MAKES 1 (9 X 13-INCH) CAKE
Boston cream pie is a classic, but strange as it is, it is a cake and not a pie. The dessert, dating from the 1850s, was developed by a pastry chef at the Parker House Hotel in Boston. The delicious cake was topped with pastry cream and chocolate. Now we have updated that timeless dessert into an easy-to-make Boston Cream Poke Cake. You will especially love the chocolate ganache that tops the pudding in this dessert.
Nonstick cooking spray
1 (15.25- to 18-ounce) butter recipe yellow cake mix or plain yellow cake mx
Eggs, butter (or oil), and water as directed on the cake mix box
1 (5.1-ounce) box vanilla instant pudding mix
2½ cups whole milk
2 teaspoons pure vanilla extract
¾ cup heavy cream
6 tablespoons (¾ stick) unsalted butter, cut into pieces
1½ cups semisweet chocolate chips
2 tablespoons confectioners’ sugar
CHOCOLATE GANACHE:
¾ cup heavy cream
6 tablespoons (¾ stick) unsalted butter
1½ cups semisweet chocolate chips
1 teaspoon pure vanilla extract
2 tablespoons confectioners’ sugar
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack and let cool completely.
Poke holes evenly over the baked cake using a drinking straw.
In a medium bowl, whisk together the pudding mix with the milk until the pudding is blended. Stir in 1 teaspoon of the vanilla. Pour the pudding over the top of the cake, spreading it evenly and filling in the poked holes. Cover and refrigerate the cake for 1 hour.
MAKE THE CHOCOLATE GANACHE: Place the heavy cream and the butter in a medium microwave-safe glass bowl. Microwave on High (100%) power for 50 to 60 seconds or until the cream begins to boil and the butter melts.
Stir the chocolate chips into the hot cream mixture until the chips are melted. Stir in the vanilla and the confectioners’ sugar. Continue to stir until smooth.
Pour the chocolate ganache over the pudding layer, covering the pudding completely.
Cover and refrigerate the cake for at least 1 hour or up to overnight before serving.