Start by pre-heating your oven to 180c. Also grease an 8 inch dish and leave this aside.

In a large bowl, add the cocoa powder, coffee and hot water. Whisk until combined.

Add the oil, buttermilk and eggs into this and whisk. Then add the flour and sugar, whisk just until you get a smooth batter.

In a small separate bowl, add the baking soda and pour the vinegar over this. This will start bubbling, just give it a quick mix and then add it into your batter. Whisk this in.

Pour this batter into your greased tin, then bake in your pre-heated oven for around 35-40 minutes, or until a toothpick inserted into the centre comes out clean.

Whiles your cake is baking, make the chocolate milk.

In a pot, add the milk, cocoa powder and vanilla. Whisk this together, then place this onto medium heat.

Keep heating this until the cocoa powder has dissolved and the milk starts to simmer.

Leave aside until ready to use.

Once the cake has baked, let it cool down for 10 minutes. Then I cut the top of the cake off, just so it was more flat and even, but you don't need to do this.

Poke holes into the cake layer using a knife of skewer, then pour the milk over this. Leave aside to soak and cool down completely.

In a large bowl, add the cream cheese. Give this a mix, just to loosen it up.

Add the rest of the ingredients for this whipped cream, then whip just until you get soft peaks.

Add this on top of your cake and spread this out, then place this in your fridge.

In a bowl, add the chopped milk chocolate and double cream.

Place this into your microwave and heat for 30 seconds. Take it out and give it a stir.

Place this back into your microwave and heat for 15 seconds this time. Take it out and stir again. Keep repeating this until all the chocolate has melted and you have a smooth ganache.

Pour this on top of your whipped cream layer, then place this back into your fridge again.

In a container, add the coco pops and melted milk chocolate. Mix until combined.

Add the cocoa powder, then add a lid onto the container. Shake this so the cocoa powder coats the coco pops.

Add this on top of your cake, then leave the cake to set up and chill in your fridge for at least 1 hour or you can leave it overnight. The topping does lose it's crunchiness after a while in the fridge, so if you want it to stay crunchy I recommend adding it on top just before you are about to serve the cake.

After it has chilled, cut into it and enjoy!