Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with cooking spray, setting it aside. In a large mixing bowl or the bowl of a stand mixer, thoroughly combine the chocolate cake mix, chocolate pudding mix, sour cream, vegetable oil, whole milk, vanilla extract, salt, and eggs. Fold in the mini chocolate chips. Transfer the batter to the prepared baking dish and bake for 30 to 40 minutes, or until a toothpick inserted in the center emerges clean. Remove from the oven and, using the handle of a wooden spoon or a skewer, create holes across the surface of the warm cake. Gradually pour the sweetened condensed milk over the top, allowing it to absorb as the cake cools completely.

To prepare the ganache, place the chopped chocolate into a medium heatproof bowl. In a small saucepan, bring the heavy cream just to a simmer, then pour it over the chocolate. Let it sit undisturbed for 4 minutes, then whisk until a glossy ganache forms. Allow it to thicken slightly for 5 to 10 minutes before spreading it evenly over the cooled cake.

Complete the dessert by making the Coconut Pecan Frosting as per your chosen recipe, then generously spread it atop the ganache layer. Serve immediately or refrigerate until ready to enjoy.