Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish, or line it with parchment paper if you prefer easy cleanup.

In a large bowl, add the cake mix, eggs, oil, instant pudding mix, sour cream, milk, vanilla extract, and a pinch of salt. Mix everything together with a hand or stand mixer on medium speed until the batter is smooth and well combined. Gently fold in the mini chocolate chips.

Pour the batter into your prepared pan and smooth out the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the middle comes out clean. Once done, let the cake cool for about 15 minutes.

While the cake is still warm, poke holes all over the top using a skewer or the end of a wooden spoon. Slowly pour sweetened condensed milk over the cake, letting it soak into the holes. Follow that with a layer of caramel or hot fudge sauce. Let the cake sit for at least 30 minutes so it can absorb everything. For quicker results, pop it in the fridge.

In a small saucepan, heat the heavy cream until it just begins to simmer. Take it off the heat and pour it over chopped chocolate in a bowl. Let it sit for a minute or two, then stir until smooth and glossy. Set aside to cool slightly.

Spread a layer of coconut pecan frosting over the cake. Then spread whipped topping on top of that. Drizzle the ganache over the whole thing in swirls or lines for a finished look.

Place the cake in the fridge and chill for at least 1 hour, though 2 to 3 hours or overnight is ideal. This gives the flavours time to come together and lets the filling fully set. Serve chilled and enjoy.