Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with nonstick spray or butter to prevent sticking. Set aside.
Step 2: Make the Cake Batter
In a large mixing bowl, combine the chocolate cake mix, instant pudding mix, and milk. Whisk until smooth, thick, and glossy — the pudding will start to give the batter a luscious texture.
Fold in the mini chocolate chips gently until evenly distributed throughout the batter.
Step 3: Bake the Cake
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cake should look set and slightly springy to the touch.
Remove from the oven and let it cool completely in the pan on a wire rack. Cooling ensures the next layers set beautifully without melting.
Step 4: Add the Hot Fudge Layer
Once the cake has cooled, use the handle of a wooden spoon to poke evenly spaced holes all over the surface of the cake. Be sure to go about halfway down, creating channels for the fudge to soak through.
Pour the warmed hot fudge sauce evenly over the cake, letting it seep into every hole and crevice. This step transforms the cake into an ultra-moist, melt-in-your-mouth masterpiece.
