Description
Ina Garten’s boston cream pie blends classic New England dessert charm with sophisticated pastry techniques. Creamy vanilla custard and rich chocolate ganache create a delightful contrast between layers of delicate sponge cake you’ll savor with each elegant bite.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 1½ cups sugar
- 3 extra large eggs (room temperature)
- 0.75 cup whole milk
- 6 tbsps unsalted butter
- 1½ tsps pure vanilla extract
- 0.5 tsp grated orange zest
- 0.33 cup freshly squeezed orange juice
- 0.33 cup sugar
- 1 tbsp Grand Marnier
- 0.75 cup heavy cream
- 1¼ cups semisweet chocolate chips (7.5 oz), such as Nestlé’s
- 2 oz bittersweet chocolate (such as Lindt), broken in pieces
- 2 tbsps light corn syrup
- 1 tsp pure vanilla extract
- 0.5 tsp instant coffee granules (such as Nescafé)
Instructions
- Preparation: Preheat oven to 160°C (325°F). Butter two 9-inch circular pans, line with parchment, and dust with flour for easy cake release.
- Liquid Infusion: Warm milk and butter in a saucepan, remove from heat, and blend with vanilla and orange zest. Simultaneously, sift flour, baking powder, and salt in a separate bowl.
- Batter Creation: Whip eggs and sugar using an electric mixer until thick and pale yellow. Gently incorporate warm milk mixture and fold in sifted flour blend, maintaining delicate air pockets.
- Baking Process: Evenly distribute batter between prepared pans. Bake for 22-25 minutes, testing with a toothpick. Rest cakes in pans for 15 minutes, then transfer to a wire rack.
- Syrup Preparation: Simmer orange juice and sugar until dissolved. Remove from heat and enhance with Grand Marnier. Set aside for cake layering.
- Chocolate Glaze Development: Use double-boiler to combine heavy cream, semisweet and bittersweet chocolate, corn syrup, vanilla, and instant coffee. Stir until smooth, then rest for 25-30 minutes to thicken.
- Cake Assembly: Slice each cake horizontally into two layers. Place bottom layer on serving plate, brush with orange syrup, spread pastry cream, and repeat layering. Finish with top layer facing down.
- Final Presentation: Drape chocolate glaze over assembled cake, allowing it to flow down sides. Let dessert stabilize for one hour before serving.
Notes
- Precise Oven Preparation: Ensure exact temperature and proper pan coating to prevent cake sticking and guarantee even baking.
- Temperature Control for Milk Mixture: Gentle heating prevents ingredient separation and supports smooth batter integration.
- Egg Whipping Technique: Whip eggs and sugar until pale and thick to create optimal cake volume and delicate texture.
- Chocolate Glaze Consistency: Allow glaze to rest and thicken for perfect draping and professional-looking finish.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 37 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg