▢1 (18.25-ounce) package chocolate cake mix ▢1¼ cups chocolate milk ▢½ cup canola oil ▢3 eggs ▢1 (14-ounce) can sweetened condensed milk ▢¾ cup half-and-half ▢¾ cup evaporated milk ▢3 tablespoons unsweetened cocoa powder Topping ▢1 cup confectioners' sugar ▢½ cup unsweetened cocoa powder divided ▢3 cups heavy whipping cream ▢chocolate curls
STEP-1
Preheat oven to 350°F. Grease a 9×13-inch pan. In a large bowl, beat cake mix, chocolate milk, canola oil, and eggs until well combined (about 2 minutes). Pour into greased pan.
STEP-2
Bake for 34-36 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes. Poke holes all over the top of the cake with a fork. In a medium bowl, whisk sweetened condensed milk, half and half, evaporated milk, and 3 tablespoons cocoa powder until cocoa powder is fully mixed into the milks.
STEP-3
Pour this evenly over the cake. Refrigerate for at least 4 hours or overnight.
STEP-4
Make the topping by first sifting the powdered sugar and cocoa powder together in a medium bowl. Make whipped cream by beating heavy cream in a stand mixer on medium speed for 2 minutes.
STEP-5
Add half the sugar/cocoa mix and beat until incorporated. Add the rest of the sugar/cocoa mix and beat on medium-high heat until soft peaks form. Spread chocolate whipped cream over the cake right before serving as well as chocolate curls.