Boston Cream Pie, as it is traditionally called, is a bit of a misnomer in that it is clearly a cake and not a pie. The name, supposedly, harks back to the 1800’s when the line between what was a cake and what was a pie was blurred somewhat, the names being used in more of an interchangeable manner. Either way, what is known about the origins of the cake are murky at best, with the Parker House Hotel claiming they invented the cake but food historians saying its origins are much more likely older than the hotel itself. Traditionally the cake would be made with either a rich butter cake or a lighter whisked sponge, the latter being the version I am more au fait with. The filling was always a rich pastry cream but the topping, which used to be a chocolate fondant, has morphed into a more common chocolate ganache glaze. My version sticks very close to this formula with a whisked sponge in the style of a chiffon cake, filled with a vanilla rich pastry cream and topped with a silky ganache glaze. The only thing I have omitted in this version is the traditional sliced almonds that coat the outside of the cake. Feel free to scatter almonds over the finished cake if you wish.

Boston Cream Bundt Cake
Serves 12-15

Bundt Cake
250g caster sugar
4 large eggs
2 tsp vanilla bean paste
120ml olive oil
80ml whole milk
200g plain flour
1 + 1/2 tsp baking powder
1/2 tsp fine sea salt

Custard Filling
300ml whole milk
1 tsp vanilla bean paste
100g caster sugar
25g cornflour 
2 large egg yolks
1 large egg
30g unsalted butter
Pinch of fine sea salt

Chocolate Glaze
70g dark chocolate, finely chopped
100ml double cream

For the custard filling place the milk, vanilla and roughly half the sugar into a saucepan and place over medium heat and bring to a simmer. Meanwhile, place the remaining sugar and the cornstarch into a mixing bowl and whisk together until combined. Just before the milk is at temperature add the egg yolks and whole egg to the sugar and cornflour mixture and whisk together until smooth. 

When the milk is at temperature remove from the heat and slowly pour over the egg mixture, whisking as you do you. Pour the custard back into the pan and place on the heat and whisk constantly until the custard is very thick and has bubbled. Immediately scrape the custard into a bowl and stir in the butter and a pinch of salt, mixing until smooth. Press a sheet of clingfilm onto the surface of the custard and refrigerate until needed. 

Preheat the oven to 180ºC (160ºC Fan). Grease a 10-cup bundt pan, using either a cake release spray or brushing with softened butter and then dusting with flour. My preference is using a homemade ‘cake goop’ made from an equal volume measure of shortening, neutral oil and all purpose flour, mixed to a paste. 

Place the sugar, eggs and vanilla into the bowl of a stand mixer, fitted with the whisk attachment. On medium/high speed whisk for about 7 minutes or until ribbon stage. Turn the mixer to medium/low and slowly pour in the olive oil and then the milk. Sieve in the flour, baking powder and salt and fold the flour until the batter is smooth and no signs of flour remain. Pour the batter into the prepared pan and then give the pan a couple firm taps on the work surface to pop any large bubbles. 

Bake in the preheated oven for about 35 minutes or until the cake springs back to a light touch. Remove from the oven and set aside for 10 minutes before inverting the cake onto a wire rack to cool completely. 

Once cooled use a serrated knife to cut the cake into two layers. Remove the custard from the fridge and beat to loosen. Place the bottom layer of the cake onto a cake stand or plate and spread the custard over the cut surface. Top with the second cake layer and refrigerate while you make the glaze. 

Place the chocolate into a jug and set aside for the moment. Place the cream into a small milk pan and over medium heat bring to a simmer. Pour into the jug with the chocolate and set aside for a couple minutes before stirring with a small sauce whisk to form a silky ganache. Remove the cake from the fridge and then pour over the glaze, allowing it to drip down the sides of the cake.

The cake is best used within a day or two