Smoocho Choco Tsunami Delight

1.Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.

2.In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix well until all dry ingredients are evenly distributed.

3.In another bowl, whisk together the melted butter, eggs, vanilla extract, and whole milk until smooth.

4.Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5.Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.

6.Pour the batter into the prepared baking pan and spread it out evenly.

7.Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

8.While the cake is baking, prepare the whipped cream. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

9.Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

10.Once cooled, cut the cake into squares and serve topped with a generous dollop of whipped cream and a drizzle of chocolate syrup.