The cheat isn’t about the calories. Calories don’t count when eating chocolate cake or during a pandemic. The cheat is about using cake mix and not making it from a scratch. Scratch cakes have their place but during the nationwide lockdown, I didn’t feel like doing scratch cake. I felt like eating a daleesh (delicious) cake and getting fat. And hence, the cheat cake was born. Don’t stress though – there is some Sparkle Ellie in the mix – so clicking through is not a waste at all.
PS. I have included the brands in some instances below that I used (nobody paid me); they are just my preference. Go with your gut or my suggestion – just enjoy it.
Selection of Chocolate Bars, Nuts, Popcorn, Pretzels (whatever is in the pantry and house eg. Crunchies, Brittle, Lindt Balls, Lindt Dark Chocolate, Walnut Chocolate)
Sprinkles, Edible Glitter (Not just Non-toxic – Edible)
#1 Preheat the oven to 180 degrees Celsius (160 degrees for a fan-assisted oven).
#2 Combine the eggs, oil, chilled coffee and cake mix and mix on high speed for two minutes.
#3 Pour the batter into your cake tin (I used a silicone, ring mould) and bake for 40 to 50 minutes (or until a toothpick comes out clean).
#4 Once baked, let the cake cool completely on a wire rack and then tip onto your cake stand.
#5 Melt the slab (or slabs) of chocolate in the microwave (first place for 30 seconds in the microwave, then take out and stir, and then at ten-second intervals until it is melted). Drip and pour the melted chocolate over the cake (have fun with it) and then place the different toppings over the melted chocolate. Finish with a bit of edible glitter, sprinkles and grated chocolate or Crunchie.