Decadent Chocolate Boston Cream Poke Cake: A Rich and Creamy Delight
Get ready to indulge in a dessert that is sure to satisfy your sweet tooth with our Chocolate Pudding Poke Cake recipe! This delicious treat starts with a moist and fluffy yellow cake, baked to perfection in a 13×9 pan. Once cooled, the cake is poked all over with the handle of a wooden spoon, creating little pockets to soak up the creamy pudding mixture.
The pudding layer is made with instant vanilla pudding mix, milk, and a hint of vanilla, creating a smooth and luscious texture that contrasts beautifully with the fluffy cake. The pudding is poured over the cake, seeping into every nook and cranny, ensuring that every bite is bursting with flavor.
But the indulgence doesn’t stop there! A rich chocolate glaze made with semi-sweet chocolate chips and heavy cream is poured over the top of the cake, adding a layer of decadence that takes this dessert to the next level. Once chilled, the glaze sets to a glossy finish, making for a stunning presentation that is sure to impress your guests.
Whether you’re looking for a show-stopping dessert for a special occasion or simply craving a sweet treat, this Chocolate Pudding Poke Cake is sure to be a hit. So go ahead, grab a fork, and dig into a slice of this irresistible cake!
Ingredients
16.25 ounce yellow cake mix plus ingredients to prepare
6.8 ounces instant vanilla pudding mix 2 (3.4oz) boxes
4 cups milk
1/2 teaspoon vanilla
8 ounces semi-sweet chocolate chips 1 1/3 cups
1 tablespoon corn syrup or butter if you prefer
1 cup heavy cream
Instructions
Prepare and bake the cake in a 13×9 pan according to the package instructions. Let cool completely before poking holes across the cake with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
In a large bowl, whisk together pudding, milk, and vanilla, but don’t let it thicken. Pour the thin pudding over cake in an even layer, poking down into the holes if necessary.
Refrigerate the cake for one hour.
Chocolate Glaze
Place the chocolate chips and corn syrup in a heat-proof bowl.
In a small saucepan over low heat, warm the cream until it simmers, stirring occasionally. Alternatively, you can microwave the cream until hot.
Pour hot cream over chocolate chips and let sit for 2 minutes to melt.
Stir until smooth. Let the glaze cool for 10 minutes.
Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.
Adapted from amandascookin.com
