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For the ganache:
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1. Place chocolate chips or chunks into a heat proof bowl.
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2. In a small sauce pot, gently warm up your cream until it is just about to boil. Do not boil.
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3. Remove cream from heat and pour it over the chocolate. Allow it to sit a few minutes and then whisk together until smooth.
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4. Set aside in the fridge to cool, until needed to assemble cake. Stir every now and then.
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For the cream filling:
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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.
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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.
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3. Carefully fold whipped cream into pudding. Set it back into the fridge until needed.
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To assemble cake:
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1. Remove angel food cake from package and set onto a cutting board. With a serrated knife, cut cake into 3 even horizontal layers.
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2. Place the widest layer of cake onto a cake plate or platter and generously top with a layer of cream.
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3. Place middle layer of cake on top of the cream and spread another layer of cream on top of that.
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4. Finally, place smallest layer of cake on top.
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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.
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Recipe loosely adapted from Jello.com.
