Chocolatey, crunchy, and buttery lazy cake. A slice of this cake is sure to make you smile. This cake is called “Lazy” because it’s no-bake, takes less than 15 minutes to make, and only requires 5 ingredients!
When I was a kid, my mother made this lazy cake every month and stored it in the freezer in case we got visitors. Well, it always ended up in my hands (no complaints here).
In the middle east, this cake is called a Lazy cake because it does not require any effort to make, hence the term “Lazy.” In other parts of the world, it is sometimes referred to as a biscuit cake or chocolate biscuit cake. Whatever you would like to call this cake, I guarantee it is delicious, nevertheless.
Here are a few reasons why I love this Lazy Cake recipe:
- Takes less than 15 minutes to make.
- Does not require baking
- Consists of 5 ingredients only
- Can be made ahead of time
- The longer it lasts, the tastier it is!
Ingredients Needed To Make Lazy Cake
This lazy cake recipe does not require a lot of ingredients, as I wanted to keep it as simple as possible. Here is what you need and why:
- Tea Biscuits: Tea biscuits work best for this recipe as they are only flavored with vanilla and butter. Moreover, I find that tea biscuits maintain their texture better in this cake than other kinds of biscuits such as digestive. You can use any brand of tea biscuits you like. I used Schär’s Gluten-Free Petit Biscotto Classico, which is the closest thing I could find to Ulker’s tea biscuits.
- Dark chocolate: I used 70% Cocoa Dark Chocolate to make this recipe. However, if you are not a fan of dark chocolate, you can also use milk chocolate, or a mix of both. It will still taste amazing!
- Cocoa Powder: Some recipes do not use cocoa powder, but a combination of cocoa powder and actual chocolate works best for this recipe. It helps give this lazy cake a fudgy cake-like texture.
- Sweetened Condensed Milk: The condensed milk adds a delicious milky caramel flavor to the lazy cake. It also binds all the ingredients together. Without it, this chocolate biscuit cake will be difficult to shape.
- Butter: I used unsalted butter for this recipe.
Making Lazy Cake from Scratch
As I said earlier, this lazy cake recipe is easy and convenient to make. You don’t need any special equipment. Here is how to make chocolate biscuit cake:
- Melt the Chocolate & Butter: For this recipe, the chocolate and butter need to be melted. You can microwave each to melt them, or simply add both the chocolate and butter to a medium-sized saucepan over low heat and whisk until both are melted. Let the chocolate and butter cool before adding them to the biscuits. Otherwise, the biscuits will turn soggy.
- Crush the biscuits: You will need to crush the biscuits into smaller pieces. Approximately every piece should be crushed into 4-5 different parts. They don’t have to be perfect. This cake is beautiful because of its imperfections so embrace them!
- Mix the wet ingredients: Mix and combine the melted butter and chocolate, cocoa powder, and sweetened condensed milk. Then pour the mixture on top of the crushed biscuits. Using a spatula, or your hand (things will get messy), mix the chocolate and biscuit together until all the biscuits are covered with chocolate.
- Assemble the cake: Align a loaf pan (of any size) with parchment paper. The parchment paper will prevent the cake from sticking to the pan when you invert it. Add the chocolate and biscuit batter and firmly pack it in the pan. You want to make sure that the biscuits are firmly packed; otherwise, the cake will fall apart when you flip the pan.
- Chill the lazy cake: Cover the lazy cake with plastic wrap, and freeze it for up to 2-3 hours before you invert the cake.
- Serving & Storage: The cake is best served cold. Use a bread knife to cut the lazy cake for clean slices. The chocolate biscuit cake should be stored in an air-tight container in the fridge. It can stay fresh in the refrigerator for up to a week.
More Delicious Chocolate Recipes!
- Chocolate Coconut Balls
- Fudgy Brownies
- Kinder Brownies
- Chocolate Muffins
- Gluten-Free Double Chocolate Chip Cookies
- Gluten Free Hot Chocolate Mix
- Gluten Free German Chocolate Cupcake
- 360 grams of Gluten-Free Tea Biscuits (see note below)
- 90 grams of Melted 70% Cocoa Dark Chocolate
- 90 grams of Cocoa Powder
- 396 grams of Sweetened Condensed Milk
- 180 grams of Melted Unsalted Butter
- Break the tea biscuits into tiny pieces using your hand. The pieces don’t have to be uniform in size.
- Then, add the melted dark chocolate, cocoa powder, sweetened condensed milk, and melted butter in a separate bowl. Whisk until just combined.
- Pour the chocolate mixture on top of the crushed biscuits and combine using a spatula until all the biscuit is covered in chocolate.
- Align a loaf pan with parchment paper, then add the chocolate and biscuit batter. Pack the chocolate and biscuit batter in the pan firmly. Then, add another layer of parchment paper to the top of the lazy cake and cover it with plastic wrap.
- Place the loaf pan in the freezer, and freeze the lazy cake for 2-3 hours or until set. Then invert the loaf pan, to flip the cake.
- To serve, cut slices of lazy cake using a bread knife for a neat slice.
- Biscuits: You can use any type of tea biscuit brand you like, and it does not have to be gluten-free if you don’t follow a gluten-free diet. I used Schär’s gluten free petit biscotto classico.
- Tips: Do not add the melted chocolate onto the biscuits until slightly cooled. Otherwise, the biscuits will become soggy, and the lazy cake will lose its crunchy texture.
- Freezing and Storage Instructions: The lazy cake can stay fresh in the freezer for up to three months. It can also be stored in the fridge for up to a week. Do not leave the lazy cake at room temperature.