This moist chocolate cake is indulgence at every level, it's high in fat and sugar and should be enjoyed on special occasions as a treat, not for every day break time. Is this Galaxy chocolate cake safe to eat while pregnant?

For this recipe, I’ve used wheat-based self-raising flour so it would not be gluten-free. I haven’t tested this recipe with gluten-free flour yet but you could give it a try if you want, let me know how you get on in the comments below. But this bar is just the right size to get the best Galaxy experience, and the ripples really do add to that. The thin layers of chocolate and the gaps in between somehow make it even more delicous. Bake for about 30 minutes until firm and springy on top. Cool in the tin for 10 minutes, then remove from the tin to cool completely. Make the Galaxy ganache

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If you have some neat whisky you could add this instead, half the amount the recipe calls for so when it states 40ml of Baileys use only 20ml of whisky as it is stronger, the Baileys is already diluted with cream and other flavours.

As we’re using sunflower oil instead of butter to make this moist chocolate cake the batter might seem wetter than cakes you’ve made before. Don’t worry it will be quite wet at this stage, and given enough time in the oven the cake should bake to perfection. Have a look at the photos above, you’ll be able to see how liquid the cake mix looks before it's cooked.I know a lot of people aren’t too much of a fan of the whipped cream on top of the cheesecakes, but I just think it look so pretty! All the decoration of a cheesecake is optional as always, so you can easily leave it out if you don’t fancy it!! If someone came into my house and went into my baking cupboard, they really would be concerned for me… they are always FULL to the brim with treats for my bakes, and there is definitely too much there for just the regular person to eat. Cheesecake Galaxy Ripple is Masterfood’s answer to Cadbury’s Flake or, more accurately, Twirl. It consists of folded or ‘rippled’ Galaxy milk chocolate with an outer coating of… more chocolate. The result is a pure chocolate bar with lots of air, that crumbles in your mouth. Whenever making gluten-free bakes I would recommend using a good quality brand of flour that will likely be a blend such as rice and oat flours, mixed with a binder like xanthan gum to help with the texture, and of course some raising agents.