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Preheat oven to 350 degrees F and grease a 9x13-inch baking dish.
Prepare and bake cake according to package directions. Allow cake to completely cool.
Once cake has cooled, use the end of a wooden spoon to poke holes all over the cake.
Whisk together the instant pudding, milk, and vanilla extract in a large bowl. Immediately pour it over the cake to spread to cover the surface. Place cake in refrigerator to chill for one hour.
After one hour, make the chocolate ganache: Place chocolate chips in a heatproof bowl and heat cream until simmering on the stovetop over low heat. (You can also heat the cream in the microwave.)
Pour hot cream over chocolate chips and let sit for 5 minutes to soften the chocolate. Stir until smooth and let cool for 10 minutes.
Pour chocolate over cake and smooth to edges.
Cover and refrigerate for at least 4 hours or up to overnight before slicing.