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Preheat oven to 175°C (350°F) and grease and line a 22 × 15 cm baking dish with parchment paper.
To make the cake batter, in a bowl whisk egg, white sugar, and brown sugar. Add yogurt, oil, and vanilla and mix until smooth.
Add dry ingredients: Whisk together flour, cocoa powder, baking powder, baking soda, and salt, then mix into the wet ingredients until just combined. Slowly add hot coffee and mix until smooth.
Pour batter into the prepared dish and bake for 22–28 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool slightly.
Next, poke holes in the warm cake and slowly pour chocolate milk over the top so it absorbs. Let the cake cool completely.
Prepare strawberries by mix chopped strawberries with sugar, let sit for 10–15 minutes, then strain the juice and spread the strawberries evenly over the cake.
For ganache, Heat heavy cream, pour over chopped semi-sweet chocolate, let sit briefly, then stir until smooth. Let cool slightly.
Pour the ganache over the strawberries and spread evenly. Chill the cake for 20–30 minutes to help the ganache set.
To make the crunch topping, melt milk chocolate, gently crush cornflakes, and mix until evenly coated.
Spread the chocolate cornflake crunch over the ganache and let the cake set before slicing and serving.