Preheat the oven to 350 degrees. Cut 2 circles the same size as the bottom of a 9 inch cake pan out of parchment paper. Place each circle of parchment paper on the bottom of 2 nonstick 9-inch cake pans, then spray the bottom and sides of pans with cooking spray. Set aside.

In a large mixing bowl, combine Devil’s Food Cake Mix, instant chocolate pudding mix, 4 eggs, 1 cup sour cream, ½ cup warm water, and ½ cup vegetable oil. Mix together until combined.

Divide mixture evenly and pour into 9-inch cake pans, directly over the parchment paper.

Bake in the oven for 28-31 minutes, making sure not to open the oven door until the cake is done cooking. This will prevent the cake from falling in the middle. The cake is done baking when a toothpick is inserted in the middle and comes out clean. Remove from the oven and let cool on the counter in the pan for 30 minutes.

Once cake is cooled, flip over (out of the pan) onto a piece of parchment paper on the counter. Continue cooling the bottom of the cake until completely cooled.

In a small saucepan over medium-low heat combine milk and 5 tbsp flour. Whisk together until no lumps remain. Allow mixture to thicken over medium-low heat, whisking slowly the entire time.

As soon as the mixture thickens and starts to form lumps remove it from the heat and continue to whisk together for an additional 1-2 minutes. Add vanilla extract and whisk to combine.

Let mixture completely cool down on the countertop before moving on to the next step.

Once the mixture is cooled add butter and sugar to the bowl of a stand mixer with the paddle attachment. Mix on medium high for 3-4 minutes, or until light and fluffy. Slowly add the cooled milk and flour mixture to the mixing bowl, 1 tbsp at a time. Once all of the milk and flour mixture has been added run the mixer until the filling is light and fluffy.

Spread cream filling over the bottom of one round 9-in cooled cake. Wipe the sides with a knife to make sure the filling is flat with the side of the cake.

Place the second 9-inch cooled cake on top of the cream filling, bottom side down. Refrigerate while making the ganache mixture.

In a medium mixing bowl combine heavy whipping cream and semi sweet chocolate chips. Microwave for 20 seconds, remove from the microwave and stir together. Repeat two additional times for a total of 60 seconds heat time. Using a hand mixer, mix the heavy cream and chocolate until it is dark brown in color. Let cool on the counter for 15-20 minutes.

Refrigerate until ready to serve.