Boston Cream Pie

1. Prepare the oven and pans

Preheat your oven to 325°F. Prepare two 9-inch round baking pans by buttering them, lining with parchment paper, then buttering and flouring the paper.

2. Scald milk and butter

In a small saucepan over medium heat, scald 0.75 cup of whole milk with 0.75 stick of unsalted butter. Once the butter has melted and the mixture is hot, remove from heat and stir in 1.5 teaspoons of vanilla extract and 0.5 teaspoon of grated orange zest. Cover the pan and set it aside to infuse the flavors.

3. Sift dry ingredients

Sift together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 1.5 teaspoons of kosher salt in a small bowl.

4. Beat eggs and sugar

In a large mixing bowl, use an electric mixer fitted with a paddle attachment to beat 3 extra-large eggs and 1.5 cups of sugar on medium-high speed for about 4 minutes. You’ll know it’s ready when the mixture is thick and light yellow, and falls back in a ribbon when you lift the beater.

5. Combine wet and dry ingredients

Whisk the warm milk mixture into the egg mixture by hand, then gradually whisk in the sifted flour mixture until just combined. Be careful not to overmix.

6. Bake the cakes

Pour the batter evenly into the prepared pans and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes, then turn them out onto a baking rack to cool completely.

7. Prepare the soak

To prepare the soak, combine 0.33 cup of freshly squeezed orange juice and 0.33 cup of sugar in a small sauté pan. Heat over medium heat until the sugar dissolves. Remove from heat and stir in 1 tablespoon of Grand Marnier.

8. Make the chocolate glaze

For the chocolate glaze, place 0.75 cup of heavy cream, 1.25 cups of semisweet chocolate chips, 2 ounces of bittersweet chocolate pieces, 2 tablespoons of light corn syrup, 1 teaspoon of vanilla extract, and 0.5 teaspoon of instant coffee granules in a heatproof bowl. Set the bowl over simmering water and stir occasionally until the chocolate is melted and the mixture is smooth. Remove from heat and let it sit for 25 to 30 minutes until it thickens enough to fall back in a ribbon.

9. Assemble the cake

Cut each cake horizontally to make four layers. Place the first layer on a flat plate and brush it generously with the orange soak. Spread a quarter of the Grand Marnier Pastry Cream on top. Repeat with the remaining layers, brushing each with the soak and spreading pastry cream.

10. Apply chocolate glaze

Finally, pour the chocolate glaze over the top of the cake, letting it drip down the sides. Allow the glaze to set for about an hour before serving. This cake is best enjoyed at room temperature, so do not refrigerate the assembled cake.