Ingredients

• 35 g cocoa powder
• 135 g flour (all-purpose flour)
• 6 g baking powder
• 2 eggs ((m))
• 200 g brown sugar (dark caster sugar)
• 16 g vanilla sugar (2 tbsp)
• 0.2 g salt (a pinch)
• 150 ml sunflower oil
• 150 ml water
• 40 g heavy cream
• 100 g white chocolate
• 85 g heavy cream
• 200 g milk chocolate
• strawberries
• kitkat

Instructions

1. Put the cocoa powder, flour, and baking powder in a separate bowl. Mix well.

2. Whisk the eggs with the brown sugar, vanilla sugar, and salt until combined. Add the sunflower oil and water, and mix together. Sift in the dry ingredients from the previous step and mix well.

3. Pour the batter into a well-greased baking tin. Place the chocolate cake in a preheated oven at 160 °C (320 °F) for about 40 to 50 minutes. The cake is ready when a toothpick inserted in the center comes out dry. Let the cake cool to room temperature.

4. Pour 40 grams of heavy cream into a small saucepan and heat it almost to a boil. Remove the pan from the heat and add the chopped white chocolate (100 grams). Let it sit for a minute, then stir until smooth.

5. Make holes in the cake using the back of a wooden spoon or any round utensil. Fill a piping bag with the white ganache, snip off the tip, and fill the holes in the cake. Cover the cake and place it in the fridge for 30 minutes.

6. Pour 85 grams of heavy cream into a saucepan and heat almost to a boil. Remove from the heat and add the chopped milk chocolate (200 grams). Let it sit for a minute, then stir until smooth.

7. Pour the ganache over the cake, spreading it evenly, and let it set.

8. Once the ganache is firm, cut the cake into squares. Garnish the poke cake with fresh strawberry pieces and KitKat chunks.