# 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)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 9-inch round pan with parchment paper.
02 - Sift together flour, baking powder, baking soda, salt, and cocoa powder in a large bowl.
03 - Incorporate granulated sugar into the dry mixture and blend evenly.
04 - Whisk eggs, milk, vegetable oil, and vanilla extract until homogenous, then add to dry ingredients and stir until smooth.
05 - Gradually add hot brewed coffee to the batter, mixing until glossy and well combined.
06 - Pour batter into prepared pan and bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.
07 - Heat heavy cream with salt to just boiling, pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
08 - Refrigerate ganache for 45 minutes, then whip with a hand mixer until light and fluffy.
09 - Spread whipped chocolate ganache generously over the cooled cake surface.
10 - Color marzipan or modeling chocolate as desired, sculpt small rat shapes with tails and ears using sculpting tools or toothpicks. Add details and dust with edible silver.
11 - Arrange the rat figures whimsically on top of the ganache-covered cake.
