Boston Cream Poke Cake
Ingredients
- 1 box yellow cake mix plus ingredients required on the box: typically eggs, water, and oil
- 2 boxes 3.4 oz each instant vanilla pudding mix
- 4 cups cold milk
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
- 2 tablespoons corn syrup optional, for glossy ganache
- 1 teaspoon vanilla extract
Instructions
Step 1: Bake the Cake
- Prepare the yellow cake mix according to the package directions.
- Bake in a 9x13-inch pan.
- Once baked, let the cake cool for about 10 minutes.
- Using the handle of a wooden spoon or a straw, poke holes all over the surface of the cake.
Step 2: Prepare the Pudding
- In a large mixing bowl, whisk together the vanilla pudding mixes and cold milk.
- Let the pudding sit for 1-2 minutes until it begins to thicken but is still pourable.
Step 3: Fill the Cake
- Pour the pudding over the cake, spreading it evenly so it seeps into the holes.
- Gently tap the pan on the counter to help the pudding settle.
- Cover and refrigerate for at least 2 hours.
Step 4: Make the Chocolate Ganache
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour over the chocolate chips in a heat-safe bowl.
- Let sit for 1-2 minutes, then stir until smooth.
- Stir in corn syrup and vanilla extract.
Step 5: Finish the Cake
- Once the cake is chilled and the pudding is set, pour the ganache over the top.
- Use a spatula to spread it evenly.
- Refrigerate for another 30 minutes, or until the ganache is firm.
Notes
- Poke Deep: Make sure the holes go nearly to the bottom of the cake so the pudding fills every layer.
- Ganache Tip: If your ganache is too thick, add a splash of warm cream to loosen it.
- Flavor Twist: Use chocolate or French vanilla pudding for a fun variation.
- Decorate It: Add chocolate shavings, sprinkles, or a dusting of powdered sugar for extra flair.
- Serve with Berries: Fresh raspberries or strawberries pair beautifully with the rich flavors.