Description
This Boston Cream Poke Cake is a deliciously moist yellow cake filled with creamy French vanilla pudding and topped with a rich dark chocolate ganache. The poke cake technique creates a luscious, custard-like texture that elevates this classic dessert, perfect for parties or special occasions.
Ingredients
Scale
Cake
- 15.25 ounce box yellow cake mix
- 1 cup half and half (for batter)
- 3 large eggs
- ½ cup salted butter, melted
Pudding Filling
- 4 cups half and half (for pudding)
- 2 (3.4 ounce) boxes instant French vanilla pudding mix (6.8 ounces total)
Ganache Topping
- 1 & 1/4 cup heavy cream
- 10 ounce package dark chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and grease a 9×13 inch baking pan with non-stick spray to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, 1 cup half and half, eggs, and melted butter. Beat well for about 2 minutes until smooth and fully combined.
- Bake Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Poke Holes in Cake: Using the back of a wooden spoon or a similar round tool, poke large holes all over the warm cake. This allows the pudding to soak into the cake layers.
- Prepare 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 until fully combined.
- Fill Cake with Pudding: Pour the pudding mixture evenly over the cake, ensuring it seeps into the holes. Spread gently without waiting for the pudding to thicken.
- Chill Cake with Pudding: Refrigerate the cake for 20 minutes to allow the pudding to set within the cake.
- Heat Cream for Ganache: Place the heavy cream in a microwave-safe bowl and heat for 1-2 minutes until very hot and almost simmering but not boiling.
- Combine Chocolate and Cream: Place the dark chocolate chips in a medium bowl, pour the hot cream over them, and let it sit for about 1 minute to soften the chocolate.
- Make Ganache: Stir the chocolate and cream mixture with a fork until smooth, rich, and slightly thickened, about 1-2 minutes.
- Top Cake with Ganache: Pour the ganache over the pudding-covered cake and spread evenly with a spatula to cover the entire surface.
- Final Chill: Refrigerate the cake for at least 2 hours or overnight to allow the ganache to set and flavors to meld. Serve cold.
Notes
- Ensure the holes poked into the cake are large enough to allow pudding to soak through thoroughly.
- Do not wait for the pudding to thicken before pouring it over the cake to ensure proper soaking.
- Use a heavy cream with at least 36% fat for the best ganache texture.
- The cake tastes best served chilled, making it a great make-ahead dessert.
- You can substitute half and half with whole milk if needed, but the texture may vary slightly.
