Description
Lazy Cat Cake aka Chocolate Crunch Cake is a rich layered chocolate dessert with a moist cake base, fluffy cream filling, silky melted chocolate topping, and a crunchy chocolate cereal finish. This easy make-ahead treat delivers bold chocolate flavor and irresistible texture in every bite.
Ingredients
Scale
- 1 standard box chocolate cake mix, about 15.25 ounces
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 cup semi sweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1 cup heavy cream
- 1 cup powdered sugar
- 2 cups chocolate crunch cereal
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish.
- In a large bowl, combine chocolate cake mix, eggs, vegetable oil, and milk. Mix until smooth.
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- In a saucepan over low heat, melt unsalted butter and semi sweet chocolate chips together until smooth. Stir in cocoa powder and remove from heat. Let cool slightly.
- In a separate bowl, whip heavy cream and powdered sugar until fluffy and spreadable.
- Spread the whipped cream mixture evenly over the cooled cake.
- Pour the melted chocolate mixture gently over the cream layer and spread evenly.
- Sprinkle chocolate crunch cereal evenly over the top.
- Refrigerate for at least 2 hours until fully set before slicing into 12 servings.
Notes
- Allow the cake to cool fully before adding the cream layer to prevent melting.
- Chill thoroughly for clean slices and defined layers.
- Store covered in the refrigerator for up to 4 days.
- Freeze individual slices tightly wrapped for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg