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  • Chocolate Boston Cream Cake

    2 votes
    Chocolate Boston Cream Cake
    Prep: 60 min Cook: 30-40 min Servings: 8
    by BearNakedBaker
    124 recipes
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    Ingredients

    • Ganache:
    • 8 ounces bittersweet chocolate, {I use chips to avoid this step) cut into small pieces
    • 3/4 cup heavy whipping cream
    • 2 tablespoons unsalted butter
    • 1 tablespoons brandy
    • Ingredients: CAKE
    • 1 cup all-purpose flour
    • 1 cup sugar
    • 1/3 cup HERSHEY'S Cocoa
    • 1/2 teaspoon baking soda
    • 6 tablespoons butter, softened
    • 1 cup milk
    • 1 egg
    • 1 teaspoon vanilla extract
    • CHOCOLATE FILLING (recipe follows)
    • GANACHE CHOCOLATE GLAZE(recipe above)
    • CHOCOLATE FILLING
    • 1/2 cup sugar
    • 1/4 cup HERSHEY'S Cocoa
    • 2 tablespoons cornstarch
    • 1-1/2 cups light cream
    • 1 tablespoon butter
    • 1 teaspoon vanilla extract

    Directions

    1. Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur...To cover cake, pour the ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. It's o.k. if there are some bare spots on sides of cake.
    2. Directions:
    3. 1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan. (I also line it with parchment paper)
    4. 2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
    5. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
    6. 4. Prepare GANACHE CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time (I prefer NOT to refrigerate) Cover; refrigerate leftover cake. 8 servings.
    7. CHOCOLATE FILLING
    8. Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.
    9. I decorated my with leaves cut from CHOCOLATE "PLAY" DOUGH. Decorate as desired.

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