Lazy Cake

A close-up shot of two slices of lazy cake placed on top of each other

Lazy Cake - No-Bake Chocolate Cookie Cake Recipe

This no-bake lazy cake (chocolate salami cake) is a beloved dessert made using basic ingredients.

Course Dessert

Diet Vegan, Vegetarian

Prep Time 15

Fridge Time 4

Total Time 4 15

Servings

Calories 233kcal

Author Tajda Ferko

Equipment

Kitchen scales
small saucepan
Loaf tin 8.5 x 4.5 x 2.5 inch
Parchment (baking) paper
Aluminum foil or plastic wrap

Ingredients

7 oz crushed biscuits (cookies) tea biscuits, digestive biscuits, graham crackers, animal crackers, Marie biscuits, etc.
⅔ cup margarine or vegan butter
1 oz 70% dark chocolate or other semi-sweet chocolate
¼ cup brown sugar or any other sugar
2 tablespoon cocoa powder
1 pinch salt optional
½ teaspoon espresso powder optional
2 teaspoon vanilla extract optional

Silky chocolate topping

4 oz 70% dark chocolate
1 cup single soy cream or another cream of choice
4 tablespoon crushed biscuits (cookies) for topping at the end

US Cups - Metric

Instructions

Lazy Cake

Use your hands to break up the cookies/biscuits into small pieces - don't break them up too small because the cake will lose that signature texture.
7 oz crushed biscuits (cookies)
In a small saucepan heat margarine & chocolate on low heat until melted. Then add sugar, and cocoa powder & stir until dissolved. Add salt, espresso powder & vanilla extract (if desired) and mix well.
⅔ cup margarine, 1 oz 70% dark chocolate, ¼ cup brown sugar, 2 tablespoon cocoa powder, 1 pinch salt, ½ teaspoon espresso powder, 2 teaspoon vanilla extract
Add the crushed cookies to your mixture and stir to coat all the pieces.
Transfer the mixture to a lined loaf tin (or any other tin or cake pan you have on hand - see the Notes below if you don't have a tin). Smooth out the top using the back of a spoon.
Cover the tin with plastic wrap or aluminum foil. Let it set in the fridge or a freezer for a minimum of 1 hour before topping it with the chocolate topping.

Silky chocolate topping.

Add dark chocolate and half of the cream to a small saucepan. Heat on low heat until the chocolate is completely melted - be careful not to burn it. Once the chocolate is completely melted turn off the heat and pour in the remaining cream.
Remove the lazy cake from the fridge and peel back the plastic wrap/foil. Pour the chocolate topping on top.
Cover again and let chill in the fridge until the topping is set - about 3-4 hours (or overnight). Sprinkle with very finely crushed biscuits before serving.

Notes

No tin? If you don't have a pan, you can skip the topping and shape this cake into a log. Spoon the mixture out onto a large piece of parchment paper or cling film. Roll it into a log shape and tightly twist both sides to prevent leakage.

Add-ons - Mix in toasted nuts, seeds, orange zest, or dried fruit. I love adding hazelnuts for a Nutella-like experience.
Pouring - Don't pour in the entire mixture at once when filling the loaf tin. Instead, add it slowly, spreading it equally across the surface.
Boozy - If you're making this for adults you can add some rum, bourbon, or amaretto to the cake mixture. You can also add orange, almond, or rum extract.
Simpler - I used dark chocolate because it's way more affordable where I live, however, you can also use chocolate chips instead. They melt more quickly and easily.

To serve - Best served cold. Slice the pieces into any size of your choice using a sharp knife.

To refrigerate - Store for 5-6 days in an airtight container.

To freeze - Store individual slices in the freezer for 2-3 months.

Nutrition