Super Moist Chocolate Cake with Crunchy Topping

In a bowl, mix the two eggs with the granulated sugar and beat briefly.

Incorporate the cocoa powder into the beaten mixture and add the very hot water.

Add the baking powder and baking soda to the mixture, and then incorporate the two cups of all-purpose flour.

Transfer the batter to a greased rectangular baking pan.

Bake the cake in a preheated oven at 350°F (180°C) for approximately 40 minutes.

After the cake has cooled, poke holes all over the surface with a fork to absorb the syrup.

For the syrup, mix the 50% cocoa powder and granulated sugar with a little milk until completely dissolved. Add the remaining milk and bring to a boil.

Pour the hot syrup over the poked cake and refrigerate or freeze for about 10 minutes to cool.

Prepare the ganache: melt 160g of semi-sweet chocolate with one box of heavy cream in a double boiler or microwave. Spread this ganache over the cooled cake.

Prepare the crunchy topping: melt 300g of semi-sweet chocolate. Mix the melted chocolate with half a cup of Nutella.

Add the two and a half cups of frosted corn flakes to the chocolate and Nutella mixture, mixing the topping well.

Cover the cake with the frosted cornflake mixture, finishing the recipe.