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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Break or slice the chocolate cake into a serving dish to form the base.
Pour the melted milk chocolate over the cake.
Whisk the cream cheese, condensed milk, double cream, and vanilla extract until thick, then spread over the cake.
Warm the double cream, add the milk chocolate and condensed milk, and stir until smooth, then pour over the cream layer.
Mix the coco pops with the melted chocolate and cocoa powder, then scatter over the top.
Refrigerate for a few hours and enjoy chilled.
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For a richer flavor, use dark chocolate instead of milk chocolate.
Can I use a different type of cereal for the topping?
Yes, you can substitute coco pops with any crunchy cereal of your choice.
How long should I refrigerate the cake?
Refrigerate the cake for at least 2-3 hours to allow the layers to set properly.
Can I make this cake in advance?
Yes, you can prepare the cake a day in advance and store it in the refrigerator.
Is there a substitute for double cream?
You can use heavy cream as a substitute for double cream.
Can I use homemade chocolate cake?
Yes, both homemade and store-bought chocolate cake work well for this recipe.
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