Description

This stunning Cake Ahmed Zamel features multiple decadent layers – from the moist cake base to creamy center, rich chocolate glaze, and irresistible crunchy topping. The combination of textures creates a showstopping dessert that’s surprisingly simple to make. Perfect for special occasions, this no-bake chocolate dessert requires minimal cooking skills but delivers impressive results.

Ingredients

Scale

2 cups chocolate-flavored cereal (like Choco Pops or Cocoa Puffs)
1/2 cup milk chocolate, melted
2–3 tablespoons unsweetened cocoa powder
8 oz (1 container) cream cheese (Philadelphia)
1/2 can sweetened condensed milk
1 pre-made plain cake (store-bought or homemade)
3 tablespoons chocolate glaze (reserved from glaze preparation)
1/4 cup milk
1 cup chocolate glaze (store-bought or homemade)

Instructions

Begin by preparing the crunchy chocolate topping. Melt the milk chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.
Pour the melted chocolate over the chocolate cereal in a container with a lid. Seal and shake well to coat all the cereal pieces.
Add the unsweetened cocoa powder to the container, seal again, and shake vigorously until all pieces are well coated with cocoa. Set aside.
In a mixing bowl, combine the cream cheese and half a can of sweetened condensed milk. Beat for 2-3 minutes until smooth and well combined. The cream should be thick but spreadable.
Reserve 3 tablespoons of the chocolate glaze and mix it with 1/4 cup milk to create a chocolate milk mixture for soaking the cake.
Place your cake as the bottom layer in a glass baking dish, removing any frosting if using store-bought cake.
Using a spoon or pastry brush, generously soak the cake with the chocolate milk mixture, distributing it evenly across the entire surface.
Spread the cream cheese mixture evenly over the soaked cake, creating a smooth, level layer.
Refrigerate for approximately one hour to allow the cream layer to set.
After chilling, pour the chocolate glaze over the cream layer, ensuring it spreads evenly to cover the entire surface.
Generously sprinkle the chocolate-coated cereal over the entire surface of the dessert, creating a crunchy top layer.
Refrigerate for at least another hour before serving.
To serve, cut into squares and enjoy chilled.

Notes

For the best presentation, use a glass baking dish to show off the beautiful layers.
The dessert can be prepared up to a day in advance and stored in the refrigerator, but add the crunchy topping close to serving time for optimal texture.
If you can’t find chocolate glaze, you can make your own by melting 1 cup chocolate chips with 1/4 cup heavy cream and 1 tablespoon butter.
For a homemade cake base, a simple vanilla or chocolate sponge cake works perfectly.
To get clean slices, dip a sharp knife in hot water and wipe dry between cuts.
The cream layer should be set firmly before adding the chocolate glaze to prevent mixing.

Prep Time: 25 minutes
Cook Time: 0 minutes (if using pre-made cake)
Category: Dessert
Method: No-Bake
Cuisine: Middle Eastern Fusion

Nutrition

Serving Size: 1/12 of recipe
Calories: 380
Sugar: 28g
Sodium: 210mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg

Keywords: chocolate dessert, layered dessert, chocolate cake, no-bake dessert, cream cheese dessert, chocolate cereal dessert, make-ahead dessert, easy dessert recipe