~boston Sour Cream Cake~

Baby cakes~~yep, that’s what these sweet delectable creations are! Make one for yourself and one to give away! It’s a Boston Cream Pie on steroids with three layers of tender cake, luscious layers of homemade brandy cream between the layers and then on top…a thick layer of chocolate icing with a healthy drizzle of chocolatee ganache!

Now don’t be shy about making this cake thinking it’s too complicated~~the only thing that you want to do is have your ingredients organized~~actually, you could make the cream filling the night before, refrigerate and finish up the cake the next day!

Makes: One 4-layer cake

Preheat oven to 350

What you need:

Cream Filling:

2 cups milk

2 tbl cornstarch

1/3 cup sugar

2 beaten eggs

1 tsp vanilla

1/3 cup brandy

Cake:

Note: Grease and lightly flour two baking pans. I used two deep about 7″ diameter cake pans {got them at WalMart in the crafts department–wedding stuff}, then sliced each baked cake into three layers.

¾ cup softened butter

2 ¼ cups sugar

4 beaten eggs

3 ¼ cups flour

1 tsp salt

4 ½ tsp baking powder

1 cup milk

`1 cup sour cream

2 tsp vanilla

Icing:

1 can packaged chocolate icing

1 ½ cups Chocolate Ganache

12 ounces 60%+ chocolate cut into chunks

1 cup heavy cream

Procedure: Put chocolate pieces in a large bowl. In a small pot on medium high heat, bring cream to a slow boil. Pour over chocolate and whisk and stir until all is blended, mixed, and there is a ‘glossy’ shine to to it. Cool a little before drizzling (I used a glass measuring cup w/a ‘spout’ of sorts.) over the top/sides of the refrigerated/cooled cake. Ganache gets thicker as it cools and sits. Microwave a few seconds to make it more pourable.

What you do:

Cream Filling:

Combine in a heavy saucepan the milk, cornstarch and sugar and whisk together well over medium heat. Continue cooking until the edges begin to bubble; the mixture will be thickening. Cook for about 5-7 minutes whisking so as not to burn. Remove from heat. Set aside.

In another medium-sized bowl combine the beaten eggs, vanilla and brandy. Drizzle in 2 tablespoons of the cream mixture and blend. Drizzle slowly the remaining warm cream mixture and blend well. Place a piece of plastic wrap over the bowl patting the wrap down directly on the cream pudding. Refrigerate at least an hour or more to chill.

Cake:

In a large mixing bowl, blend well the butter and sugar into a fluffy mixture. Add the eggs beating in with a hand mixer for about 2 minutes on medium low.

Combine the flour, salt and baking powder in another bowl and blend. Add 1/3 to the butter/egg mixture and blend. Add another 1/3 of the dry ingredients, the vanilla and half of the milk , sour cream and blend well. Add the remaining dry ingredients and milk and blend into a thick fluffy batter.

Pour the batter into greased and flour dusted baking pans. (If there’s extra batter, make some cupcakes!) Bake in a preheated 350 oven about 35-45 minutes or until a toothpick comes out clean.

Remove and let cool. With a serrated knife, slice the cakes.

Layer cake and put equal amounts of the cream pudding between the first three layers. Top with the 4^th piece of cake. Ice the sides of the cake with the packaged chocolate icing. Drizzle the top/sides with chocolate ganache. Refrigerate a few hours before serving.

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