Boston Cream Poke Cake – A Quick and Decadent Dessert!
Byvda31
- Preheat your oven according to the cake mix package instructions. Grease a 9×13-inch baking pan or line it with parchment paper.
- Prepare the cake batter as directed on the box and pour it into the prepared pan.
- Bake according to the package instructions, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly.
Step 2: Poke Holes in the Cake
- While the cake is still warm, use the handle of a wooden spoon or a straw to poke holes evenly across the surface.
Step 3: Make the Custard Filling
- In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2 minutes).
- Pour the pudding over the warm cake, spreading it gently to fill the holes. Refrigerate for 30 minutes to set.
Step 4: Make the Chocolate Ganache
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2–3 minutes, then whisk until smooth and glossy.
Step 5: Assemble the Cake
- Pour the chocolate ganache evenly over the chilled cake, spreading it gently to cover the surface.
- Add optional toppings like whipped cream, chocolate shavings, or powdered sugar.
Step 6: Serve and Enjoy
- Slice and serve chilled or at room temperature. Pair with milk, coffee, or tea for a delightful treat.
Why This Recipe Works
This Boston Cream Poke Cake combines the moist, tender texture of yellow cake with the creamy richness of vanilla custard and the velvety smoothness of chocolate ganache. It’s a dessert that’s both comforting and impressive, perfect for any occasion.
