Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan with nonstick spray and set aside.
In a large mixing bowl, combine the cake mix, chocolate pudding, eggs, yoghurt, vegetable oil, milk, vanilla extract, and salt. Use an electric mixer to beat the ingredients until well combined.
Pour the cake mixture into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven. While still hot, use the handle of a wooden spoon to poke holes throughout the cake.
Pour the sweetened condensed milk over the hot cake, ensuring it seeps into the holes. Allow the cake to cool completely.
For the ganache, place the chopped chocolate in a medium bowl. Heat the cream in a saucepan until it just begins to bubble around the edges, then pour it over the chocolate. Let it sit for 5 minutes, then stir until the chocolate is completely melted and the mixture is smooth. Allow the ganache to thicken slightly, about 5 to 10 minutes, before spreading it over the cooled cake.
Top the ganache with a layer of coconut pecan frosting.
Serve and enjoy your masterpiece!
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