# What You'll Need:
→ Cake Base
01 - 1 1/2 cups all-purpose flour
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
06 - 1 1/4 cups granulated sugar
07 - 2 large eggs, room temperature
08 - 3/4 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 3/4 cup hot brewed coffee
→ Whipped Chocolate Ganache
12 - 8 ounces semi-sweet chocolate, chopped
13 - 1 cup heavy cream
14 - Pinch of salt
→ Rat Decorations
15 - 5 ounces marzipan or modeling chocolate
16 - Black, pink, and gray food coloring gel (optional)
17 - Edible silver dust or shimmer (optional)
# Steps to Follow:
01 - Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
02 - Sift flour, baking powder, baking soda, salt, and cocoa powder into a large bowl.
03 - Add granulated sugar to the dry mixture and mix thoroughly.
04 - In a separate bowl, whisk eggs, whole milk, vegetable oil, and vanilla extract until blended.
05 - Pour the wet mixture into the dry ingredients and stir until smooth.
06 - Gradually mix in hot brewed coffee until batter is glossy and well combined.
07 - Pour batter into prepared pan and bake 35 to 40 minutes until a toothpick inserted in center comes out clean. Let cool completely on wire rack.
08 - Place chopped chocolate in a heatproof bowl. Heat cream with salt to just boiling and pour over chocolate. Let rest 2 minutes, then stir smooth.
09 - Refrigerate ganache for 45 minutes, then whip with a hand mixer until light and fluffy.
10 - Spread whipped ganache generously over the cooled cake surface.
11 - Knead marzipan or modeling chocolate with food coloring to form small rat figures, tails, and ears. Add details using toothpicks or edible paints and dust with edible silver if desired.
12 - Place rat figures on cake in a whimsical, chaotic pattern to achieve playful presentation.
