Holy Cow, how crazy good is anything ‘Boston Cream’? I mean, Creamy Custard & Chocolate Ganache..really?!! That right there is a combination of awesome and more awesome! The only thing that could possibly make it any better, is this dumbed down recipe I’ve created for people like me, who wouldn’t know how to make a ‘Pastry Cream’ from scratch, if their life depended on it..lol!
In fact, the only ‘Ganache’ I’ve ever made (and by made I mean purchased), came out of a jar labeled “Fudge Sauce”! So figuring out how to duplicate this classic was a happy day for me! 🙂
One decadent bite, and you’ll never believe that this is a ‘shortcut’ recipe, and neither will anyone else..so shhh! As far as anyone knows, you’ve been in the kitchen all day mixing your Pastry Cream and juggling a double boiler for your Ganache! In fact, might as well get the husband to do the dishes..because you’ll be “exhausted!” HAHA! 😉
What you’ll need:
1 Box of Yellow Cake Mix
2 Boxes of JELLO Vanilla Pudding..You could get by with just one, I had leftover Pudding!
A square 9×9 baking dish
For the ‘Ganache’:
1 1/2 Cups Sugar
3 tbsp. Cornstarch
4 1/2 tbsp. Cocoa
1 1/2 Cups Boiling Water
1 tsp. Vanilla
1 tbsp. Butter
A Microwave..yep! 🙂
Directions:
Mix the cake batter as directed on the box
Bake it until it’s done..set aside to cool!
Make the ‘Ganache’:
Combine the sugar, cornstarch, cocoa and boiling water in a large microwave (yep Microwave) safe bowl, mixing well to combine. Microwave on high for 3-4 minutes, stirring occasionally. The mixture will thicken and rise..it will become almost pudding like!
Once the mixture has thickened, remove it from the microwave, stir in the vanilla & butter. Allow it to cool for a minute or two before applying it to the cake. Stir the mixture before applying to the cake!
Make the ‘Pastry Cream’:
Follow the directions on your Pudding box..and remember, one box is plenty..I had leftovers!
Time to get to pokin’!
Poke the cake all over and spoon the thick Vanilla Pudding over the top, getting it deep into those pokes!
Put it into the fridge for about 10 minutes to chillax!
Now cascade that beautiful Ganache all over the Custard filled cake!
This ganache stays kind of wet, so it self-drizzles onto each slice..BONUS! 🙂
Serve up a creamy, chocolaty slice!
Now have a delicious and decadent bite! ~Enjoy! 🙂
I love Boston cream pie so I am definately going to try this also. Thanks for sharing !
Help!!! My ganache is total liquid!!!! Should I add more cornstarch? I followed the directions exactly so I’m not sure how I screwed this up?
You didn’t screw it up…you just needed to microwave it a little bit longer..it needs to bubble up like pudding, all microwaves are different so just watch for it to bubble up a lot. Then take it out and gently stir it. 🙂
We don’t have a lot of this stuff, so I just made it from scratch, basic Vanilla sponge, some homemade custard made with a little cream instead of all milk, and topped with melted chocolate with added cream to keep it soft.. Looks the same.. hope it taste as good 🙂
SERIOUSLY HATE these recipes, that look heavenly, but take up 20-30 pages if you want to print them off, or an hour of messing around copying and pasting BETWEEN the massive images. Come on people, my god. Can you PLEASE start putting the entire recipe, in easily copied format at the bottom of the crap? OR hey! get a printer friendly button!!!
The print friendly button is at the bottom on the right…followed by a box at the top of the recipe page which lets you choose to print with no pictures, then each section also lets you delete it as you see fit….before printing. 🙂
Boy oh boy, I’ve been craving “Boston Creme Cake” but don’t want to do all the work from scratch. What a life saver! OH! “Pokes” can be done with a straw. You can make as many pokes as you want close together 3 or 4 and it turns out really scrumptious. Mmmm Mmmmm
What a wonderful recipe. So tasty and yummy. My daughter and husband loved it. Can’t wait to try it out on a family get-together in a few weeks. Thank you for posting Amy!
Thank you! So glad you enjoyed it! 🙂
I was super excited to try this. I did last night, after going to 3 different stores for yellow cake. The ganache turned out great. Had so much that we used it for the croissants this morning. However, the whole poking thing is lost to me. I tried my fork handle. Nope. The handle of a fonde stick, nope. I then assembled a mini arrmy of circular objects to poke the perfect hole. None of them worked.
It looked like I massacred my cake. I ended up putting the pudding on top and having it just kinda sit there, not even thinking about those holes.
Thank gosh I was able to cover it with the most delicious ganash I’ve ever tasted, and fed it to men who think waiting 45 minutes for dessert is a sin, and therefore Hoover every thing down.
I’m not sure where I messed up, this tasted nothing like the delicious Boston cremes I indulge upon ever so often. Thank you, however, for the delicious ganache.
Came out fine until I cut it to serve – the ganache slid off – very messy.
I just made this and it was so easy, and looks so yummy! I cant wait to dig in.
Do I need to refrigerate the cake or is it ok to leave sitting out.
If the ganache is messy while cutting you could always just drizzle on top of individual slices eliminating the messiness
PEOPLE…..PEOPLE
GANACHE is only hot heavy cream and chocolate chips…..with a splash of vanilla.
WHAT IS SOOOOO HARD ABOUT THAT?????
Im making this tonight for my son’s 8th month birthday… 🙂
If I bake it in a bigger pan maybe I could use both boxes of pudding. I love Boston Cream anything.
Homemade pastry cream is sooooooo much better to use than pudding!!! Just sayin’
Use the end of a wooden spoon to poke the holes—works great!!!
making this tonight, for a function, and also shared it on my blog. Thanks for sharing your recipe.
nice twist on boston cream pie. i can never get that round cake cut straight in half anyway 😀 and the ganache always drools over the sides. *messy* this way it will all stay in tact in one pan. great idea, Amy. i always refrigerate this recipe because of the pudding, so if it is chilled, maybe the ganache won’t slide off the edge so easily. this pie? cake is the hubby’s favorite and i will be trying it this way for his birthday.
I just made this yesterday for Easter. It was a huge hit! I used a normal yellow cake mix and put it in a 9×13 pan which worked perfectly. I still only used 1 small box of instant vanilla pudding (which I poured on before the pudding was all the way set, and it filled the holes perfectly), and the ganache recipe was perfect for the larger size pan as well. Such an easy recipe that turned out great! Thank you!