Chocolate Overload Poke Cake

In a large bowl, mix together the chocolate cake mix, eggs, oil, and water. Follow the instructions on the cake mix box and bake in a greased 9×13 pan.

Once baked, take the cake out of the oven and immediately poke holes all over the top using the end of a mixing spoon. Set it aside.

In another medium bowl, combine the sweetened condensed milk and two Hershey Chocolate Bars. Microwave for 30 seconds, stir, then microwave for another 15 seconds and stir again until fully mixed.

Pour the sweetened mixture over the cake, ensuring it fills the holes and sides using a rubber spatula. Let it cool for an hour, then cover with plastic wrap and refrigerate for 2 hours.

While the cake chills, place a large bowl in the freezer to prepare for the Chocolate Whipped Cream topping.

In the chilled bowl, add 2 cups of cold heavy whipping cream. Use a hand mixer on high speed until it begins to thicken.

Add powdered sugar, cocoa powder, and vanilla extract. Continue mixing until the mixture is incorporated and stiff peaks form.

Spread the chocolate whipped topping evenly over the cake.

Drizzle chocolate syrup and sprinkle mini chocolate chips over the top.

Keep refrigerated until serving.