In a large mixing bowl, combine chocolate cake mix, eggs, oil, and water. Stir to combine. Follow directions on the back of the Cake Mix Box and cook accordingly in a greased 9×13 cake pan.
When the cake is done baking, remove it from the oven and immediately poke holes all over the top of the cake with the end of a mixing spoon. Set aside.
In a separate medium bowl, combine sweetened condensed milk and two Hershey Chocolate Bars. Microwave for 30 seconds, remove from the microwave and stir. Microwave for an additional 15 seconds. Remove from the microwave and stir again. Mix with a spoon until completely combined.
Pour sweetened mixture over the top of the holes on the cake. Use a rubber spatula to push sweetened mixture down into the holes and the sides of the cake. Let cool on the counter for one hour, then cover with plastic wrap and refrigerate 2 hours to allow sweetened mixture time to soak into the cake.
While the cake is in the refrigerator, place a large mixing bowl in the freezer and allow to chill until ready to use for the Chocolate Whipped Cream topping.
In the large mixing bowl that has been in the freezer, add 2 cups of chilled heavy whipping cream. Use a hand mixer on a fast speed to mix until it starts to thicken.
Add powdered sugar, cocoa powder, and vanilla extract. Continue to mix with the hand mixer until incorporated and stiff peaks form.
Immediately spread the chocolate whipped topping over the entire top of the cake.
Drizzle chocolate syrup and sprinkle mini chocolate chips on the top of the cake.
Refrigerate until ready to serve.
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