Lazy Cat Cake
A fudgy, creamy, chocolatey hug in cake form that looks fancy but is basically built for people who are too lazy tosift flour but still want to feel like Mary Berry for 15 minutes.
Ingredients
Chocolate Cake Base
- 250 g (2 cups) all-purpose flour
- 400 g (2 cups) caster sugar
- 8 g (2 tsp) baking powder
- 6 g (1 ½ tsp) bicarbonate of soda
- 45 g (½ cup) cocoa powder – the darker, the better
- 2 eggs
- 240 ml (1 cup) black coffee – strong and judgmental
- 120 ml (½ cup) Olive Oil
- 240 ml (1 cup) milk
Frosting
- 125 g (½ cup) cream cheese – room temp
- 80 ml (⅓ cup) sweetened condensed milk
- 300 ml (1¼ cups) heavy/whipping cream
- ½ tsp vanilla extract optional but recommended if you’re extra like that
Ganache
- 100 g (3.5 oz) dark chocolate
- 100 ml (3.5 oz) heavy cream really hot
Chocolate Cereal Topping
- 30 g (1¼ cups) rice krispies or cocoa puffs
- 30-45 g (2-3 tbsp) melted dark chocolate
- 15 g (2-3 tbsp) unsweetened cocoa powder
Instructions
- Mix your dry stuff into a greased pan, add the wet stuff, stir like your arm depends on it.
- Bake at 175°C (350°F) for 30–35 mins or until a toothpick comes out mostly clean.
- Let the cake chill out on a rack.
- Whip cream cheese until smooth. Add condensed milk, then heavy cream and vanilla. Whip until fluffy and spreadable. Try not to “taste test” it all away.
- Pour hot cream over chopped chocolate. Wait a minute. Stir. Boom: instant velvety chocolate love.
- Mix your cereal with melted chocolate and cocoa powder. Set aside. Try not to snack it all before topping the cake.
- Cake → frosting → cake → more frosting → ganache waterfall → cereal crown.
- Refrigerate it for a couple of hours. It sets better.