Description
This decadent dessert combines the creamy richness of Boston cream pie with the fun, easy-to-make poke cake method. The cake is soaked with a sweet custard, topped with velvety chocolate ganache, and finished with a layer of whipped cream.
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp butter
- 1/4 cup light corn syrup
Instructions
- Bake the yellow cake according to the package instructions in a 9×13-inch baking dish. Allow the cake to cool for about 10 minutes.
- While the cake is cooling, prepare the pudding by whisking together the instant vanilla pudding mix and milk until it thickens. Set aside.
- Once the cake has cooled slightly, use the back of a spoon or a straw to poke holes all over the cake, making sure they are evenly spaced.
- Pour the prepared vanilla pudding over the cake, filling the holes and spreading it evenly over the top. Refrigerate the cake for at least 2 hours.
- For the ganache, combine the chocolate chips, butter, and corn syrup in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and fully combined.
- Pour the chocolate ganache over the chilled cake, spreading it evenly across the top. Refrigerate for an additional 30 minutes.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the chocolate ganache layer just before serving.
Notes
- For extra flavor, you can add a teaspoon of espresso powder to the chocolate ganache.
- You can substitute the store-bought pudding with homemade custard for a richer flavor.
- Prep Time: 15 minutes