Preparation Steps

• Preheat oven to 300°F (148°C). Prepare a 9×13-inch cake pan by greasing the bottom and sides.
• In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
• Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and whisk until well combined. Do not overmix.
• Add the hot water and whisk until well combined. The batter will be very thin. Do not overmix.
• Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Remove the cake from the oven and poke holes all over the top using a skewer, the end of a wooden spoon, or a straw.
• While the cake is still warm, combine the sweetened condensed milk and chocolate chips in a microwave-safe bowl. Microwave for 30 seconds to 1 minute.
• Whisk the chocolate mixture until smooth. Immediately pour over the warm cake, spreading it to cover the top and seep into the holes. Do not let the mixture sit before pouring, as it will thicken and not soak into the holes as well.
• Place the cake in the refrigerator to cool and soak.
• When the cake has cooled, prepare the whipped cream frosting. In a large mixer bowl, combine the cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whip on high speed until stiff peaks form.
• Spread the whipped cream evenly over the cooled cake. Sprinkle with chocolate sprinkles, if desired.
• Refrigerate until ready to serve. The cake is best eaten within 4-5 days.