Preheat your oven to 350°F. Line three 8-inch cake pans with parchment paper and lightly grease the sides.

In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Add in the egg yolks and vanilla extract and beat until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide the batter evenly between the three cake pans and smooth out the tops.

Bake the cakes for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool completely in the pans.

In a small saucepan, warm the dulce de leche and heavy cream over low heat, stirring constantly until the mixture is smooth and combined.

Place one of the cakes onto a cake plate or serving dish. Spoon half of the dulce de leche filling onto the cake and spread it out evenly.

Place another cake on top of the filling and repeat with the remaining filling.

Place the final cake on top.

In a small saucepan, warm the chocolate chips and heavy cream over low heat, stirring constantly until the mixture is smooth and combined.

Pour the chocolate ganache over the top of the cake and spread it out evenly, allowing it to drip down the sides of the cake.

Allow the ganache to set for at least 30 minutes before slicing and serving.