# What You’ll Need:
→ Cake Base
01 - 1 1/2 cups all-purpose flour (190 g)
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 3/4 cup unsweetened cocoa powder (65 g)
06 - 1 1/4 cups granulated sugar (250 g)
07 - 2 large eggs, room temperature
08 - 3/4 cup whole milk (180 ml)
09 - 1/2 cup vegetable oil (120 ml)
10 - 2 teaspoons pure vanilla extract
11 - 3/4 cup hot brewed coffee (180 ml)
→ Whipped Chocolate Ganache
12 - 8 ounces semi-sweet chocolate, chopped (225 g)
13 - 1 cup heavy cream (240 ml)
14 - Pinch of salt
→ Rat Decorations
15 - 5 ounces marzipan or modeling chocolate (140 g)
16 - Black, pink, and gray food coloring gel (optional)
17 - Edible silver dust or shimmer (optional)
# Step-by-Step Guide:
01 - Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
02 - In a large bowl, sift together flour, baking powder, baking soda, salt, and cocoa powder.
03 - Add granulated sugar to the sifted dry ingredients and mix thoroughly.
04 - In a separate bowl, whisk eggs, whole milk, vegetable oil, and vanilla extract until combined.
05 - Pour wet ingredients into dry and blend until smooth, then gradually add hot brewed coffee, mixing until batter is glossy.
06 - Pour batter into prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
07 - Place chopped chocolate in a heatproof bowl. Heat heavy cream with salt until just boiling, then pour over chocolate. Let rest for 2 minutes, then stir until smooth.
08 - Refrigerate ganache for 45 minutes, then whip with a hand mixer until light and fluffy.
09 - Generously spread whipped chocolate ganache over the cooled cake.
10 - Knead marzipan or modeling chocolate with food coloring to sculpt small rat figures, tails, and ears. Add fine details using a toothpick or edible paints and dust with edible silver dust for effect.
11 - Arrange rat figures whimsically on the ganache-coated cake surface.
