Ina Garten Boston Cream Pie, an easy four-layer take, sneaks Grand Marnier into the pastry cream and an orange soak between layers. She borrowed the cake base from Cook’s Illustrated and doubled the layers, so this dinner party dessert delivers more cream than cake.
The chocolate glaze needs patience: let it cool 25 to 30 minutes after melting, until it falls back on itself in a thick ribbon. Skip this step and the glaze slides right off the cake instead of coating it.
Source: Modern Comfort Food (2020)
Ina Garten Boston Cream Pie
Course: DessertCuisine: AmericanDifficulty: Medium8
servings35
minutes25
minutes650
kcalScalded milk gives the vanilla sponge a moist, tender crumb, and four layers mean every slice has a generous amount of Grand Marnier pastry cream. A glossy glaze made from two kinds of chocolate coats the top and drips down the sides.
Ingredients
- For the Cake:
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon grated orange zest
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups sugar
- For the Soak:
1/3 cup freshly squeezed orange juice
1/3 cup sugar
1 tablespoon Grand Marnier
- For the Chocolate Glaze:
3/4 cup heavy cream
1 1/4 cups semisweet chocolate chips, such as Nestlé’s (7 1/2 ounces)
2 ounces bittersweet chocolate, such as Lindt, broken in pieces
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
1/2 teaspoon instant coffee granules, such as Nescafé
Directions
- Prep the pans: Preheat the oven to 325 degrees. Butter two 9-inch round baking pans, line them with parchment paper, butter and flour the pans, and tap out the excess flour. Set aside.
- Scald the milk: For the cake, scald the milk and butter in a small saucepan over medium heat (see note). Off the heat, add the vanilla and orange zest, cover the pan, and set aside. In a small bowl, sift together the flour, baking powder, and salt and set aside.
- Mix the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and 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 mixture and then slowly whisk in the flour mixture. Don’t overmix!
- Bake and cool: Pour the batter evenly into the prepared pans. 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: For the soak, combine the orange juice and sugar in a small (8-inch) sauté pan and heat until the sugar dissolves. Off the heat, add the Grand Marnier and set aside.
- Make the glaze: For the chocolate glaze, combine the heavy cream, semisweet chocolate chips, bittersweet chocolate, corn syrup, vanilla, and coffee 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 on itself in a ribbon.
- Assemble the layers: To 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 soak. Spread a third of the Grand Marnier Pastry Cream on the cake. Place the top of the first cake on top, cut side down, and repeat with the soak and pastry cream.
- Finish and set: Place the bottom of the second cake on top, cut side up. Repeat with the soak and pastry cream. Place the top of the second cake on top, 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 in wedges and serve.
FAQs
Can I skip the Grand Marnier and Cognac?
You can swap the Grand Marnier for orange juice and skip the Cognac in the pastry cream if you want an alcohol-free version. The orange flavor still comes through from the zest and juice in the soak. The cake tastes a little less complex without the liquor, but it still works.
How should I store this cake?
Keep it at room temperature, loosely covered with a cake dome or inverted bowl. The recipe warns against refrigerating because condensation forms on the chocolate glaze and ruins the glossy finish. Eat it within a day or two for the best texture.
Can I make any parts ahead of time?
Bake the cake layers a day ahead and wrap them tightly in plastic once cooled. The chocolate glaze can be made in advance and gently reheated over simmering water until pourable again. Assemble the whole cake the morning you plan to serve it so the pastry cream stays fresh.
Do I need a stand mixer for this?
A stand mixer makes beating the eggs and sugar much easier, but a hand mixer works if you hold it steady for the full 4 minutes. The goal is a thick, ribbon-like batter, so don’t cut the mixing time short. You can also whisk by hand if you have the stamina for it.
What does scalding the milk mean?
Heat the milk and butter together until small bubbles form around the edges of the pan, then pull it off the heat before it boils. Boiling the milk changes its proteins and can give the cake a slightly off flavor. Watch the pan closely because it happens fast.
