This cake recipe is so moist and rich, you'll hardly believe how easy it is to make!! Poke cakes are a fun way to introduce other flavors with a bit of surprise in each bite. The balance of dark chocolate and the creaminess of the vanilla pudding balance this cake well!
Speaking of balance, the musical inspiration for this cake came from a post-hardcore band that hails from my hometown in Pennsylvania. I Hate Heroes has a perfect balance of beautiful melodies and intense delivery in all of their songs. Check them out!
Ingredients:
Cake:
1 box yellow cake mix
4 eggs
1 1/2 sticks of softened butter
1 cup whole milk
1 pkg. instant vanilla pudding
2 cups cold whole milk
Chocolate Ganache:
6 oz. semi sweet chocolate chips
2/3 c. heavy whipping cream
1/4 c. powdered sugar
1 tsp. vanilla
4 tbs. butter
Preheat your oven to 350F degrees.
Add the butter to a large mixing bowl. Using an electric mixer, cream the butter until light and fluffy. Add the eggs one at a time to the mixer. Pour in the boxed cake mix and blend. Blend in the milk. Remember to never over stir your cake batter! It should only take up to 2 - 3 minutes to come together.
Grease and dust a fluted bundt pan with butter and flour. Pour the cake batter into the bundt pan. Place the pan in the oven and bake for 35 - 45 minutes. Check to make the cake is finished by sticking a toothpick in the cake and it comes out clean.
Remove the pan from the oven and let it set on a cooling rack for 15 minutes. Once cooled enough, place a large plate on the top of the pan and flip the pan onto the plate. The cake should pull from the pan perfectly with the help of gravity. Keep the plated cake on the wire rack until it cools completely.
While the cake is cooling, it's time to make the chocolate ganache! Warm up the 2/3 cup of heavy whipping cream either in the microwave (1 - 1.5 minutes) or on the stove over medium heat until it is hot. DO NOT SCALD the cream! Place the semi-sweet chips in a mixing bowl with the butter. Pour the heated cream over the chocolate and stir until combined. Add the vanilla and stir. Add the powdered sugar and blend well. Set aside to cool.
To make the cream part of the cake, blend the vanilla pudding mix with 2 cups of cold milk in a mixing bowl. Set aside.
Take a bamboo skewer, chop stick, or spoon handle (preferably rounded) and poke holes into the cake. Don't get excessive with your pokes, but make sure to place enough so the creamy pudding will saturate the cake best. Pour the pudding over the cake. Place the cake in the refrigerator and let it set for five minutes.
Remove the cake from the fridge and pour the chocolate ganache generously over the cake. Lightly wrap with tented aluminum foil or a cake shroud and place back into the fridge to set for about 30 minutes.
Makes approximately 10 - 15 servings (depending how thick you slice it). ;-)