Ingredients:

  • 1 box (15.25 oz / 432g) Yellow Cake Mix
  • 1 cup (240ml) Water
  • 1/2 cup (115g) Vegetable Oil
  • 3 Large Eggs
  • 1 package (3.4 oz / 96g) Instant Vanilla Pudding Mix
  • 2 cups (480ml) Cold Whole Milk
  • 1 cup (240ml) Cold Heavy Cream
  • 1 cup (170g) Semi-Sweet Chocolate Chips
  • 1/2 cup (120ml) Heavy Cream
  • 1 tbsp (14g) Unsalted Butter

Instructions:

  1. Preheat oven to 350°F (175°C). Combine cake mix, water, oil, and eggs; beat until smooth. Pour into a greased 9x13 inch pan and bake for 28–32 minutes until the center springs back lightly.
  2. Allow the cake to cool for exactly 15 minutes. Use a wooden skewer to poke holes every 1 inch across the entire surface, stopping 1/2 inch before hitting the bottom of the pan.
  3. Whisk the pudding mix and cold milk for 2 minutes, then fold in the whipped heavy cream. Pour the mixture slowly over the warm cake, using a spatula to push the pudding into the holes. Refrigerate for at least 2 hours.
  4. Heat 1/2 cup heavy cream in a small pot until it begins to simmer. Pour over chocolate chips and butter; let sit for 5 minutes, then whisk until glossy and smooth. Pour over the chilled cake, spread evenly, and chill for another 2 hours before slicing.