Lazy Cat Cake Is the Chocolate Dessert You Need to Make

Spray a 9x13-inch baking dish or baking pan with nonstick cooking spray; set aside.

In a large bowl, whisk together the cake mix, water, oil, and eggs until well combined. Pour the batter into the prepared dish and even out with a spatula.

Bake the cake until a wooden toothpick inserted in the center comes out clean, 20 to 28 minutes. Set the pan on a wire rack and let the cake cool completely, 1 to 1 1/2 hours.

Beat the cream cheese in a stand mixer fitted with a whisk attachment on medium speed until smooth and creamy, 1 to 2 minutes (alternately, you may use a hand mixer). Add the sugar and vanilla and beat on medium speed until well combined, 1 to 2 minutes, stopping to scrape down the sides of the bowl as needed. On medium-low speed, gradually add 1 cup of the cream and beat until the mixture is smooth and the sugar is dissolved, 1 to 2 minutes. With the mixer running, gradually pour in another 1 cup of the cream, then increase the speed to medium and beat until the mixture is stiffened and thickened, 1 to 2 minutes. (Do not overmix.) Spread the cream cheese mixture evenly over the cooled cake. Chill in the refrigerator, uncovered, until set, about 1 hour.

When the cake is halfway done chilling, make the ganache. In a medium microwave-safe bowl, microwave 8 ounces (1 1/3 cups) of the chocolate morsels and the remaining 1 cup of heavy cream on HIGH in 30-second intervals until melted. Stirring thoroughly between the intervals. It should take about 1 1/2 minutes total. Let the ganache rest at room temperature, stirring occasionally, until it’s cool to the touch, about 30 minutes. Spread evenly over the cream cheese layer.

In a large microwave-safe bowl, microwave the remaining 2 ounces (about 1/3 cup) chocolate morsels on HIGH in 15 to 30-second intervals until melted (about 45 seconds to 1 1/2 minutes total). Add the cereal and toss until evenly coated. Sprinkle the cocoa over the cereal and toss again until evenly coated. Top the ganache layer evenly with the cereal mixture, pressing gently to adhere.

Chill in the refrigerator, uncovered, until the chocolate ganache is just set, about 15 minutes. Slice immediately or refrigerate, uncovered, until ready to serve. Refrigerate leftovers, tightly covered, for up to 3 days. Love the recipe? Leave us stars and a comment below!