My grandma made this cake for me, and I couldn’t stop eating it.
This Boston Cream Pie Poke Cake recipe offers a delightful twist on the classic dessert. It combines all the flavors you love – a golden cake base, rich vanilla custard, and decadent chocolate ganache – in an easy and fun poke cake presentation.
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Here’s a breakdown of the ingredients (in a table) and instructions for creating this impressive cake:
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow Cake Mix | 1 box |
| Eggs | 3 large |
| Whole Milk | 1 cup |
| All-Purpose Flour | ½ cup |
| Granulated Sugar | ½ cup |
| Vanilla Extract | 2 teaspoons |
| Heavy Cream | ½ cup (for custard) |
| Heavy Cream | ½ cup (for ganache) |
| Semi-Sweet Chocolate Chips | ½ cup |
Instructions:
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Prepare the Cake: Preheat your oven according to the instructions on the cake mix box. In a large bowl, combine the cake mix, eggs, and whole milk using an electric mixer on medium speed for 2 minutes. This ensures a smooth and well-combined batter.
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Bake the Cake: Pour the cake batter into a greased 9×13 inch baking dish and bake according to the package directions. Once baked, remove the cake from the oven and let it cool slightly on a wire rack.
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Make the Custard Filling: In a separate medium saucepan, whisk together the all-purpose flour, granulated sugar, and vanilla extract. Gradually whisk in the ½ cup of heavy cream until you have a smooth mixture.
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Cook and Thicken the Custard: Place the saucepan over medium heat and cook the custard mixture, stirring constantly. Keep stirring until the mixture thickens and reaches a simmer. Remove the pan from the heat and let the custard cool slightly.
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Poke the Cake: Take the cooled cake and use the handle of a wooden spoon or a skewer to poke holes all over the surface. Space the holes evenly apart to allow the custard to seep in.
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Fill the Cake: Pour the slightly cooled custard filling over the top of the cake. Use a spatula to spread the custard evenly, ensuring it fills the poked holes.
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Prepare the Ganache: In a microwave-safe bowl, heat the semi-sweet chocolate chips in 30-second intervals, stirring after each interval. Alternatively, you can use a double boiler on the stovetop to melt the chocolate chips until smooth.
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Top with Ganache: Once the chocolate is melted and smooth, pour the ganache over the custard layer on the cake. Use a spatula to spread the ganache evenly to create a beautiful and glossy top.
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Chill and Serve: Refrigerate the cake for at least 1 hour, or until the ganache has completely set. This allows the custard and ganache to firm up for a perfect texture. Slice the cake into squares and serve chilled. Enjoy!
