Thursday, April 19, 2012

Vodka Boston Cream Minis


I first posted my version of the on Facebook and passed them around to my tasters. I didn't think they looked anything like I had seen them on other blogs, including the one that gave the recipe. BTW, that recipe was not close to complete. The first in-person comment was that they were too big. They were. The next was the chocolate was too thick. Boy was it.

So, I am doing this again. You really can't tell but this recipe has been updated several times so that you can do this right the first time.

Cake1:  Yellow cake mix (standard size box - about 18 oz)then mix according to the boxes instructions.

Preheat oven as directed.  Spread the cake batter in a greased and floured 12”x15”  Jelly Roll pan.  Bake for 8 - 10 minutes, or until golden brown. The bigger the pan the thinner the cake will be.

Remove from oven, allow to cool for 10 minutes.  Run a knife around the edge of the pan, and invert on a cooling rack until completely cool. 

Ganache
1 cup heavy cream
1 12 oz bag dark chocolate chips (2 cups of chocolate chips)

Heat the cream on the stove, or in microwave, until hot but not boiling.  Pour in the chocolate chips.  Stir until chocolate has fully melted and the mixture is thick and glossy.  Set aside.

Filling 1:  5.1 oz box vanilla pudding mix (the cook and serve variety)
1 envelope Knox gelatin (2 tsp gelatin powder)
1 ½ cups heavy cream or half and half
1 cup vanilla vodka









Combine pudding mix and gelatin in saucepan on the stove.  Pour in the cream and allow to soak for a minute or two.  Bring the mixture to a boil over medium heat, then reduce to simmer for 5 minutes.  Remove from heat and allow to cool for about 15 minutes.  Mix in the vodka, a 1/4 cup at a time, stirring fully to incorporate.  Refrigerate until the mixture thickens (about 30 minutes).  Remove from refrigerator and stir fully.
Level the cake with a long serrated knife.  Next, cut the cake into 1 1/2 or 2 inch rounds with a biscuit or cookie cutter.  Split each cake round in half. 
Drop about a tablespoon of the filling on each bottom layer, replace the top layer.  Place the filled rounds on a cooling rack on top of a cookie sheet (this will catch any drips from the ganache.)  Refrigerate the filled rounds for about 20 minutes until the cake feels slightly chilled. 
Drizzle with ganache, and return to refrigerator so the ganache will set. 


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