Pour sweetened mixture over the top of the holes on the cake. Use a rubber spatula to push sweetened mixture down into the holes and the sides of the cake. Let cool on the counter for one hour, then cover with plastic wrap and refrigerate 2 hours to allow sweetened mixture time to soak into the cake.
While the cake is in the refrigerator, place a large mixing bowl in the freezer and allow to chill until ready to use for the Chocolate Whipped Cream topping.
In the large mixing bowl that has been in the freezer, add 2 cups of chilled heavy whipping cream. Use a hand mixer on a fast speed to mix until it starts to thicken.
Add powdered sugar, cocoa powder, and vanilla extract. Continue to mix with the hand mixer until incorporated and stiff peaks form.
Immediately spread the chocolate whipped topping over the entire top of the cake.
Drizzle chocolate syrup and sprinkle mini chocolate chips on the top of the cake.
Refrigerate until ready to serve.
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