Description
This Boston Cream Poke Cake is a delightful twist on the classic dessert, featuring a moist yellow cake filled with creamy French vanilla pudding and topped with a rich dark chocolate ganache. Perfect for celebrations or anytime you crave a luscious layered treat, this recipe is easy to prepare and yields 15 generous servings.
Ingredients
Scale
For the Cake
- 15.25 ounce box yellow cake mix
- 1 cup half and half
- 3 large eggs
- ½ cup salted butter, melted
For the Pudding Filling
- 4 cups half and half
- 6.8 ounce boxes instant French vanilla pudding mix (2 boxes, each 3.4 ounces)
For the Ganache
- 1 & 1/4 cup heavy cream
- 10 ounce package dark chocolate chips
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and generously spray a 9×13 inch baking pan with non-stick spray to ensure the cake doesn’t stick.
- Make Cake Batter: In a large mixing bowl, combine the yellow cake mix, 1 cup half and half, eggs, and melted butter. Beat together for about 2 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Poke the Cake: Once baked, use the back of a wooden spoon or a similar rounded tool to poke large holes all over the surface of the cake. These holes will allow the pudding to seep into the cake for added moisture and flavor.
- Make Pudding Mixture: In a bowl, whisk together the remaining 4 cups of half and half with the two boxes of instant French vanilla pudding mix. Whisk until fully combined; the mixture will begin to thicken shortly.
- Pour Pudding over Cake: Immediately pour the pudding mixture evenly over the poked cake. Use a spatula or spoon to gently spread it so it covers the entire surface. Do not wait for the pudding to thicken before pouring.
- Chill Cake and Pudding: Refrigerate the cake for 20 minutes to allow the pudding to set within the cake’s holes.
- Heat Cream for Ganache: Place the heavy cream in a microwave-safe bowl and heat in the microwave for 1-2 minutes, or until it is hot and nearly simmering. Avoid boiling.
- Prepare Ganache: While the cream heats, place the dark chocolate chips in a medium bowl. Pour the hot cream over the chocolate and let it sit undisturbed for about 1 minute to soften the chips.
- Mix Ganache: Stir the chocolate and cream together with a fork until the mixture is smooth, thick, and glossy, taking about 1-2 minutes.
- Spread Ganache on Cake: Pour the ganache evenly over the chilled pudding layer, spreading gently with a spatula to create a smooth, even topping.
- Final Chill: Refrigerate the entire cake for at least 2 hours, preferably overnight, allowing the ganache to set completely. Serve cold for best taste and texture.
Notes
- Use a round-edged utensil to poke large holes; this ensures the pudding soaks deep into the cake for moistness.
- Do not let the pudding mixture thicken before pouring it on the cake.
- Microwave heating times may vary; heat cream until very hot but not boiling to prevent breaking the ganache.
- Refrigerate the cake overnight for optimal flavor and texture development.
- This cake is best served cold straight from the fridge.
- For a richer taste, consider using full-fat half and half and heavy cream.
