Measure the ingredients: AP flour, Cadbury Cocoa Powder, desiccated coconut powder, baking powder & baking soda.
Sift all the dry ingredients in a bowl and set them aside.
Grease and line two 6-inch round pans with parchment paper. Set aside. Preheat the oven to 180°C.
Measure the ingredients. Add melted butter, condensed milk, vanilla extract and water to another bowl. Whisk for 5 minutes.
Add the dry ingredients. Mix well.
Pour the batter into the prepared pans. Bake for about 30-35 mins.
Use a toothpick to check if it's baked. Take the cake out. Allow it to cool for 5-10 mins before taking it out of the pan, then cool on a wire rack. If domed, trim off the top of the cake.
Chop the Crispello and set aside.
For the frosting, beat the whipping cream with cocoa powder in a chilled bowl until you get stiff peaks.
Transfer 1/2 of the whipped cream to a piping bag with a star tipped nozzle.
Pour fresh cream in a pan. Heat slightly. Add the Cadbury Cooking Block Dark and let it sit for 5 minutes, then gently stir till combined.
Take a cake stand, place one cake on it. Add whipped cream using a spatula.
Place the other cake and smoothen the tops and the sides.
Pour the dark chocolate ganache on top. Use a spatula to make drips on the edges.
Pipe dollops of it along the edges.
Then add the Crispello and desiccated coconut on top for decoration.