Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Prepare the chocolate cake mix according to the package instructions.

Pour the batter into the prepared baking dish and bake as directed, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool for about 10 minutes.

In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened.

Let the pudding sit for 5 minutes so it thickens fully.

Using the handle of a wooden spoon or a large straw, poke holes all over the cooled cake at 1-inch intervals.

Pour the chocolate pudding over the cake, spreading evenly and making sure it fills the holes.

Refrigerate the cake for at least 1 hour to allow the pudding to set.

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Remove from heat and add the chocolate chips, stirring until smooth and glossy.

Allow the ganache to cool slightly before pouring it over the chilled cake.

In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped topping evenly over the ganache layer.

Sprinkle mini chocolate chips, chocolate shavings, and crushed chocolate cookies on top.

Refrigerate the cake for another hour, or until ready to serve.

Slice and serve this Death by Chocolate Poke Cake, and dive into layers of chocolate bliss.