For the Cake:
A yellow cake mix box (plus all the ingredients listed on the box, typically eggs, water, and oil).
For the Custard Filling:
2 Cups.Of whole milk.
4 large egg yolks.
1/2 Cup.Of granulated sugar.
1/4 Cup.Of cornstarch.
1 Tsp.Of vanilla extract.
For the Chocolate Glaze:
1/2 Cup.Of heavy cream.
1 Cup.Of semisweet chocolate chips.
To make the cake batter, just follow the steps outlined in the package. Put the batter in a 9×13-inch baking dish that has been buttered. Bake as directed on the packet. Don’t touch the cake until it’s totally cooled.
Make holes all over the top of the cooled cake with the handle of a wooden spoon or something similar. Verify that the holes reach the base of the object.
Combine the egg yolks, sugar, and cornstarch in a medium saucepan and stir until smooth. While whisking, slowly pour in the milk.
Cook the mixture over medium heat until it thickens and comes to a low boil, stirring often. Turn off the heat and add the vanilla. Please wait a few minutes until the custard cools.
Make sure the custard soaks into the cake by pouring it over the top. With a spatula, carefully spread the custard over the top of the cake.
Keep the cake in the fridge for at least two hours, or until the custard has set, covered with plastic wrap.
Over medium heat, bring the heavy cream to a low simmer in a small saucepan. Put the chocolate chips in after you take it off the heat. Give it a minute to settle, then whisk it to a satiny finish.
Spread the chocolate glaze over the cake and refrigerate for at least an hour before serving.
Refrigerating the cake for a further 30 minutes can help the glaze set, making for a more presentable cake