This Boston Cream Poke Cake is incredibly moist, and the chocolate ganache takes it to the next level! A delicious chilled summer dessert that's perfect for family and friends.
1. Bake cake according to package directions, and let cool.
2. Poke holes in the cooled cake about 1/2 inch from each other.
3. In a bowl, mix together the instant vanilla pudding mix, 4 cups whole milk, and a splash of vanilla. Before it sets, pour the mixture evenly over the cake and into the holes. Chill the cake in the fridge for 1 hour.
4. For the ganache, add 1 cup sugar, 1/2 cup milk, and 2/3 cup cocoa powder to a medium size pot. Stir together on low heat and let it bubble for a couple of minutes.
5. Remove the pot from heat and add in 1 1/2 sticks butter, 1/3 cup chocolate chips, and a splash of vanilla. Stir until completely smooth.
6. Once the ganache has slightly cooled, pour it over the pudding layer on the cake.
7. Chill the cake for at least 4 hours before serving.
