Easy Boston Cream Cake - Chocolate Ganache

Method

• For the ganache:
• 1. Place chocolate chips or chunks into a heat proof bowl.
• 2. In a small sauce pot, gently warm up your cream until it is just about to boil. Do not boil.
• 3. Remove cream from heat and pour it over the chocolate. Allow it to sit a few minutes and then whisk together until smooth.
• 4. Set aside in the fridge to cool, until needed to assemble cake. Stir every now and then.
• For the cream filling:
• 1. Beat pudding mix and milk together in a bowl until thoroughly combined. Turn mixer up to medium high and beat another 2 minutes. Set pudding in fridge.
• 2. In another bowl or stand mixer fitted with a whisk attachment, beat together your heavy cream and powdered sugar until medium stiff peaks form.
• 3. Carefully fold whipped cream into pudding. Set it back into the fridge until needed.
• To assemble cake:
• 1. Remove angel food cake from package and set onto a cutting board. With a serrated knife, cut cake into 3 even horizontal layers.
• 2. Place the widest layer of cake onto a cake plate or platter and generously top with a layer of cream.
• 3. Place middle layer of cake on top of the cream and spread another layer of cream on top of that.
• 4. Finally, place smallest layer of cake on top.
• 5. Remove ganache from fridge and give it a whisk. It should have thickened up a tad but still be pourable. If it as chilled too much and is not pourable, you can very gently re-warm it over a double boiler. You want it to be thick like pancake batter. Generously drizzle entire cake with your slightly cooled chocolate ganache.
• Recipe loosely adapted from Jello.com.