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Home Sweet Home Bakealong 9: Banana Boston Cream Cake

December 21, 2014


This week in the HSH bakealong it’s a cake all the way from 1856 and Boston’s Parker House Hotel. Apparently Parker House was first hotel in Boston to have hot-and-cold running water, and the first to have an elevator. It may also have been the first to completely mis-name a cake, as it was actually named “Chocolate Cream Pie” when it was first served and is neither a pie, nor does it contain cream (it’s a custard).

Whilst the mis-naming and a slightly dry texture caused fellow HSH baker Beckie to question this bake, I found it a pleasant antidote to all the gingerbread, mincepies and brandy butter around at the moment (though I love all three). I made the sponge at the start of the week and froze it, which may have given it a more moist texture than Beckie experienced. I also followed her advice and cut down the amount of ganache. I have to say, I’m a big fan of covering cakes in ganache. I love piping buttercream but I HATE the clouds of icing sugar that envelope the kitchen when you are making it. Ganache on the other-hand: hot cream, lots of chocolate, pour. Job done in a matter of minutes and there’s loads of tasty leftovers to “tidy”.

All the way from Boston?

Festive sparkly cake

See how others got on:

Beckie at This is Not My Home

Andrea of Andy’s Kitchen Corner

Banana Boston Cream Cake
from Home Sweet Home by Hummingbird Bakery

100g unsalted butter, softened
150g caster sugar
2 large eggs
1 medium banana, mashed
125g soured cream
1 tsp vanilla extract
300g plain flour
1/2 tsp salt (too much, in my opinion)
3/4 tsp baking powder
1 tsp bicarbonate of soda

250ml whole milk
1 tsp vanilla extract
3 egg yolks (save the whites for next week!)
50g caster sugar
15g plain flour
15g cornflour

300ml double cream
300g dark chocolate, chopped

Rough method:

Cream butter and sugar. Add eggs. Add banana, soured cream and vanilla extract. Add remaining dry ingredients. Bake in two 20cm tins at 170c

Heat milk and vanilla. Add to a paste pade from the other ingredients. Heat until thickened. Cool. Beat to make spreadbale and spread between the cakes. Leave to set again.

Heat cream and pour over the chocolate. Stir until melted and pour over assembled cake (stand tray on wire rack with tray to catch drips.

Join Beckie and me in our Epic 200 part bakealong. Next week it’s Hazelnut Macarons


I’m also adding this to Cook Blog Share

4 Comments leave one →
  1. December 21, 2014 6:11 pm

    Thank you for sharing a link to my blog! 🙂 Have a lovely Christmas, that cake looks delicious!

    • December 21, 2014 6:19 pm

      A pleasure – great to find an new blog to read 🙂


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