Pinar's version of Ahmed Al Zamel's Lazy Cat Cake

This dessert features a rich chocolate cake infused with chocolate milk for a moist, decadent base. It's traditionally layered with cream cheese whipped cream and chocolate ganache, but my version uses creamy vanilla pudding for a smooth texture and sweet flavor, balancing the cake's chocolatey notes. Instead of ganache, a magic crunchy chocolate shell adds texture, hardening upon contact with the cool pudding and cake layers. Topped with chocolate-coated Rice Krispie's dusted with cocoa, this dessert offers a miraculous blend of textures and flavors, making it an unforgettable treat for any occasion.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Yield: 12 servings

Ingredients:

Chocolate Cake

• 1 ¾ cups all-purpose flour

• 1 ½ cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 2 tbsp melted chocolate

• 1 ½ teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup whole milk

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 1/2 cup boiling water

• 1/4 cup chocolate milk

Vanilla Pudding

• 1 full heavy cream bottle (473ml) at least 35% fat

• 1/4 cup corn starch

• 1 tsp vanilla extract

• 3 tbsp sweetened condensed milk

Magic Shell

• 1/4 cup chocolate chips

• 1 tbsp canola oil

Crispy chocolate puffs

• 3/4 cup rice krispies cereal

• 1/4cup melted chocolate

• 2 tbsp cocoa

Directions:

For the Cake-

1. Preheat the oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper for easy removal.

2. In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, whisk the eggs, whole milk, vegetable oil, melted chocolate, and vanilla extract until smooth and well combined.

4. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.

5. Slowly pour in the boiling water, mixing continuously. The batter will be very thin, but this is normal and will help keep the cake moist.

6. Pour the batter evenly into the prepared cake pans.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

8. Let the cakes cool in the pans for 10 minutes, then carefully remove them and place them on a wire rack to cool completely. Once the cake has cooled fully, poke them with forks and pour the chocolate milk over the entire cake to make it moist and wet.

   
   

For the vanilla pudding-

1. Whisk together the cornstarch and heavy cream: In a medium saucepan, whisk the cornstarch into the heavy cream until the cornstarch is fully dissolved.

2. Heat the mixture: Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken. This should take about 5-8 minutes.

3. Add sweetened condensed milk: Stir in the sweetened condensed milk and continue to cook for another 2-3 minutes until the pudding is smooth and thickened to your desired consistency.

4. Add vanilla extract: Remove the saucepan from heat and stir in the vanilla extract.

5. Pour this vanilla pudding mixture over the chocolate cake.

   
   

For the magic shell-

1. In a microwave safe bowl, add the chocolate chips and canola oil.

2. Heat in the microwave in 20-30 second intervals, stirring in between until the chocolate is fully melted.

3. Pour this on top of the vanilla pudding mixture

For the Crispy Cocoa Puffs

1. In a bowl with rice krispies, combine the chocolate and cocoa powder.

2. Make sure to combine accordingly so the rice krispies are evenly coated and similar to a rocky texture.

3. Add it on top of the chocolate magic shell layer.

4. Wait for the magic shell to harden completely in the fridge, and enjoy!

   
   

Nutritional Content Per Serving (assuming 12 servings):

• Calories: 413 kcal

• Protein: 5g

• Carbohydrates: 51g

• Fat: 18.5g

How to Store

• Refrigeration: Store the dessert in an airtight container in the refrigerator for up to 3–4 days. The cake will stay moist, and the magic shell will remain crisp.

• Freezing: For longer storage, freeze individual portions in a sealed container for up to 1 month. Let it thaw in the fridge for a few hours before serving.

• Serving Tip: If the magic shell softens after refrigeration, you can briefly chill the dessert before serving to restore the crisp texture.

  
  

Alternatives

• Cake Base Variations:

  • Swap the chocolate cake for a vanilla, red velvet, or brownie base for a different flavor twist.

  • Use a store-bought cake if you're short on time.

• Pudding Substitutes:

  • Instead of vanilla pudding, try chocolate pudding for extra richness.

  • A layer of whipped cream or mascarpone can provide a lighter texture.

• Magic Shell Variations:

  • Use white chocolate chips instead of dark chocolate for a different look and taste.

  • Add a teaspoon of peanut butter or Nutella to the magic shell for extra flavor.

• Crispy Chocolate Puffs Alternatives:

  • Replace Rice Krispies with crushed Oreos, chopped nuts, or freeze-dried fruit for added texture.

  • Use caramelized puffed rice for a sweet, crunchy contrast.

• Dairy-Free or Vegan Option:

  • Use plant-based milk and vegan chocolate for a dairy-free version.

  • Substitute the heavy cream in the pudding with coconut cream and use a vegan cake recipe.