Easy Boston Cream Cake

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.