Save It A whimsically dark and decadent chocolate cake inspired by avant-garde patisserie, featuring a rich, moist base and airy whipped chocolate ganache with playful rat decorations crafted from marzipan or modeling chocolate. Perfect for those who crave a unique dessert experience blended with a touch of artistry.
I first encountered this style of cake at a modern patisserie exhibit and was immediately captivated. Recreating it at home, I found the rat-shaped decorations added fun and conversation, making this a favorite at both gatherings and quirky 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 Pan:
- Preheat 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 flour, baking powder, baking soda, salt, and cocoa powder.
- Add Sugar:
- Mix granulated sugar into the dry ingredients until well combined.
- Combine Wet Ingredients:
- In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth. Pour wet ingredients into dry mixture and mix until smooth.
- Blend Coffee:
- Gradually add hot brewed coffee, mixing until batter is glossy and well-blended.
- Bake:
- Pour batter into prepared pan and bake for 35 to 40 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Make Ganache:
- Place chopped chocolate in a heatproof bowl. Heat cream with pinch of salt until just boiling, then pour over chocolate. Let sit 2 minutes. Stir until smooth.
- Whip Ganache:
- Refrigerate ganache 45 minutes, then whip with mixer until light and fluffy.
- Frost Cake:
- Spread whipped ganache generously over the cooled cake.
- Shape Rats:
- Knead marzipan or modeling chocolate with food coloring and sculpt small rats, tails, ears. Add details using toothpick or edible paints. Dust with edible silver for a modern touch.
- Decorate:
- Arrange rat decorations on cake in whimsical, chaotic pattern.
Save It This cake became a birthday highlight for our family, sparking laughter as everyone chose their favorite rat to eat first. Kids especially love helping shape the little whimsical rat figures, turning baking into a creative weekend project.
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, use modeling chocolate and check all chocolate ingredients carefully.
Nutritional Information
Per serving: 410 calories, 22 g fat, 52 g carbohydrates, 5 g protein.
Save It Serve your Rat Cake with fresh berries or a drizzle of raspberry coulis for a chef-worthy finish. Every slice holds a delightful surprise, making your dessert table unforgettable.
Recipe FAQs
- → What gives the cake its rich chocolate flavor?
The cake base combines unsweetened cocoa powder with brewed coffee, which intensifies and deepens the chocolate notes.
- → How is the whipped ganache made fluffy?
The ganache is chilled until firm, then whipped with a mixer until it becomes light and airy, creating a delicate texture.
- → Can marzipan decorations be replaced?
Yes, modeling chocolate can be used instead of marzipan, especially to accommodate nut allergies or achieve different textures.
- → Does the cake require special tools for decorations?
Small sculpting tools or toothpicks help shape and add fine details to the rat figures crafted from marzipan or modeling chocolate.
- → How long does the entire process take?
Preparation takes about 40 minutes, baking another 40, plus time for chilling and whipping the ganache before assembling decorations.
- → Are there ways to add flavor variations?
Incorporating a pinch of chili powder into the ganache adds a subtle, spicy kick that complements the chocolate’s richness.