Save It A whimsically dark and decadent chocolate cake inspired by avant-garde patisserie, Rat Cake with Whipped Chocolate Ganache combines a rich, moist base and airy chocolate topping with playful edible rat decorations for a truly memorable dessert experience.
I first made this Rat Cake for a themed party, and it became a showstopper with friends delighted by both the dramatic look and the incredible flavor. The process of shaping tiny marzipan rats added a fun creative touch to the baking experience.
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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/gray food coloring gel (optional for details), edible silver dust or shimmer (optional)
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Instructions
- Prepare Cake Pan:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, sift together flour, baking powder, baking soda, salt, and cocoa powder. Add sugar and mix well.
- Combine Wet Ingredients:
- In a separate bowl, whisk together eggs, milk, oil, and vanilla. Pour this mixture into the dry ingredients and mix until smooth.
- Add Coffee:
- Gradually add hot brewed coffee, mixing until the batter is glossy and fully blended.
- Bake:
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool cake completely on a wire rack.
- Make Ganache:
- Place chopped chocolate in a heatproof bowl. Heat heavy cream and salt until just boiling, then pour over chocolate. Let sit 2 minutes, then stir until smooth.
- Whip Ganache:
- Refrigerate ganache for 45 minutes, then whip with a hand mixer until light and fluffy.
- Frost Cake:
- Spread whipped ganache generously over the cooled cake.
- Shape Rat Decorations:
- Knead marzipan or modeling chocolate with food coloring to form small rat figures, tails, and ears. Add details using a toothpick or edible paints and dust with edible silver if desired.
- Decorate:
- Arrange modeled rats on the cake in a whimsical chaotic pattern.
Save It This cake has become a quirky family favorite for celebrations, especially when everyone gets involved in designing and placing their own rat decorations. It turns dessert into a creative and shared activity.
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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. Chocolate may contain soy. Substitute marzipan with modeling chocolate for a nut-free alternative and always verify chocolate ingredients.
Nutritional Information (per serving)
Calories: 410, Total Fat: 22 g, Carbohydrates: 52 g, Protein: 5 g
Save It 
Whimsical, dramatic, and deeply delicious, this rat cake never fails to spark conversation and delight guests. Enjoy every decadent bite and creative moment!
Common Questions About Recipes
- → How is the whipped ganache prepared?
Heat heavy cream with a pinch of salt until boiling, pour over chopped semi-sweet chocolate, let it sit, then stir until smooth. Chill for 45 minutes and whip until fluffy.
- → What ingredients add moisture to the cake base?
The cake base benefits from whole milk, vegetable oil, and hot brewed coffee, which enhance moisture and rich flavor.
- → Can I substitute marzipan for the decoration?
Yes, modeling chocolate is a good nut-free alternative for forming the rat decorations without sacrificing detail.
- → What baking tools are needed for this creation?
A 9-inch round pan, mixing bowls, electric mixer or whisk, sifter, spatula, parchment paper, and small sculpting tools or toothpicks for decorations are essential.
- → Are there any allergy considerations?
This contains eggs, dairy, wheat/gluten, and possibly almonds depending on marzipan use. Modeling chocolate can be used to avoid nuts.
- → How can I add a spicy twist to the ganache?
Incorporate a pinch of chili powder into the ganache before chilling to give a subtle heat that complements the chocolate.
