Club: Baked-Boston Cream Pie Cake

I can't think of a better way to start off September than with a delicious recipe from Club: Baked!   This time we were to make Boston Cream Pie Cake, chosen by Brooke of Brookes bountiful kitchen.  I actually made this cake back in July when my family came down to Florida for a visit.  A four layer sponge cake filled with vanilla and chocolate custard enrobed in chocolate ganache would have been too much to have in the house for just my boyfriend and me to eat!  Good thing I decided to make it while having a house full of guests because I really could've eaten the whole thing myself, it was that good!

This might have been the first time I ever made a cake that tasted better than it looked.  The thickness of my layers were pretty uneven and the outside had some not-so-nice divots in it.  I usually cut my layers with a large bread knife, but since I had so much difficulty cutting this cake even, I finally purchased a cake slicer to use in the future.  Never again will I have a cake with uneven layers!  I also found this cake to be pretty time consuming and I took some of the extra steps suggested in the book.  I put the cake in the freezer for several hours (to ease slicing, but that didn't help much!) and I made the rum soak, which I think did add an extra kick of flavor to each sponge layer.  I thought the ganache was divine, and probably one of the best tasting I have ever made or had.  I also really liked the pastry cream which tasted like it was straight from a bakery.  Overall, the cake was absolutely delicious and worth making at least once.  I have plans to eventually make this one again so I can perfect the imperfections and make it just a little prettier than my first attempt!  Don't forget to check out Brookes boutiful kitchen for the recipe and the Club: Baked site for all of the other's pics and comments.  Enjoy!