Delicious chocolate poke cake with a nutella chocolate topping.
Generously grease a 9 x 13 pan and set aside.
Follow the package directions to make the chocolate devil's food cake and bake according to package directions.
Remove and allow to cool.
Using the bottom end of a spoon, poke holes all throughout and over the cake. Poke the holes all the way to the bottom of the cake (see video above recipe).
In a microwave safe bowl, add 1/2 cup nutella and 1/2 cup chocolate chips. Add in the condensed milk and stir together. Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds until the mixture is smooth.
Pour the mixture over the holes in the cake and spread evenly. Allow the cake to stand at room temperature for 1 hour then cover and move to the fridge and chill for 3-4 hours.
While the cake is baking or chilling, prepare the mousse:
Microwave 1 and 1/2 cups high quality chopped chocolate or chocolate chips in bursts of 15 seconds, stirring in between each burst for 15 seconds. Be very careful to slowly heat the chocolate so it doesn't seize when other ingredients are added.
Stir in 1/2 cup nutella until smooth and let slightly cool.
In another bowl, combine cocoa powder and very hot water. Whisk until completely combined. Allow to slightly cool (both the melted chocolate mixture and this cocoa powder mixture should be about the same temperature).
Gradually add the cocoa powder mixture to the chocolate mixture while beating with hand mixers until smooth.
Take 2 cups of cold (straight out of the fridge) heavy whipping cream and whip in a stand mixer until it reaches soft peaks. While whipping, add in the vanilla extract and powdered sugar.
Add the chocolate nutella mixture to the whipping cream gently folding until both mixtures are completely combined. Cover and chill in the fridge until cake is ready.
Top the chilled cake with chilled mousse and top with miniature chocolate chips and toffee bits if desired.
Cook time refers to chilling time required.