Creating a Boston Cream Poke Cake is simple if you follow these steps:

1. Prepare the Cake:
– Preheat your oven to 350°F (175°C).
– Grease and flour a 9×13 inch baking dish.
– In a large mixing bowl, combine the cake mix, eggs, water, and oil. Mix until well combined.

2. Bake the Cake:
– Pour the batter into the prepared dish.
– Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
– Remove from the oven and let it cool completely in the pan on a wire rack.

3. Make the Pastry Cream:
– In a saucepan, heat the milk over medium heat until it begins to simmer.
– In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
– Gradually pour the hot milk into the egg mixture, whisking continuously.

4. Thicken the Cream:
– Return the mixture to the saucepan and cook over medium heat, stirring until it thickens (about 3-5 minutes).
– Once thickened, remove from heat and stir in the butter and vanilla extract.
– Allow cooling and then refrigerate for at least 30 minutes.

5. Poke the Cake:
– Once the cake is completely cool, use the handle of a wooden spoon to poke holes all over the cake, ensuring they are evenly distributed.

6. Fill with Pastry Cream:
– Pour the cooled pastry cream over the top of the cake. Gently spread it to fill the holes, allowing it to seep in.

7. Make the Chocolate Ganache:
– In a microwave-safe bowl, combine the chocolate chips and heavy cream.
– Heat in 30-second intervals, stirring in between until the chocolate is melted and smooth.

8. Pour Ganache over the Cake:
– Pour the chocolate ganache over the filled cake, spreading it evenly to cover the top entirely.

9. Chill the Cake:
– Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.