One of my all time favorite guilty pleasures is a cream filled chocolate donut. The creamy center with the luscious chocolate in every bite…oh be still my beating heart! Oh so, so, so good.
This dreamy cake tastes just like a cream filled chocolate donut. The chocolate ganache frosting is the perfect topping; it’s not too sweet. The cream filling produces a moist cake that is melt in your mouth delightful. The best part is how extremely simple it is to make. That means you can whip it up anytime you get a craving for a cream filled chocolate donut.
Start by baking up the cake.
Grease a 13X9 inch baking dish.
Prepare cake and bake according to the directions on the package.
Remove cake from the oven and allow cake to cool completely.
Once cake has cooled to room temperature, use the handle of a wooden spoon to poke holes all over the cake.
Next comes the cream filling. In a large mixing bowl whisk together pudding mix, vanilla extract and milk.
Pour vanilla pudding mixture evenly over the cake. Use the back of a spoon to coax the pudding down into the holes in the cake. Be sure to pour the pudding over the cake right away. You don’t want the pudding to set up before pouring in onto the cake.
Place cake in the fridge for at least an hour to allow pudding to set up.
Make the chocolate ganache frosting:
Place water in the bottom of a double boiler. Make sure water doesn’t touch pan on top. Bring the water to a low simmer over medium high heat.
Once water comes to a boil, place heavy cream in the top pan of double boiler.
Add chocolate chips and vanilla extract.
Stir until chocolate chips melt and you have a smooth creamy ganache.
Pour the ganache evenly over the cake and smooth it out with a spatula if needed.
Chill for a minimum of 4 hours in the fridge before slicing and serving. Store cake, loosely covered in the fridge.
Oh my goodness, this creamy, chocolatey dessert is soooooo yummy! I bet you won’t be able so stop at only one piece!
Boston Cream Poke Cake
Equipment
- 13X9 inch baking dish
Ingredients
- 1 box yellow cake mix, plus the ingredients listed on the box to make the cake
- (2) 3.4 oz boxes vanilla instant pudding mix
- 4 cups milk
- 1 tsp vanilla extract
- 12 oz semi-sweet chocolate chips
- 1½ cups heavy whipping cream
Instructions
Bake the cake:
- Grease a 13X9 inch baking dish.
- Prepare cake and bake according to package directions.
- Remove cake from the oven and allow cake to cool completely.
- Once cake has cooled to room temperature, use the handle of a wooden spoon to poke holes all over the cake.
Make the cream filling:
- In a large mixing bowl whisk together pudding mix, vanilla extract and milk.
- Pour vanilla pudding mixture evenly over the cake. Use the back of a spoon to coax pudding down into the holes in the cake.
- Place cake in the fridge for at least an hour to allow pudding to set up.
Make the chocolate ganache frosting:
- Place chocolate chips and heavy cream in a large bowl and place over a pot of boiling water.
- Stir until chocolate chips melt and you have a smooth creamy ganache.
- Pour ganache evenly over the cake and smooth it out with a spatula if needed.
- Chill for a minimum of 4 hours in the fridge before serving.
Notes
Did You Make This?
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