Preheat your oven to 170°C. Lightly grease and line a 30 x 30 cm baking tray.

Using an electric mixer, beat the eggs on high speed for 2 minutes. Combine the melted butter, milk and warm water in a jug. Add to the eggs and blend until combined.

Add the NOMU Chocolate Cake Mix and slowly beat until a smooth batter forms. Pour the cake batter into the prepared tin and bake for 50-55 minutes or until cooked when tested with a skewer.

Remove from the oven and allow to cool in the tin for 5-10 minutes. Using the handle of a wooden spoon or a chop stick, poke holes all over the cake, leaving 2cm gaps between the holes.

While the cake is in the oven, gently heat 250ml cream in a small saucepan over medium heat until warm. Remove from the heat and whisk in the NOMU Chocolate Icing Mix sachet until smooth and glossy. Pour the chocolate icing sauce evenly over the cake, allowing it to seep into the holes.

To prepare the Chocolate Ganache Sauce, place 250ml cream and NOMU Organic Dark Baking Chocolate in a small saucepan and gently melt, over medium heat, until smooth and glossy.

Serve a slice of the chocolate poke cake, drizzled with chocolate sauce and a dollop of freshly whipped cream.