Deliciously Creamy Boston Cream Poke Cake

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.

2. Make the cake: Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool for 15 to 30 minutes.

4. Make the pudding: Whisk milk and pudding mix together in a bowl until just starting to thicken. Poke holes all over cake with the handle of a wooden spoon. Pour pudding mixture over cake, and spread over entire surface to fill the holes. Refrigerate until firm, about 1 hour.

5. When the cake is almost firm, make the ganache: Place chocolate chips into a glass bowl.

6. Heat cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour hot cream over chocolate chips; whisk until smooth.

7. Spread ganache over cake.

Tips

You can eat this right away, but I prefer to refrigerate it overnight to serve the next day. This lets the ingredients come together to make the cake insanely moist, and it gives the ganache time to thicken.