This Viral Khaleeji "Lazy Cat" Chocolate cake is insanely quick and easy to make and comes together in under an hour! This Coco Pop's Cake is crispy, creamy, crunchy and chocolatey. It's the perfect dessert for a celebration.
This Chocolate Cake can be made vegan too! I've added ingredient alternatives to the recipe so everybody can make it.
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Ingredients for the Cocopops cake
Cake Base:
- Chocolate Cake Box of choice
Milk Soak
- 1 cup Milk of choice
- ¼ cup brewed coffee
Cream filling:
- 300 ml Dairy Free/Non-Dairy Free Double cream
- 100 g Powdered Sugar
Ganache
- 300g Milk of choice
- 300g Dark Chocolate
Coco Pop Top:
- 44g Gluten free Coco pop's/Rice Krispies
- 2 tablespoon cocoa powder
Decoration
- Rose petals
- Chopped pistachios [optional]
- Ganache [optional]
Instructions
Begin by making the cake base by mixing all the cake ingredients together until smooth, transfer the batter to the prepared tin and bake for 20-25mins.
Once baked make the milk soak by mixing the milk and coffee. Then prick holes into the cake sponge and pour the milk over.
Next make the cream filling by whipping the cream until soft peaks, then whisk in the sugar. Spread this over the cake
Next make the ganache by heating the milk and chocolate in the microwave for 30sec intervals until completely melted and smooth, then pour ½ of it over the cream layer. With the other ½ mix it through the coco pops to coat it, then transfer it to a container with the cocoa powder and shake it until to coat the coco pops evenly, then pour them over the top of the cake.
Finally slice and enjoy!
Alternatively arranging the dessert into cups.
Chocolate Tres Leche Cake
Master the art of baking GF, DF & Vegan
Baking Free From 101
Storage
Store at room temperature. Good for 5-7 days.
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