Lazy Cat Cake
The lazy cat cake that Kuwaiti chef Ahmed AlZamel sent around the internet is light, deeply chocolatey and far easier than it looks. The chocolate cake element here is Pomsy Double Chocolate Cupcake, part of the range we distribute across the Maldives. Moist and fluffy, heavy on cocoa and filled with a chocolate centre, it gives you a double hit of chocolate in every bite.
Ingredients List
- 6 Pomsy Double Chocolate Cupcakes
- For the chocolate milk
- ½ cup + 1/3 cup full cream milk
- 1 tsp cocoa powder
- For the cream mixture
- ½ cup cream cheese (at room temperature)
- 1/3 cup condensed milk
- ½ tsp vanilla essence
- 3/4 cup whipping cream
- For the chocolate ganache
- 1/3 cup whipping cream
- 1/2 cup dark cooking chocolate (cut into small pieces)
- For the cocoa rice puffs
- 1 ¼ cup puffed rice
- 2 tbsp cocoa powder
Step-by-Step Method
- 1
Cut 6 Pomsy Double Chocolate Cupcakes in half and arrange them in an even layer on the bottom of a tray (we used an 8 ½ x 6 ½ tray).
- 2
Then, make the chocolate milk. In a saucepan, heat up ½ + 1/3 cup milk on medium heat. Add in 1 tsp cocoa powder and stir using a whisk until the cocoa powder fully dissolves in the milk and it turns a murky, grey-ish brown colour. This took us around 2-3 minutes.
- 3
Once the chocolate milk is ready, using a spoon, pour it over the cut-up cupcakes until you run out. Set aside in the refrigerator for about 10 minutes to let the milk fully absorb into the cakes.
- 4
To make the cream mixture, add in ½ cup cream cheese, 1/3 cup condensed milk, and ½ tsp vanilla essence to a large bowl. Then, using a hand-held electric mixer, beat everything together on low speed for 1 minute or until it becomes smooth.
- 5
Then, add in ¾ cup whipping cream and beat again on low speed for another 2-3 minutes or until almost stiff peaks form (when you lift the beaters from the mixture, the peaks will somewhat hold their shape).
- 6
Then, take the chocolate milk-soaked cakes out of the refrigerator and pour the cream mixture on top, smoothing it evenly using a spatula. Set aside in the refrigerator again for about 20 minutes until the toppings are ready.
- 7
In a saucepan, heat up 1/3 cup whipping cream on low-medium heat for 2-3 minutes (the cream should not be boiled, just lightly heated until it starts to steam). Then, increase the heat for about 15 seconds. Remove from the heat and immediately pour it over ½ cup dark cooking chocolate pieces and let it sit for about 1 minute. Using a whisk, mix until well combined and it becomes completely smooth. Set aside.
- 8
Next, in an airtight container, add in 1 ¼ cup puffed rice with 2 tbsp cocoa powder and 2 tbsp of the chocolate ganache. Secure the lid on tightly and shake the container until all the rice is completely covered in cocoa powder. Set aside.
- 9
Take the cake tray out of the refrigerator and pour the rest of the chocolate ganache on top of the cream mixture. You can tip the pan from side to side to help the ganache distribute evenly. Then, place the cake in the refrigerator for at least 30 minutes to help the ganache set. You can leave it on for longer as well.
- 10
When it’s time to serve, top your lazy cat cake with the cocoa rice puffs. Enjoy!