Boston Cream Donut Cake

30 mins Prep Time

20 mins Cook Time

Written By

Tara Omidvar

Inspired by Carolina Gelen's Eclair Cake, let me introduce you to the Boston Cream Donut Cake! We have all the elements of the donut here but in a cake shape. We skip cutting, frying and filling many donuts one by one which only means saving time! There is vanilla pastry cream between fried donut dough and topped with smooth chocolate ganache. It's best to let it chill in the fridge for a couple of hours before serving so all the flavours can blend together. The recipe is designed for a 8" x 8" baking dish, so please keep that in mind.

You can refrigerate the cake in the fridge covered for up to 3 days.

Ingredients

Donut

220 grams all-purpose flour
100 grams whole milk (warm)
20 grams granulated sugar
20 grams unsalted butter
1 egg
1/2 teaspoon salt
Vegetable oil, for frying
8 grams active dry yeast

Pastry Cream

1 1/2 cups whole milk
3 egg yolks
1/3 cup granulated sugar
3 tablespoons corn starch
1 1/2 tablespoons unsalted butter
1/4 vanilla bean or 1/2 teaspoon vanilla paste
Pinch of salt

Chocolate Ganache

170 grams dark chocolate
170 grams whipping cream (35%)

Directions

Donut Dough

3 Steps

Step 1

In a small bowl, mix together 50 grams of warm milk with active dry yeast. Let it sit for 10 minutes.
Step 2

In a bowl of a stand mixer, add flour, egg, rest of the warm milk and yeast mixture. With a dough hook attachment, knead the dough for 2-3 minutes. Add sugar and salt and knead for 5 minutes until dough forms. Add the butter cubes slowly one at a time into the dough and keep the mixer running. Knead for 6-8 minutes until the dough is soft and elastic.
Step 3

Cover the bowl with a towel. Let it rise in a slightly warm place for 1 hour until double in size.

Pastry Cream

5 Steps

Step 1

In the meantime, make the pastry cream. Heat up the milk and vanilla in a medium saucepan over medium heat. Bring it to a simmer.
Step 2

In a bowl, whisk sugar, corn starch, salt and egg yolks together until colour turns light.
Step 3

Add the hot milk to the yolk mixture very slowly and whisk at the same time. Do it very slowly or the yolks will turn to scramble.
Step 4

Pass the mixture through a sifter back to the saucepan. Keep whisking it over medium heat until it starts bubbling and thickens. Take it off the heat and whisk in the butter.
Step 5

Cover it with plastic wrap, pressing the plastic directly against the surface of the custard to avoid a skin forming. Refrigerate for 1-2 hours or until completely cooled.

Donut

5 Steps

Step 1

Turn the dough out onto a lightly floured surface. Roll the dough out to about 1/2-inch thick.
Step 2

Cut parchment paper into a 8" x 8" square. Place the parchment paper directly on top of the rolled dough.
Step 3

Cut the dough around the square using a sharp knife or pizza cutter. Cover the dough with a towel and let rise for another 30 minutes.
Step 4

Heat the oil in a large skillet to 350°F. Carefully place the square dough into the hot oil. Cook for 2-3 minutes on each side or until golden brown.
Step 5

Remove and place it on a paper towel. Let it cool completely.

Chocolate Ganache

3 Steps

Step 1

While the dough is cooling down, make the chocolate ganache by roughly chopping the chocolate bar. Place the chocolate pieces in a medium bowl.
Step 2

In a small saucepan, bring the cream to a simmer. Take it off the heat and, let it sit for 30 seconds so it stops simmering.
Step 3

Pour the cream over the chocolate. Let it sit for 1 minute then stir until mixed well. (If there was chocolate chunks remaining, microwave the bowl for 30 seconds.)

Assembly

6 Steps

Step 1

Cut the cooled square donut in half horizontally. Place bottom half, cut side up on 8" x 8" baking dish.
Step 2

Spread the chilled pastry cream over the donut.
Step 3

Top with remaining donut half and gently press down.
Step 4

Pour the chocolate ganache over top of the donut, spreading to edges.
Step 5

Cover and let it set in the fridge for 2 hours.
Step 6

When ready to serve, cut it in squares and enjoy.