Boston Cream Cake

I don't make cakes. I don't know why, but it's just not something I make often. There are some blogs where they create these absolutely beautiful cakes weekly, and I just think, "Who eats the cake??" Now cookies are easy because we can eat some or give some away. But a cake always feels like it needs an occasion to me. A group of people to gather around and sing a song, then eat a slice. I can't imagine making a cake for just John and I so therefore cakes just don't get made in my tiny kitchen. However, I finally had an occasion to make a cake and I seized the opportunity. You see, I have a file of cakes I want to make and try, yet considering I make 1-2 cakes a year and add 10-15 cakes to the file a year, I will never get through it. Luckily 23 years ago my sister decided to be born on Father's Day, giving us a joint celebration!

This Boston Cream Cake is similar to the popular Boston cream donut. I have to say it was a huge hit at our family celebration. At first I just let the ganache drip down the sides, but then at the last minute I decided to ice the whole cake (as seen above). You can do it either way but know your audience, we're chocolate people so extra chocolate would always be well received. This cake is easy enough to make and really is delicious. The cream was unreal, I could eat it straight from a bowl. The perfect cake to celebrate my father and my sister!

Source: Cassie Craves

Ingredients:

Cake:

1 box yellow cake mix, prepared as box directs (or homemade if you want)

Filling:

1 3.4 box instant French Vanilla Pudding mix

1 1/2 cups heavy whipping cream

1/2 cup powdered sugar

1/4 cup milk

1/2 cup sour cream

Ganache:

1 cup heavy whipping cream

12 ounces semi-sweet chocolate

Directions:

1- Prepare the cake as directed on the box. Bake and allow to cool completely.

2- Meanwhile, in a mixing bowl combine all of the filling ingredients and mix well until stiff peaks form. (I did it by hand but you can do it over medium speed in your stand mixer.)

3- Keep the filling in the refrigerator while the cake finishes cooling. 

4- Once the cake is cool, place one layer on a cake dish. Evenly spread the filling over the cake. Top with the second layer.

5- Prepare the ganache- bring the cream to a rapid boil. Once boiling, pour over the chocolate in a medium sized bowl. Stir until the chocolate is melted and the ganache is smooth and shiny.

6- Allow the ganache to cool significantly. Once it's cooler, pour the ganache over the cake and spread evenly. You can allow it to just drip down the sides or spread it evenly to cover the sides.

7- Keep refrigerated until serving.