Combine the chocolate cake mix with the instant chocolate pudding mix, eggs, sour cream, melted butter, and milk. Whisk until well combined.
2
Pour the batter into a 9x13 inch baking dish that has been sprayed and lined. Bake at 350°F for 30 minutes until the cake is set but still slightly fudgy.
3
Remove the cake from the oven and allow it to cool at room temperature for about 15 minutes.
4
While the cake cools, prepare the Nutella ganache by combining Nutella, cocoa powder, powdered sugar, semi-sweet chocolate chips, and heavy cream in a microwave-safe bowl. Microwave for about 1 minute, stirring to ensure the chocolate is melted and glossy without burning.
5
Pour half of the ganache mixture over the cooled cake and spread evenly across the surface.
6
Add the corn flakes cereal to the remaining ganache and stir thoroughly until the cereal pieces are completely coated.
7
Gently spread the corn flakes ganache mixture over the top of the cake, covering it evenly. Let the cake sit for about 30 minutes before serving.
8
Serve immediately for the best texture, as the corn flakes will become soggy if the cake sits too long. Scoop rather than slice for optimal presentation.
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