Prepare the Coffee Soaked Biscuits: In a shallow dish, mix 200 ml of warm milk with instant coffee. Stir until dissolved. Quickly dip the cocoa biscuits into the coffee mixture, ensuring they are slightly softened but not soggy. Layer the biscuits in the base of a serving dish or cake pan.
Make the Custard Base: In a saucepan, combine 500 ml milk, sugar, and starch. Place over medium heat, stirring continuously until the mixture thickens into a smooth custard. Remove from heat and stir in the soft butter and vanilla essence. Let it cool to room temperature.
Whip the Cream: In a separate bowl, whip the cream until soft peaks form. Once the custard mixture has cooled, fold in the whipped cream until fully combined.
Assemble the Cake: Spread a layer of the creamy custard mixture over the soaked biscuits. Repeat the layers, alternating between the coffee-soaked biscuits and the custard mixture until all ingredients are used.
Top with Chocolate: Melt the Milka milk chocolate in a microwave-safe bowl or over a double boiler. Pour the melted chocolate over the top layer of the cake, spreading it evenly. Refrigerate the cake for at least 4 hours or until set.
Serve and Enjoy: Once set, slice and serve chilled for the best taste.
