lazy cake

The easiest 5 minute chocolate biscuit cake, made with only four ingredients and  no oven or mixer required. Absolutely addictive!

Lazy cake

packs Marie biscuits (36 pieces),

butter, melted (100 g, 1 stick)

tbsp cocoa power, natural or dutch processed

Break the biscuits into large chunks and set aside. If making the lazy cake in a loaf pan, lightly grease a loaf pan and line with parchment paper. (Alternately, you can roll the lazy cake up in aluminum foil to make a salami type shape)

In a large bowl, mix together the melted butter, cocoa powder and condensed milk until smooth and combined. Add the biscuit pieces and fold to combine.

Place the biscuit and chocolate mixture into the prepared loaf pan and freeze for 2-3 hours until set. Or, place the mixture on a sheet of foil and squeeze into a log/cylindrical shape and freeze.

Once firm, slice and enjoy. Store any extra slices in the freezer and enjoy anytime!

This vegan lazy cake is easy to make and requires no baking. It consists of a rich chocolate ganache cake filled with broken cookies. Keep things simple with just the cake or go all out with a chocolate glaze and spider web design for a Halloween theme!

Lazy Cake (Chocolate Biscuit Cake)

dark chocolate ((70% minimum))

chocolate fudge sauce (or vegan condensed milk)

g coconut whipping cream

g vegan butter (*see notes)

sea salt

vanilla powder (or vanilla bean paste)

coconut whipping cream

g vegan chocolate fudge sauce (or vegan condensed milk)

white chocolate

coconut oil (as needed)

Prepare: Line the bottom and sides of a 7.5 or 8&quot; cake tin (with a removable base) with some parchment paper. Break up or chop the dark chocolate into small pieces. If desired, you can break the cookies into smaller pieces or simply cut them into halves/quarters.

Melt the cake ingredients: Add the dark chocolate, fudge sauce, vegan butter, coconut whipping cream, salt, and vanilla to a large heat-resistant bowl. Place the bowl on a double boiler (Bain-marie) and slowly allow the ingredients to melt over low-medium heat. Make sure that no water can splash into the bowl at all times. Do not disturb the mixture for the first 5 minutes.Once all of the ingredients start melting, carefully begin to stir them with a rubber spatula. Continue to heat on low until you have a smooth mixture. Separate 100g of the mixture and set aside for topping the cake.

Assemble the cake: Add 4-5 tablespoons of the chocolate filling to the base of the lined cake tin. Follow this with a layer of cookie pieces, and continue the process until you have used all of the main chocolate filling. Lastly, pour the reserved 100g of chocolate filling on top of the cake, and tap the pan on your counter to level out the ingredients and knock out any air bubbles.

Chill: Refrigerate the cake for at least 4 hours (or overnight) until set completely.

Demold the cake: Carefully remove the cake from the tin and remove the parchment paper from the sides. I also recommend removing the parchment from the bottom of the cake and replacing it with a new sheet. Place the cake back in the fridge while you make the glaze.

Biscuit Cake

Make the glaze: Finely chop the dark chocolate and set it aside in a heat-resistant bowl. Add the coconut whipping cream to a saucepan and place it on medium heat until gently simmering. Pour the heated coconut cream over the chocolate and allow it to sit for 2-3 minutes uncovered, before stirring with a spatula until smooth. Stir in the chocolate fudge sauce and allow the mixture to come to room temperature for about 10-15 minutes.

Melt the white chocolate: Add the white chocolate and coconut oil to a heat-resistant bowl and gently melt over a double-boiler. If the chocolate is too thick, add a little more coconut oil to thin it out. The goal is to have it be the same consistency as the chocolate glaze, or as close as possible.Add the melted chocolate to a piping bag and set aside until ready to use.

Glaze the cake: Place the cake on top of an upside-down cake tin and place it into a large bowl (this is to catch the chocolate glaze that flows over). Pour the room temperature glaze over the top of the cake and allow it to run down the sides to completely cover the cake. Use a knife to carefully mark a line around the base of the cake so that you can easily remove it from the cake tin once dry.

Spider web design: Cut the tip off of the piping bag with the white chocolate and draw a swirl on top of the cake. (This works really well if you put the cake on a turntable/lazy Susan).Take a wooden skewer or knife and move it across the lines in one direction to create a web design.Place the cake back in the fridge to set for 10-15 minutes.

Storage: Keep refrigerated in an airtight container for up to a week. You can also freeze the cake for up to 3 months in a sealed container.

Glaze (optional)

This easy lazy cake recipe is a delicious no-bake chocolate dessert. It&#39;s incredibly easy to make with just a few, simple ingredients.

Lazy Cake Recipe

(250 milliliters) fresh milk

(60 grams/2 ounces) unsweetened cocoa powder

(200 grams) sugar

gramsr

(113 g/4 oz) unsalted butter

vanilla

(45 milliliters) cognac (optional)

(100 grams) chopped nuts (I use

(5.3 ounces)

Butter and line the bottom and sides of your pan. If you have a pastry ring, just butter and line the sides. Set aside.

In a medium saucepan, add the milk, cocoa powder, sugar, butter, and the 25g/1oz chopped chocolate. Whisk continuously over medium heat and bring to a boil. When it starts boiling, lower the heat and let it simmer for 5 minutes while whisking. It’s important not to stop whisking so the mixture doesn’t burn. After about 5 minutes, it will thicken slightly.

Remove the saucepan from the heat and whisk in the vanilla and the cognac (if using). Set it aside to cool a bit.

In a large bowl, use your hands to break the cookies into medium and small pieces.

Pour the chocolate mixture over the cookie pieces. Add half of the nuts (½ cup/50g) and stir everything with a rubber spatula or large spoon. Make sure to coat everything well.

Transfer the mixture to the prepared pan and press it in using the spatula or the back of a spoon. Even out the surface. Refrigerate the cake for about 30 minutes.

Heat the cream in a small saucepan until it just begins to boil and tiny bubbles appear on the sides of the saucepan. Don&#39;t boil it.

Pour the hot cream over the chopped chocolate (150g) and let it sit for 5 minutes without stirring. After 5 minutes, stir the mixture until it’s smooth and creamy and the chocolate has melted.

Take the cake out of the refrigerator and pour the ganache on the top. Use the back of a spoon to spread it evenly.

Add the remaining nuts on top.

Cover the cake loosely with plastic wrap and refrigerate it overnight. This is the most important step! The cake needs to be refrigerated overnight to solidify properly and allow all the flavors to develop.

Unlatch the pan and remove the parchment paper. Slide the cake onto a plate or cake stand.

Enjoy!

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Lazy cake

Lazy Cake (Chocolate Biscuit Cake)

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Top 3 lazy cake recipes from across the web

The most viewed lazy cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lazy cake

Lazy Cake (Chocolate Biscuit Cake)

Lazy Cake Recipe

The most viewed lazy cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine