1 ½ cup whole milk 5 extra-large egg yolks, at room temperature ¾ cup sugar ¼ cup cornstarch 1 tablespoon unsalted butter 1 tablespoon heavy cream 1 tablespoon Grand Marnier 1 teaspoon Cognac or brandy ½ teaspoon pure vanilla extract
For Cake:
¾ cup whole milk 6 tablespoon (3/4 stick) unsalted butter 1 ½ teaspoon pure vanilla extract ½ teaspoon grated orange zest 1 ½ cup all-purpose flour 1 ½ teaspoon baking powder 1 ½ teaspoon kosher salt 3 extra-large eggs, at room temperature 1 ½ cup sugar
For Soak:
⅓ cup freshly squeezed orange juice ⅓ cup sugar 1 tablespoon Grand Marnier
For Chocolate Glaze:
¾ cup heavy cream 1 ¼ cup semisweet chocolate chips (7 1/2 ounces) 2 ounce good-quality bittersweet chocolate, (such as Lindt), broken into pieces 2 tablespoon light corn syrup 1 teaspoon pure vanilla extract ½ teaspoon instant coffee granules
Tips
The pastry cream and cakes can be made ahead and refrigerated separately, but prepare the glaze and assemble 1 hour before serving. Don’t refrigerate the assembled cake before serving or beads of condensation will form on top.
