Boston Cream Poke Cake is a fun and delicious twist on the traditional Boston Cream Pie. This easy-to-make cake features layers of moist yellow cake, creamy vanilla pudding, and a rich chocolate ganache topping. Perfect for any occasion, this dessert combines all the classic flavors of Boston Cream Pie in a convenient, crowd-pleasing format.
Ingredients
For the Cake:
- 1 box yellow cake mix (plus ingredients listed on the box)
- 2 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions
Step 1: Prepare the Cake
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. Prepare the yellow cake mix according to the package instructions. Pour the batter into the prepared baking pan and bake according to the package instructions, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 15 minutes.
- Poke the Cake: Using the handle of a wooden spoon or a similar-sized object, poke holes all over the top of the cake, about an inch apart.
Step 2: Prepare the Pudding
- Make the Pudding: In a medium bowl, whisk together the cold milk and instant vanilla pudding mix until thickened, about 2 minutes.
- Fill the Holes: Pour the pudding mixture over the cake, spreading it evenly and making sure the pudding fills the holes. Gently tap the pan on the counter to help the pudding settle into the holes. Refrigerate the cake for at least 2 hours to allow the pudding to set.
Step 3: Prepare the Chocolate Ganache
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Add the Chocolate: Place the semisweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes to melt.
- Stir Until Smooth: Stir the mixture until the chocolate is fully melted and the ganache is smooth and glossy. Let the ganache cool slightly until it thickens but is still pourable.
Step 4: Assemble the Cake
- Pour the Ganache: Pour the chocolate ganache over the chilled cake, spreading it evenly to cover the top.
- Chill and Serve: Refrigerate the cake for another 1-2 hours, or until the ganache is set. Slice and serve the cake chilled.