Boston Cream Poke Cake
Ingredients:
1 box yellow cake mix (plus ingredients needed for the mix)
2 (3.4 oz) packages instant vanilla pudding mix
4 cups milk
1 cup heavy cream
1 1/2 cups semi-sweet chocolate chips
2 tbsp unsalted butter
1 tsp vanilla extract
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the yellow cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake according to the package directions, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly, about 10 minutes.
Poke the Cake:
Using the handle of a wooden spoon or a straw, poke holes all over the top of the cake, spacing them about an inch apart.
Prepare the Pudding:
In a medium-sized bowl, whisk together the instant vanilla pudding mix and 4 cups of milk until smooth and slightly thickened, about 2 minutes.
Pour the pudding mixture over the cake, spreading it evenly so that the pudding seeps into the holes. Refrigerate the cake for about 2 hours, or until the pudding is set.
Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
Remove from heat and add the semi-sweet chocolate chips and unsalted butter. Let it sit for 2-3 minutes, then whisk until smooth.
Stir in the vanilla extract.
Top the Cake:
Pour the chocolate ganache over the chilled cake, spreading it evenly to cover the pudding layer.
Refrigerate the cake for at least 1 hour to allow the ganache to set.
Serve:
Slice and serve chilled. The cake can be stored in the refrigerator for up to 3 days.
Prep Time: 15 minutes | Cook Time: 25 minutes (plus chilling time) | Total Time: 3 hours (including chilling)
Kcal: Approximately 380 kcal per slice | Servings: 12