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A Decadent, Creamy, Chocolatey, Easy To Make Boston Cream Cake

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EQUIPMENT

  • 13X9 inch baking dish

INGREDIENTS  

  • 1 box yellow cake mix, plus the ingredients listed on the box to make the cake
  • (2) 3.4 oz boxes vanilla instant pudding mix
  • 4 cups milk
  • 1 tsp vanilla extract
  • 12 oz semi-sweet chocolate chips
  • 1½ cups heavy whipping cream

INSTRUCTIONS 

Bake the cake:

  • Grease a 13X9 inch baking dish.
  • Prepare cake and bake according to package directions.
  • Remove cake from the oven and allow cake to cool completely.
  • Once cake has cooled to room temperature, use the handle of a wooden spoon to poke holes all over the cake.

Make the cream filling:

  • In a large mixing bowl whisk together pudding mix, vanilla extract and milk.
  • Pour vanilla pudding mixture evenly over the cake. Use the back of a spoon to coax pudding down into the holes in the cake.
  • Place cake in the fridge for at least an hour to allow pudding to set up.

Make the chocolate ganache frosting:

  • Place chocolate chips and heavy cream in a large bowl and place over a pot of boiling water.
  • Stir until chocolate chips melt and you have a smooth creamy ganache.
  • Pour ganache evenly over the cake and smooth it out with a spatula if needed.
  • Chill for a minimum of 4 hours in the fridge before serving.