Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the vegetable oil, milk, egg, and vanilla extract to the dry ingredients. Mix until combined.
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake is cooling, prepare the jelly cat layer. In a small bowl, sprinkle the unflavored gelatin over 1/2 cup cold water and let it bloom for 5 minutes.
In a small saucepan, heat the strawberry jelly, sugar, and lemon juice over low heat until melted and smooth, about 3 minutes. Do not boil.
Remove from heat and stir in the bloomed gelatin until fully dissolved.
Pour the jelly mixture into a cat-shaped silicone mold or a shallow cat-shaped container. Refrigerate for at least 3 hours or until fully set.
Once the cake is cooled, carefully remove it from the pan and place it on a serving plate.
Remove the jelly cat from the mold and place it gently on top of the chocolate cake.
Use black and white edible food coloring gels to decorate the jelly cat’s eyes, nose, whiskers, and other features to create a cute cat face.
Chill the assembled dessert for 30 minutes before serving to allow flavors to meld.