Chocolate Lazy Cake (No-Bake)

We’ve all had a time when we needed a quick and easy lazy cake to make.

This no-bake chocolate cake not only tastes wonderful, but is also a crowd pleaser.

Six ingredients from start to finish will have you satisfying those sweet cravings in no time.

What is Chocolate Lazy Cake?

A lazy cake is more often than not a refrigerator cake, that does not require any cooking.

Known in some places as biscuit cake given the ingredients of biscuits, lady fingers or other similar crunchy ingredients.

This cake is the answer to not being in the mood to make an elaborate dessert, and still ending up with one.

This recipe is one for your Arabic food list given its popularity in the region.

How to Make Chocolate Lazy Cake

Lots of people make this dessert using unsweetened cocoa powder, but I like to use semi sweet chocolate instead.

Tea biscuits, digestive biscuits and the like work in this cake; I like to use a mixture of lady fingers and sugar wafers. 

Other ingredients are sweetened condensed milk, melted butter, and I also like to sprinkle the cake with chopped nuts.

Melt the butter with the chocolate, and stir in the cream, and condensed milk until smooth.

In a large bowl mix the chocolate mixture with the biscuit mixture and stir well.

Grease a springform pan, with parchment paper on the bottom of the pan, and add the mixture and press down.

A loaf pan can also be used for this dessert, healthy or otherwise! 

Wrap with plastic wrap or aluminum foil and place in the freezer for three to four hours or until set.

Keep any leftover cake in the fridge or it will become gooier than you’ll like.

Can you Freeze Chocolate Lazy Cake?

Yes, in fact the best way to store this cake long term is in the freezer.

Slice the cake straight out of the freezer, which should be easy while the cake is frozen.

Leave the pieces out at room temperature for a couple of minutes before serving.

What Kind of Chocolate Should I Use?

Using a high quality baking chocolate is by far the best approach since this is a chocolaty dessert.

I like to use Callebaut chocolate as my first choice when I can get it.

Ghirardelli chocolate is also very good, as well as Baker’s semi sweet.

The difference between semi sweet and bittersweet chocolate comes down to cocoa content.

Semi sweet is also a bit sweeter than bittersweet, but either of these will do well in this cake.

Tips for Making

Use high quality ingredients which will give an overall superior taste.

Be sure to freeze the dessert long enough for it to set up completely. 

Mix a couple of different biscuit types for best results.