Place 100g milk chocolate and 2 tbsp milk in a microwave-safe container. Cover loosely with plastic wrap and microwave at 600W for 40 seconds to 1 minute. Stir until melted.

In a bowl, whisk 150g silken tofu until smooth. Add 3 tbsp sugar, 3 tbsp vegetable oil, the melted chocolate mixture, and 150g pancake mix, mixing well after each addition.

Line an 18cm x 12cm microwave-safe container with parchment paper. Pour the batter in, smooth the surface, and cover loosely with plastic wrap. Microwave at 600W for 4 minutes, then let sit covered for 3 minutes. Cool and refrigerate for at least 15 minutes.

For the topping, place 75g milk chocolate in a microwave-safe container and microwave at 600W for 30-40 seconds. Add the remaining 25g chocolate and stir until melted.