Prepare
Heat a conventional oven to 175°C. Grease and line two 18 cm round tins. Whisk flour, cocoa, sugar, baking powder and bicarbonate of soda in a bowl.
A home celebration cake to make ahead and share around the table.

Heat a conventional oven to 175°C. Grease and line two 18 cm round tins. Whisk flour, cocoa, sugar, baking powder and bicarbonate of soda in a bowl.
Whisk eggs, milk, oil and vanilla separately. Stir into the dry ingredients, then carefully stir in the hot water. The batter will be quite fluid.
Divide between the tins and bake for 25–32 minutes until a skewer comes out clean. Start checking at 25 minutes.
Leave in the tins for 10 minutes, then turn onto a rack and cool completely before assembling.
Warm the cream until steaming, pour over the chopped ganache chocolate, wait 2 minutes and stir until smooth. Leave until spreadable.
Sandwich the cooled layers with the thicker milk-chocolate ganache. Cover the top and scatter with the chocolate shavings.
Milk chocolate makes a softer ganache, so this version uses less cream. Let it thicken before spreading.
Cover and refrigerate for up to 3 days. Bring slices toward room temperature before serving.
Wheat, milk and eggs. Chocolate and flavour toppings may contain soy or nuts. Always check your own ingredient labels.
Find Dairy Milk Chocolate Cake on our menu for PKR 2,750. Availability and final charges are confirmed by the team.
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Milk chocolate makes a softer ganache, so this version uses less cream. Let it thicken before spreading.
Cover and refrigerate for up to 3 days. Bring slices toward room temperature before serving.
Wheat, milk and eggs. Chocolate and flavour toppings may contain soy or nuts. Check the packaging of every ingredient you use.
Dairy Milk Chocolate Cake is also on the Crave menu for PKR 2,750. Availability is confirmed by the team.
See the menuKeep exploring home recipes, or let Crave take care of your next dessert.
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