 teaspoons of table salt and 2 teaspoons of baking powder. Beat just until combined.

5-Scrape down the sides of the bowl and mix again to ensure all ingredients are fully incorporated.

6-In a saucepan, heat 1 cup of whole milk, 4 tablespoons of unsalted butter (at cool room temperature), and 2 teaspoons of vanilla extract until just boiling.

7-Remove the milk mixture from heat and stir to melt the butter completely.

8-Slowly add the hot milk mixture to the cake batter, mixing until smooth but thin in consistency.

9-Divide the batter evenly between the prepared cake pans.

10-Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean and the cake tops feel set to the touch.

11-Cool the cakes in the pans for 10 minutes, then transfer them to cooling racks to cool completely.

12-Bring 2 cups of whole milk, 1/2 cup of granulated sugar, and 1/4 teaspoon of table salt to a simmer in a saucepan, stirring to dissolve the sugar.

13-In a separate bowl, whisk together 1/3 cup of cornstarch, 3 large egg yolks, 1 large egg, and the remaining 1/2 cup of milk until smooth.

14-Temper the eggs by slowly whisking half of the hot milk mixture into the egg mixture.

15-Pour the egg mixture back into the simmering milk through a fine-mesh strainer to catch any lumps.

16-Bring the mixture to a low boil while whisking constantly; cook for 2 minutes until thickened.

17-Remove from heat and stir in 2 teaspoons of vanilla extract.

18-Cover the filling with buttered plastic wrap, placing it directly on the surface to prevent a skin from forming.

19-Refrigerate until completely cool before using.

20-In a small saucepan or microwave-safe bowl, melt together 1/4 cup of heavy cream and 1/3 cup of chopped dark chocolate until smooth.

21-Stir in 1/2 teaspoon of vanilla extract.

22-Allow the glaze to cool for 10 minutes to thicken slightly before using.

23-Once both the cakes and filling are completely cool, place one cake layer on your serving plate.

24-Spread the cooled custard filling evenly over the bottom cake layer.

25-Carefully place the second cake layer on top of the filling.

26-Pour the chocolate glaze over the assembled cake, allowing it to drip down the sides.

27-Serve immediately or cool to room temperature and refrigerate before serving.