Boston Cream Poke Cake
A rich, creamy, moist chocolatey cake that's a snap to make.
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
Recipe compliments of 12tomatoes.com.