Description
This Boston Cream Poke Cake is a delightful twist on the classic dessert. A moist white cake is filled with creamy vanilla pudding and topped with a rich chocolate ganache, making it an irresistible treat for any occasion.
Ingredients
Units
Scale
- 1 box white cake mix (Duncan Hines Perfectly Moist)
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs, at room temperature
- 1 box instant pudding mix (French Vanilla, 3.4 ounce box)
- 1 3/4 cup whole milk
- 8 ounces semisweet or dark chocolate, high quality, roughly chopped
- 1 cup heavy cream
- 2 tablespoons light corn syrup
Instructions
- Bake the Cake: Preheat oven to 350°F. Grease a 13×9-inch baking pan. Mix the cake mix, water, oil, and eggs until smooth. Pour into the prepared pan and bake for 33-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Poke Holes: Use the end of a wooden spoon to poke 24-30 holes in the cooled cake.
- Fill with Pudding: Whisk together the pudding mix and milk until smooth. Quickly pour and spread the pudding over the cake, ensuring it fills the holes. Cover the cake with any remaining pudding.
- Chill: Refrigerate the cake uncovered for at least 1 hour.
- Make the Ganache: Place the chopped chocolate in a heat-resistant bowl. In a small pot, combine the heavy cream and corn syrup. Bring to a low boil, then reduce heat and simmer for 3 minutes, whisking continuously.
- Melt Chocolate: Pour the hot cream mixture over the chocolate and cover the bowl with plastic wrap for 5 minutes to allow the chocolate to melt.
- Whisk Ganache: Uncover the bowl and whisk the chocolate and cream mixture until smooth. Let it cool slightly if it’s still warm.
- Frost the Cake: Pour and spread the chocolate ganache evenly over the cake.
- Chill and Serve: Cover and chill the cake for at least 3 hours, or overnight, to allow the ganache to set.
Notes
- Using room temperature eggs helps create a more even and airy cake.
- Whisk the pudding mix thoroughly to avoid lumps.
- Poke large, evenly spaced holes in the cake for optimal pudding distribution.
- Chilling the cake allows the pudding to set and soak in.
- Avoid covering the cake with plastic wrap, as it may stick to the chocolate ganache.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 60g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
