Cool the cake in the cake pan for 15-20 minutes. Once the cake has cooled for 30 minutes hour or is no longer hot, but warm to the touch, poke holes in the cake using the bottom of a thick wooden spoon.
Make the chocolate pudding by whisking the chocolate pudding mix with the milk until thicken, smooth and well combined. Spread the pudding across the cake, making sure to push the pudding into the holes.
Make the chocolate whipped topping. Whisk heavy cream, cocoa powder, vanilla extract and powdered sugar together on low speed until well combined. Increase the speed to medium until the whipped cream firms to medium stiff peaks.
Top the chocolate pudding chocolate poke cake with the chocolate whipped cream. Store in the fridge untilyou are ready to serve the cake.Top the cake with shaved chocolate and chocolate chips, slice, serve the cake and enjoy!