Are you craving a decadent dessert that's surprisingly simple to make? Look no further than this Boston Cream Poke Cake! This delightful twist on a classic combines the moistness of a homemade cake with the creamy richness of a classic Boston cream pie filling. It's the perfect recipe for satisfying your sweet tooth without spending hours in the kitchen. This easy recipe is ideal for beginner bakers and seasoned dessert enthusiasts alike. Get ready to impress your family and friends with this delicious and surprisingly simple homemade treat!
Ingredients:
For the Cake:
- 1 box (15.25 ounces) yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 4 large eggs
For the Custard Filling:
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large eggs yolks
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Instructions:
Baking the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan.
Making the Custard Filling:
- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
- In a separate bowl, whisk the egg yolks.
- Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over medium heat, stirring constantly, until the custard thickens and comes to a simmer.
- Remove from heat and stir in the vanilla extract.
- Pour the custard into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool completely.
Poking the Cake and Adding the Filling:
- Once the cake is completely cool, use the handle of a wooden spoon or a chopstick to poke holes all over the surface of the cake. Don't poke all the way to the bottom, just about halfway down.
- Slowly pour the cooled custard over the poked cake, allowing it to soak into the holes.
Making the Chocolate Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for a minute.
- Gently stir until the chocolate is completely melted and smooth.
Assembling the Cake:
- Once the custard has soaked into the cake, pour the chocolate ganache evenly over the top.
- Spread the ganache to create an even layer.
- Refrigerate for at least 2 hours to allow the ganache to set before serving.
Tips and Variations:
- For a richer flavor, use buttermilk instead of water in the cake batter.
- Add chocolate chips or sprinkles to the cake batter for extra fun.
- You can substitute different types of chocolate for the ganache, such as milk chocolate or dark chocolate.
- If you don't have heavy cream, you can use coconut cream for a dairy-free ganache.
- For a less sweet cake, reduce the amount of sugar in the custard filling.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Fat: 20-25g
- Carbohydrates: 50-60g
- Protein: 5-7g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This Boston Cream Poke Cake is a guaranteed crowd-pleaser. Its simple method and incredible taste make it a perfect choice for any occasion. Enjoy this delicious and easy recipe, and happy baking!