Lazy Cat Cake Recipe
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.
