Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
Make the Batter:
In a large bowl, whisk together the chocolate cake mix, chocolate pudding mix, and milk until the mixture is smooth and well combined.
Add Chocolate Chips:
Gently fold in the mini chocolate chips to distribute them evenly throughout the batter.
Bake the Cake:
Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Poke Holes:
Allow the cake to cool completely in the baking dish. Once cooled, use the end of a wooden spoon or a similar tool to poke holes all over the cake.
Add Hot Fudge:
Pour the warm hot fudge sauce over the cake, making sure it seeps into the holes for an extra layer of chocolatey goodness.
Top with Whipped Cream:
Spread a generous layer of whipped cream evenly over the top of the cake.
Garnish:
Sprinkle crushed Oreos and additional chocolate chips over the whipped cream for a deliciously crunchy and decorative garnish.
Chill and Serve:
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the texture to set.
