Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking dish 24x24 cm/9.5x9.5 inches with parchment paper.

Mix together the eggs and the sugar until creamy. Add oil and milk and incorporate.

In another bowl, mix together the flour, baking powder and cocoa and sieve over the egg mixture. Fold in gently. Pour the mixture into the prepared pan, level and bake for 18 minutes. Let cool completely.

Make the ganache and the syrup immediately after preparing the cake, they have to cool as well.

Chop the chocolate very finely, I prefer to do this in the food processor, it is quicker and finer. Place the chocolate into a bowl.

Heat the heavy cream in a small pot. When it starts to simmer pour it over the chocolate in the bowl. Let stand for 5 minutes then whisk with a hand whisk until the chocolate is completely melted and shiny. Cover with cling film and let stand until completely cool, it should take at least two hours.

Place the sugar in a non-stick pan and let caramelize, start stirring with a wooden spoon when it starts to caramelize and don't let it burn.

When the sugar has a nice deep brown color, slowly and carefully pour in the water. The sugar will harden immediately, keep stirring until it dissolves completely. Let get cool.

When the cake is cool, cut it into small squares, about 4-5 cm/1.6-2 inches. Place the cake squares into a square baking dish. Carefully and evenly pour the cold syrup over the cake pieces. Place the dish in the fridge and let it there for about 30-40 minutes or until the cake has absorbed all or almost all the syrup.

Chop the chocolate very finely, I prefer to do this in the food processor, it is quicker and finer. Place the chocolate into a bowl.

Heat the heavy cream in a small pot. When it starts to simmer pour it over the chocolate in the bowl. Let stand for 5 minutes then whisk with a hand whisk until the chocolate is completely melted and shiny.

Pour the glaze using a tablespoon over the cake squares letting the glaze dribble over the edges of the cake. Place in the fridge for about 30 minutes or longer until the glaze has set.

Beat the heavy/double cream shortly. Mix the icing sugar and the whipping cream stabilizer (if using) and slowly add to the cream while beating all the time. Beat until the cream stiffens.

Place the whipped cream in a piping bag fitted with a large nozzle.

Beat the ganache until very fluffy as well, adding some icing sugar to taste. Place the ganache in another piping bag fitted with a large nozzle as well, the nozzle I used for the ganache was even larger than the one I used for the whipped cream.

Nicely pipe the ganache over each cake square.

Pipe the whipped cream on top of the ganache.