Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting with flour.

Whisk together the dry ingredients: all-purpose flour, baking powder, and salt in a large bowl.

In a separate bowl, beat together the eggs, milk, and vanilla extract, then mix into the dry ingredients until smooth.

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

Let the cake layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Heat the milk in a saucepan until steaming. In another bowl, whisk egg yolks and sugar, then temper with hot milk and cook until thickened.

For the ganache, heat the heavy cream until just boiling, remove from heat, and pour over chopped chocolate. Stir until smooth.

Assemble the pie by layering one cake, spreading custard on top, placing the second cake, and drizzling with ganache.

Refrigerate for at least 2 hours before serving.