Boston Cream Pie

Make the Grand Marnier pastry cream.

Beat the 5 egg yolks and ³⁄₄ cup sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 4 minutes, until very thick. Reduce the speed to low and add the cornstarch. Meanwhile, scald 1 ¹⁄₂ cups of whole milk in a medium saucepan.

With the mixer on low, slowly add the hot milk to the egg mixture. Pour the mixture back into the pan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. When the custard starts to thicken and clump on the bottom of the pan, stir constantly with a whisk (do not beat) to keep the custard smooth. Cook over low heat until the custard is very thick like pudding. If you lift some of the custard with the whisk, it should fall back onto itself in a ribbon.

Off the heat, stir in 1 tbl of unsalted butter, 1 tbl heavy cream, 1 tbl Grand Marnier, 1 tbl Cognac or brandy and ¹⁄₂ tsp vanilla extract. Whisk until smooth and transfer to a bowl. Cool for 15 minutes at room temperature then place a piece of plastic wrap directly on the custard and refrigerate until cold.

Make the cakes.

Preheat the oven to 325 degrees. Butter two 9-inch round baking pans and line them with parchment paper, butter and flour the pans, and tap out the excess flour. Set aside. Scald ³⁄₄ cup whole milk and ³⁄₄ stick of butter in a saucepan over medium heat.

Off the heat, add 1 ¹⁄₂ tsp vanilla extract, ¹⁄₂ tsp orange zest, cover the pan and set aside. In a small bowl, sift together 1 ¹⁄₂ cups flour, 1 ¹⁄₂ tsp baking powder and ¹⁄₂ tsp salt and set aside. In the bowl of an electric mixer fitted with the paddle attachment (or by hand), beat 3 eggs and 1 ¹⁄₂ cups sugar on medium-high speed for 4 minutes, until thick and light yellow and the mixture falls back on itself in a ribbon. By hand, first whisk in the warm milk mixutre and then slowly whisk in the flour mixture. Do not overmix!

Pour the batter evenly into the prepared pans and bake for 22 to 25 minutes, until a toothpick comes out clean. Allow the cakes to cool in the pans for 15 minutes, then turn them out onto a baking rack, flipping them so the top sides are up. Cool to room temperature.

Make the soak.

Combine ¹⁄₃ cup orange juice, ¹⁄₃ cup sugar in a small saute pan and heat until the sugar dissolves. Off the heat, add 1 tbl Grand Marnier. Set aside.

Make the chocolate glaze.

Combine ³⁄₄ cup heavy cream, 1 ¹⁄₄ cups semisweet chocolate chips, 2 oz bittersweet chocolate, the corn syrup, coffee granules and 1 tsp vanilla extract in a heatproof bowl set over a pot of simmering water. Stir occasionally with a wooden spoon, just until the chocolates melt. Remove from the heat and set aside for 25 to 30 minutes, stirring occasionally, until the chocolate is thick enough to fall back onto itself in a ribbon.

Assemble.

Cut both cakes in half horizontally. Place the bottom of one cake on a flat plate, cut side up. Brush it with a third of the soaking mixture. Spread a third of the Grand Marnier Pastry Cream on the cake. Place the top of the first cake on top of the bottom, cut side down, and repeat with the soak and pastry cream. Place the bottom of the second cake on top of the pile of cakes, cut side up. Repeat with the soak and pastry cream. Place the top of the second cake on top of the cake, cut side down. Pour the ganache on the cake, allowing it to drip down the sides. Set aside for one hour, until the chocolate sets. Cut into wedges and serve.