We don’t care to knock Milo-crusted milk from its pedestal – it has been, and will always remain, the perfect snack. We are, however, curious about other ways to consume our favourite choc-malt powder. So, it was with much excitement that we landed on this Milo-centric dessert from Raspberri Cupcakes. If you're of the mind that anything less than Milo direct from the can is a waste of time, think again. Steph’s cake works a generous amount into multiple layers, topping the whole thing off with a delish condensed milk icing and dark choc ganache. Unsurprisingly, this recipe will require close to a whole tin off the good stuff, so prepare yourself for a minor sugar high. Get started here.