Chocolate Biscuit Cake | Lazy Cake

Chocolate biscuit cake is an easy no bake dessert with crushed biscuits, luscious chocolate sauce and crunchy nuts. It is vegetarian, eggless and made with few simple ingredients.

This fancy looking no bake cake is also called ‘Lazy cake‘ as it is easier to make and less time consuming than baking & frosting a regular cake. Apart from holiday season, it is also a lovely option as summer dessert especially when you don’t want to turn on your oven.

I had published this recipe on my blog in 2015 and forgot about it until last year when I read about how this was one of the late queen Elizabeth’s favourite tea time cake. This year I decided to make it again for a small Christmas party at my home.

The biscuit chocolate cake recipe shared here is:

• Easy to make no-bake dessert
• Has no condensed milk, no eggs, no golden syrup
• Can be made in advance and stored in fridge till the time of serving

Chocolate Biscuit Cake Ingredients:

The three main components of this no bake chocolate cake are- Biscuits, chocolate syrup or sauce which will be mixed with biscuits and chocolate ganache to finally top up the cake.

Biscuits: For this recipe you can use marie biscuits, tea time or digestive biscuits. I prefer to use whole wheat digestive biscuits to make this cake as they are thicker in texture and do not disintegrate in syrup quickly.

If you have some leftover biscuits or cookies at home which no one wants to eat, then this recipe is also a great way to use all of them. I have even made this recipe with biscoff cookies and it too tasted amazing.

Chocolate Syrup: The biscuits are dunked in thick smooth chocolate sauce made from scratch with water, sugar, unsweetened cocoa powder and unsalted butter. Always use good quality cocoa powder for rich, deep chocolate flavour.

Ganache: The cake is topped up with creamy luscious chocolate ganache which elevates the taste of cake even further. It is made with only 2 ingredients- dark chocolate and heavy cream/ whipping cream. For a lighter version, you can skip it also.

Nuts: If you like to add crunchy elements in this biscuit cake, then feel free to add some roughly chopped toasted walnuts, almonds, macadamia nuts or hazelnuts to the filling.

The top of this cake can be decorated with different elements as per your choice like chocolate curls, chocolate chips, wafer rolls, chopped walnuts or sliced strawberries.

Biscuit Chocolate Cake Variations:

Along with the biscuits, you can also add other ingredients in this lazy cake like marshmallows, pistachios, candied cherries, raisins, sultanas or orange zest. Different countries have their own version of this recipe with slight variations by using condensed milk, rum or eggs.

For instance while on my trip to Istanbul, I had it in one of the coffee shops where it was mentioned in the menu as ‘Mosaic cake‘, the term quite self explanatory as the cross section of cut slice resembles the mosaic pattern.

In Italy, the biscuit cake is given cylindrical shape by wrapping in cling film and is called ‘Chocolate Salami‘. In UK, the same biscuit cake if set in square tin, cut into squares and known a ‘Chocolate Tiffin‘. In Greek, it is called Doukissa or Fridge cake.

If your country has some similar dessert or is known by any other name, do share in the comments section below. Hope you will try and like this easy no bake biscuit cake recipe.

More no bake dessert recipes (all are eggless)-

• Biscoff Cookie Truffles
• No Bake Chocolate Tart
• No Bake Mango Cheesecake
• No Bake Chocolate Cake Balls
• Cranberry Pistachio Chocolate Fudge

Ingredients:

• Marie / Digestive Biscuits- 450 gms
• Chopped Walnuts- 3/4 cup
• For Chocolate Sauce –
  • Granulated Sugar- 1 cup (212 gms)
  • Cocoa Powder-1/2 cup (50 gms)
  • Water-1 cup (250 ml)
  • Butter (unsalted) -150 gms
  • Vanilla Extract -1 tsp
• For Ganache –
  • Heavy Cream- 1/2 cup (120 gms)
  • Chopped Chocolate-100 grams

Notes:

1. Measuring Cup: 1 cup = 250 ml.
2. The above recipe yields 10 to 12 servings.

Directions:

Step 1:

Heat water in a pan and add sugar, cocoa powder to it. Turn the flame to medium-low and whisk continuously to dissolve any lumps.

Step 2:

Add butter to the pan and continue whisking till it melts completely. Simmer for 5 to 6 minutes while stirring in between till sauce begins to slightly thicken up. Switch off the flame and add vanilla extract. Mix once again and let the sauce cool down for 12-15 minutes.

Step 3:

While the sauce is cooling down, toast the chopped walnuts in a non stick pan for 4-5 minutes. Keep them aside.

Step 4:

Break the digestive biscuits into small pieces using your hands. Transfer them to a large bowl and add half of the chopped walnuts to it.

Step 5:

Add the chocolate sauce to this biscuit and nuts mixture bowl. Mix gently using a silicon spatula.

Step 6:

Brush oil on the base & insides of a round 7″inch spring form pan (You can even line the base with parchment paper before brushing with oil). Transfer the biscuit mixture in it, press and level with a spatula or back of a spoon. Refrigerate it for at least an hour or 2-3 hrs to set completely.

Step 7:

To prepare chocolate ganache, heat cream in a pan or in a microwave in a bowl. Once it is is heated (do not boil), turn off the flame and add chopped chocolate to it. Wait for 15 seconds and then stir with a spatula to mix the cream and chocolate completely. The mixture should have pourable consistency.

Step 8:

Pour this chocolate ganache over set chocolate biscuit cake. Tilt the pan in circular motion to spread the ganache on top and if required use a spoon or spatula to level. Let it chill for 2 to 3 hrs or better overnight to set completely.

Step 9:

De-mould the cake carefully by unclipping the sides of spring form pan. Decorate with remaining chopped walnuts or chocolate chips before serving.

Slice and enjoy! You can even serve it with some tea or coffee.

Tips:

1. Cooling the chocolate sauce is important. If you pour boiling hot chocolate over the biscuits, they will become soggy and loose their shape.
2. You can make this no bake lazy cake without spring form tin also. Use a regular baking square or rectangle pan and line it with parchment paper leaving extra on the edges. Once the cake is set, de-mould it from the tin by holding the edges of parchment paper and lifting it up.
3. For sharp clean cut slices, use a sharp knife to cut the cake and wipe it after cutting each slice.
4. While making ganache, do not mix the cream and chocolate vigorously as this can cause formation of air bubbles in ganache. Be slow and gentle while mixing.

How to store biscuit chocolate cake?

It can be easily store in fridge covered or in an airtight container for 3 to 4 days. It is better to keep it chilled at all times specially in summers as otherwise the chocolate can start melting.

Pin for later:

(Note: The post was originally published on 22 Sep, 2015 and has been updated with fresh images and tips.)

If you try this biscuit chocolate cake recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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