Ingredients:

Cake:

• 125g butter

• 150g sugar

• 3 eggs

• 100ml milk

• 60g cocoa powder

• 150g self-rising flour

Cream:

• 250ml plant-based cream

• 60g powdered sugar

• 120g cream cheese

• 1 package Bianca biscuits (crushed)

Chocolate cream:

• 80g instant chocolate cornflour mix (e.g., chocolate pudding powder)

• 450ml milk

Instructions:

1. Cake:
   Mix the butter and sugar with a hand mixer. Add the eggs, milk, cocoa powder, and self-rising flour. Beat until the mixture is smooth and slightly fluffy. Pour the batter into a baking mold and bake at 180°C (350°F) for about 1 hour.

2. Cream:
   In a bowl, whip the plant-based cream with the powdered sugar and cream cheese until light and fluffy. Add the crushed Bianca biscuits and mix again.

3. Chocolate cream:
   In a bowl, mix the instant chocolate cornflour mix with the milk until thickened and creamy.

4. Assembly:
   Cut the cake into pieces and layer some pieces at the bottom of a serving dish. Pour over some chocolate cream, add whole and crushed Bianca biscuits, then top with the cream mixture. Repeat this layering pattern two more times. Decorate with more biscuits and cream on top, and enjoy!