When I actually have a reason to bake, I look through the upcoming recipes on the Baked Sunday Mornings schedule and try to pick one of those recipes. So a little while back, for my Dad's birthday, I made this morning's recipe, Boston Cream Pie Cake from Baked Explorations.
I though it was a good match for my dad, who doesn't really like desserts, and is not a big fan of chocolate. So instead of having 2/3 chocolate pastry cream to 1/3 vanilla pastry cream, I decided to do the opposite. The only thing is that I didn't bother decreasing the amount of chocolate the recipe called for, so my chocolate pastry cream was way to thick and solid to use as cake filling. So the filling in the cake ended up all vanilla, which was not a bad thing.
I baked the cake in a half sheet pan, and split it into four rectangles to get a rectangular cake. Once it was assembled, I trimmed the sides to get a cleaner look, although it didn't work as well as I had hoped. I think if the cake had been frozen it might have worked better.
I used 72% dark chocolate for the glaze, and it was too bitter for most of us. Strangely enough, the glaze was my husband's favorite part of the cake!
I was really worried about the final look of the cake, but I was satisfied with the way the chocolate glaze dripped down the sides. It's definitely not the prettiest cake I've ever made, but it was tasty enough. It's hard to go wrong when you fill cake with pastry cream! Yum!
Want to see how the other Baked Sunday Mornings members fared with their cakes? Head on over to Baked Sunday Mornings for their links, and this recipe! Next up is Baked French Toast! Sounds good!