Boston Cream Poke Cake

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5 from 3 votes

Boston Cream Poke Cake

Boston cream pie poke cake is made with layers of soft cake, a silky pudding and a homemade chocolate ganache.

Prep Time30

Cook Time33

Setting Time4

Total Time5 3

Course: Dessert

Cuisine: American

Keyword: cake

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

1 Box white cake mix Duncan Hines Perfectly Moist
1 Cup water
½ Cup vegetable oil
3 eggs at room temperature
1 Box instant pudding mix French Vanilla, 3.4 Ounce box
1¾ Cup whole milk
8 Ounces semisweet chocolate or dark, high quality, roughly chopped
1 Cup heavy cream
2 Tablespoons light corn syrup

Instructions

Preheat the oven to 350°F. Grease a 13 x 9-inch baking pan with shortening or nonstick cooking spray and set it aside.
Mix the cake mix, water, oil, and eggs in a medium-sized mixing bowl until smooth. Pour into the baking dish and bake for 33 to 35 minutes or until a toothpick inserted in the center comes out clean.
Set aside on a cooling rack to cool to room temperature, about 30 minutes to 1 hour.
Once the cake is cooled to room temperature, use the end handle of a wooden spoon to poke at least 24 to 30 holes into the cake. Note: The holes should be slightly large enough to hold the pudding but not so large that they cause the cake to fall apart.
Mix the pudding and milk until smooth. Very quickly, while the pudding is thin, pour and spread this mixture over the cooled cake holes, ensuring the pudding mix gets into each hole. Do not wait to pour the pudding into the cake holes - the last ½ cup of pudding mix will thicken and you can spread it on top of the cake.
Cover the cake with any remaining pudding and refrigerate uncovered for at least 1 hour.
Place the chopped chocolate into a heat-resistant mixing bowl and set aside.
In a small pot over medium heat, combine the heavy cream and the corn syrup and bring to a low boil; then reduce the temperature to a low to simmer for 3 minutes, whisking continuously. Remove from heat.
Pour the heated cream mixture over the chopped chocolate and cover the bowl with plastic wrap for about 5 minutes. The warmth of the cream mixture will melt the chocolate; do not start stirring the chocolate until after 5 minutes. I promise, the wait is worth it!
After 5 minutes, unwrap and slowly whisk until the chocolate is completely melted and smooth. This takes about 2 minutes to come together.
If the ganache is still warm, allow it to sit and rest for 5 minutes.
Pour and spread the chocolate ganache over the cake to completely cover it.
Cover and chill for at least 3 hours or overnight for the chocolate to set.

Notes

Room temperature ingredients: Use eggs at room temperature before mixing; this helps them incorporate better into the batter, resulting in a more even and airy cake.
Smooth pudding: Whisk the mix thoroughly to eliminate lumps before pouring it over the cake, ensuring a smooth and creamy filling.
Proper poking: Use the end of a wooden spoon or a similar-sized utensil to poke large, evenly spaced holes in the cake, allowing the pudding to seep in properly.
Chill time: After adding the pudding, allow the cake to chill in the refrigerator to let it set and soak into the cake, enhancing the overall texture and flavor.
Covering the cake: Do not cover the cake with plastic wrap, as it will cling to the chocolate.

Nutrition

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