Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 2 cups milk
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, mixing well.
  4. Gradually add dry ingredients alternately with buttermilk, beginning and ending with dry.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  6. In a bowl, whisk the pudding mix with milk until thickened. Set aside.
  7. Once the cake is cool, use the handle of a wooden spoon to poke holes all over the surface.
  8. Pour the prepared pudding over the cake, ensuring it fills the holes. Spread evenly and refrigerate for at least 30 minutes.
  9. In a saucepan, heat heavy cream until just simmering. Pour over chopped chocolate in a bowl. Let sit for a few minutes, then stir until smooth.
  10. Pour ganache over the chilled cake, spreading evenly. Allow it to set for a few minutes before slicing.