Ready to whip up this creamy, chocolatey, and indulgent cake? Follow these easy steps:
Step 1: Bake the Cake
Preheat your oven according to the cake mix package instructions. Grease a 9×13-inch baking pan or line it with parchment paper for easy cleanup.
Prepare the cake batter as directed on the box and pour it into the prepared pan.
Bake the cake according to the package instructions, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool slightly.
Step 2: Poke Holes in the Cake
While the cake is still warm, use the handle of a wooden spoon or a straw to poke holes evenly across the surface of the cake. Make sure the holes go about halfway through the cake.
Step 3: Make the Custard Filling
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2 minutes).
Pour the pudding evenly over the warm cake, spreading it gently to ensure it fills all the holes. Refrigerate the cake for 30 minutes to allow the pudding to set.
Step 4: Make the Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let it sit for 2–3 minutes, then whisk until smooth and glossy.
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