Instructions:
Bake the Cake:
Preheat your oven to the temperature specified on the cake mix box.
Prepare and bake the yellow cake according to the package directions in a 9×13-inch baking pan.
Allow the cake to cool completely.
Prepare the Pudding:
While the cake is baking, whisk together the instant pudding mixes and milk in a medium bowl until well combined and thickened. Let it sit for about 5 minutes to fully thicken.
Poke the Cake:
Once the cake has cooled, use the handle of a wooden spoon or a similar-sized utensil to poke holes all over the cake, spacing them about 1 inch apart.
Add the Pudding:
Pour the prepared vanilla pudding over the cake, spreading it evenly and ensuring it fills the holes. Use a spatula to smooth the top.
Place the cake in the refrigerator for at least 2 hours to set and allow the pudding to soak into the cake.
Make the Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
Remove the cream from the heat and add the chocolate chips, stirring until the chocolate is completely melted and the mixture is smooth.
Add the Ganache:
Allow the ganache to cool slightly, then pour it over the chilled cake, spreading it into an even layer.
Return the cake to the refrigerator for at least 1 hour to allow the ganache to set.
Serve:
Once the ganache has set, slice and serve the cake. Enjoy!
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