Save A whimsically dark and decadent chocolate cake inspired by avant-garde patisserie, featuring a rich, moist base, airy whipped chocolate ganache, and playful rat details crafted from marzipan or modeling chocolate. This dessert is perfect for those who love a creative twist on classic chocolate cake.
I first made this rat cake for a Halloween party and it became the centerpiece of the evening. The reactions to the rat decorations were equal parts delight and surprise: it's now a tradition for our most playful celebrations.
Ingredients
- Cake Base: 1 1/2 cups (190 g) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 3/4 cup (65 g) unsweetened cocoa powder, 1 1/4 cups (250 g) granulated sugar, 2 large eggs (room temperature), 3/4 cup (180 ml) whole milk, 1/2 cup (120 ml) vegetable oil, 2 tsp pure vanilla extract, 3/4 cup (180 ml) hot brewed coffee
- Whipped Chocolate Ganache: 8 oz (225 g) semi-sweet chocolate (chopped), 1 cup (240 ml) heavy cream, Pinch of salt
- Rat Decorations: 5 oz (140 g) marzipan or modeling chocolate, Black, pink, and gray food coloring gel (optional for details), Edible silver dust or shimmer (optional)
Instructions
- Prepare Cake Base:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper. In a large bowl, sift flour, baking powder, baking soda, salt, and cocoa powder. Add sugar and mix well. In a separate bowl, whisk eggs, milk, oil, and vanilla until combined. Pour into dry ingredients and mix until smooth. Gradually add hot coffee, mixing until batter is glossy and well-blended. Pour into prepared pan and bake 35–40 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Make Whipped Chocolate Ganache:
- Place chopped chocolate in a heatproof bowl. Heat cream with salt until just boiling, then pour over chocolate. Let sit 2 minutes, then stir until smooth. Refrigerate ganache for 45 minutes, then whip with hand mixer until light and fluffy.
- Assemble Cake:
- Spread whipped ganache generously over cooled cake.
- Craft Rat Decorations:
- Knead marzipan or modeling chocolate with food coloring to shape small rat figures, tails, and ears. Add details using a toothpick or edible paints. Dust with edible silver for a modern touch.
- Decorate:
- Arrange rats on cake in a whimsical, chaotic pattern.
Save My kids loved shaping the marzipan rats and proudly showed off their edible artwork to our dinner guests. Making decorations together quickly became our favorite part!
Required Tools
9-inch (23 cm) round cake pan, mixing bowls, electric mixer or whisk, sifter, rubber spatula, parchment paper, small sculpting tools or toothpicks (for decorations)
Allergen Information
Contains eggs, milk/dairy, wheat/gluten, and almonds (if using marzipan). For nut allergies, substitute marzipan with modeling chocolate and verify chocolate ingredients.
Nutritional Information
Calories per serving: 410. Total Fat: 22 g. Carbohydrates: 52 g. Protein: 5 g.
Save Serve slices with fresh berries for added brightness or a drizzle of raspberry coulis. Enjoy this creative showstopper and have fun with every quirky bite!
Recipe FAQs
- → How does hot coffee affect the cake batter?
Hot coffee intensifies the chocolate flavor and helps achieve a moist, tender crumb.
- → What makes the ganache whipped and airy?
After chilling, the ganache is whipped with a mixer until light and fluffy, adding volume and a creamy texture.
- → Can marzipan decorations be replaced?
Yes, modeling chocolate can be used as a nut-free alternative for shaping decorative figures.
- → What is the best way to ensure the cake bakes evenly?
Greasing and lining the pan properly and baking at 350°F until a toothpick comes out clean ensures even baking.
- → How can I add a spicy twist to the ganache?
A pinch of chili powder folded into the ganache introduces a subtle, warming heat.