118.25 ounce package white cake mix, prepared to package instructions
1 ½cupschocolate chips
1cupheavy whipping cream
Bake cake in 13x9 pan according to package instructions. Allow to cool.
Melt chocolate chips with heavy whipping cream on stovetop over medium low heat. Use a meat injector to insert ⅓ of it into the cake by poking holes and squeezing chocolate into the cake. Alternatively, you can poke holes with a wooden skewer or spoon and pour the chocolate ganache into the holes. The injector allows for a more even distribution.
Next, refrigerate remaining chocolate ganache for about 30 minutes to chill. Pour into a stand mixer bowl and whip at high speed until thickened. The whipped chocolate ganache will be lighter in color.
Spread layer of whipped chocolate ganache over the cake. Refrigerate for 2-4 hours.
Before serving, add a layer of whipped topping and 3 cups of fresh berries.