Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans, dusting them with flour.

Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing in 2 teaspoons of vanilla extract.

Whisk together 1 ½ cups of all-purpose flour and 2 tablespoons of cornstarch in another bowl. Gradually add this mixture to the wet ingredients, alternating with ½ cup of whole milk, until well combined.

Pour the batter into the prepared pans and bake for 25-30 minutes until golden brown and a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks.

For the custard filling, heat ½ cup of whole milk with 2 tablespoons of cornstarch until thickened, about 5-7 minutes. Stir in 2 tablespoons of butter and remaining vanilla until smooth. Let cool.

Melt 1 cup of heavy cream with ¾ cup of semi-sweet chocolate chips over low heat, stirring until smooth. Drizzle over the assembled cake.

Optional: Top with fresh berries for a colorful burst of flavor!