Description
This Boston Cream Poke Cake is a simple, indulgent twist on the classic Boston Cream Pie. It features a moist yellow cake filled with creamy French vanilla pudding and topped with homemade chocolate ganache, making it a perfect dessert for any occasion.
Ingredients
- 1 box yellow cake mix
- 1 cup half-and-half
- 3 large eggs
- ½ cup (1 stick) salted butter, melted
- 4 cups half-and-half
- 2 (3.4 oz) boxes instant French vanilla pudding
- 1¼ cups heavy cream
- 10 oz dark chocolate chips
Instructions
- Preheat oven to 350°F and spray a 9×13-inch pan with non-stick spray.
- Beat together cake mix, 1 cup half-and-half, eggs, and melted butter until smooth, about 2 minutes.
- Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out with a few crumbs.
- Immediately poke large holes all over the warm cake using the back of a wooden spoon handle.
- Whisk 4 cups of half-and-half with the pudding mix; pour over the cake, filling the holes. Refrigerate for 20 minutes.
- For the ganache: heat the heavy cream until hot but not boiling. Pour over chocolate chips and let sit for 1 minute. Stir until smooth, then pour over the chilled cake and spread evenly.
- Refrigerate the cake for at least 2 hours or overnight before serving.
Notes
- This cake can be made ahead and stored in the fridge for up to 3 days.
- For a different flavor, swap the French vanilla pudding for vanilla or white chocolate pudding.
- You can substitute white cake mix for a lighter texture or adjust the sweetness with different types of chocolate chips for the ganache.
- The cake is best served cold for optimal texture and flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
