Ahmad Al Zamel's ‘Lazy’ Cat Cake

22nd March 2025

This is my version of TikTok’s viral lazy cat cake made by Ahmad Al Zamel. No dessert is ever quite the same with boxed cake, which is why I’ve used my regular chocolate cake recipe here. If you’re not a fan of overly sweet, chocolatey rich desserts then this is perfect for you!

This cake is made with layers of homemade fudgy chocolate cake, light and fluffy cream cheese frosting, and a crunchy, crispy topping.

timings

prep time - 20 mins total

bake time - 35-45 mins

chill time - 2 hours - overnight

total time - Approx. 3 hours +

* timings are approximate

equipment

  • 8/9” cake tin (8/9” x 3” spring form tin works best here)

  • baking paper

  • large mixing bowl

  • stand mixer / electric hand whisk

  • rubber spatula

  • sieve

ingredients

chocolate cake

  • 100g dark chocolate chips 

  • 100g butter 

  • 240g white sugar 

  • 65ml vegetable oil 

  • 1 tsp vanilla extract 

  • 2 large eggs

  • 150g plain flour 

  • 15g cocoa powder 

  • 1 tsp baking powder 

  • 1 tbsp espresso powder 

  • 250ml boiling water 

cream cheese frosting

  • 100g light cream cheese (or full fat/100g more light cream cheese for a richer cream cheese taste)

  • 100ml double cream 

  • 100g condensed milk 

  • 1 tsp vanilla extract 

  • 100g nutella, melted (for layering, optional)

cereal topping

  • 100g coco pops

  • 100g nutella, melted 

  • 1 tbsp cocoa powder, for dusting on top 

instructions

chocolate cake

  1. preheat your oven to 140°c

  2. grease a 8/9” cake tin with butter + line the bottom with baking paper

  3. melt 100g dark chocolate chips + 100g butter (cube to avoid splattering in the microwave) in the microwave on its lowest setting–stir every 15 seconds and avoid it from bubbling

  4. in a large mixing bowl combine 240 white sugar, 65ml vegetable oil + 1 tsp vanilla extract 

  5. add your melted butter + chocolate mixture in with these ingredients and whisk on medium until well combined 

  6. add 2 large eggs, whisk on medium until well combined (be sure no egg is left unmixed)

  7. in a bowl combine + whisk together 150g plain flour, 15g cocoa powder, 1 tsp baking powder + 1 tbsp espresso powder

  8. sift and fold your dry ingredients into your wet ingredients, until no trace of flour is left (your mixture will seem very thick–this is normal)

  9. add and fold in 250ml boiling water (trust me on this!)

  10. bake in your preheated oven for 35-45mins, do a toothpick test every few mins after the 35 min mark

  11. let your cake cool completely (about an hour) + in the meantime prep the other layers

cream cheese frosting

  1. in a mixing bowl, combine 100g light cream cheese, 100ml double cream, 100g condensed milk + 1 tsp vanilla extract

  2. whisk on medium for a few minutes, until it’s thickened–cover + store in the fridge

cereal topping

  1. melt 100g nutella in the microwave on the lowest setting, then mix it into 100g coco pops

layering your cake

  1. if you don’t have a spring form tin, remove your cake from the tin and secure baking paper around the edge of your cake using tape (as shown below)–this will help with layering

  2. layer on + spread your cream cheese frosting evenly

  3. optional: melt 100g nutella + pour on top

  4. cover + store in the fridge for a few hours or overnight is best

  5. when you’re ready to serve, layer with your cereal topping + remove the cake from the spring form tin or unwrap the baking paper and enjoy!

please note that overtime the cereal topping will soften due to the frosting

If you want to keep this in the fridge for more than one night, store the topping in an airtight container outside + top with each slice just before serving