When I first stared dating Aaron, I found out he LOVES Boston Cream Pie. With that being said, I wanted to be the best girlfriend ever, and surprise him with a delicious treat when he came over to visit. I searched high and low on Pinterest, to find the perfect recipe for him, and after a long search, okay, maybe only 20 minutes of searching, I found a pretty easy recipe.
I made the cake in the morning, before he came over in the afternoon, and while it was super good, I will say I was slightly disappointed in that sad truth that the cream soaked into my cake, so when we cut into it after dinner, it was just a really moist cake. With that being said, I HIGHLY recommend eating your cake shortly after filling it. I do not recommend waiting all day, or the next day, to eat the cake. If you have any tips or tricks for me on how to not let the cream soak into my cake, PLEASE for the love of all things baking, share with me!!!!
- 1 box of yellow cake mix (this is definitely the easier way to do it, but you can make your own if you are fully dedicated)
- 3 large eggs
- 1 cup cold water
- 1/2 cup veggie oil
- 2 cups chocolate chips (I used semi sweet)
- 1/2 heavy cream (If you don’t have any heavy cream, and dont want to buy it because lets face it, the stuff in NOT cheap, you can make it using milk and butter, just google it!)
- 2 (3.5 oz) vanilla pudding snack packs. (Yes this is the seriously simplified version….. You CAN make this with all homemade ingredients)
- 8 tbs whipped cream (I made this from my left over heavy cream)
- 8 maraschino cherries (I skipped this as I do not like them)
- Baking spray
- First thing you have to do is prepare the cake batter by mixing boxed ingredients with eggs, oil, and water. Pour batter into the bundt pan. Make sure your pan is coated with butter or cooking spray. Coat it lightly with flour so the cake doesn’t stick!!! I baked my cake at 350* for 30 minutes. When you take the cake out of the oven, let it rest and cool down completely before you do anything else.
- While the cake is baking, take your chocolate chips and put them in a medium bowl, and microwave for 30 seconds. Remove from microwave and stir. Repeat process, at 30 second intervals until the chips are all nice and melted.
- Add the heavy cream to your melted chocolate. It is a lot easier if your cream isnt super cold, otherwise you will most likely have to reheat your chocolate chips to keep them at a nice consistency.
- Once your cake is cooled down, (I put mine in the fridge to cool and stop the cooking process) while the cake is STILL in the pan, poke holes in the bottom. I used a the end of a wooden spoon. Poke them somewhat close together, all the way around the cake.
- Fill a piping bag with your pudding. You can use a ziplock bag if you dont have any piping bags. Fill those holes you just made with the pudding!!! (Remember my tip from earlier. You are going to want to eat this sooner than later, as the cake is going to soak up this yummy pudding!)
- Now its time to flip your cake and remove it from your pan. I put my cake stand on the bottom of the cake pan, and flipped. My cake slid out perfectly!!!!
- Next, pour that delicious melted chocolate ganache you made over the top of the cake. Make sure it drips down on all sides, outer and inner side.
- You can add your whipped cream now. Most people do 8 dollops of it, all the way around the cake. I felt my cake didnt need this, or the cherries, but adding them is a lot more traditional for sure.
Now you can enjoy!!!!
This recipe took me about 50 minutes from start to finish.