I still remember my first taste of Boston Cream Pie. Soft sponge cake layers with creamy custard filling and a rich chocolate ganache – it’s like three desserts in one! The same combination is equally irresistible in doughnut form, so I decided to try my hand at making a slightly healthier version, baked rather than deep-fried. The results were absolutely delicious.
The recipe was published in the September, 2013 edition of Ottawa at Home magazine, for which I am very fortunate to serve as food editor. You can find a PDF of the recipe, straight from the magazine here: OAH_FALL2013_Paula’s Bites. Enjoy!