This Chocolate Lazy Cake is the most delicious and fudgy chocolate cookie cake you will ever have! It’s made with 5 ingredients and it requires no baking! It stores well in the freezer in small portions and can be taken out and served whenever you like!
HOW TO MAKE THE CHOCOLATE LAZY CAKE:
I always start by breaking the tea biscuits, just the plain tea biscuits. I get mine from World Market or any oriental store close to me. They are not hard to find. The brand I use is Maria and World Market always has them.
After that you will prepare the chocolate ganache. You will need a good kind of chocolate. I either use Lindt or Ghirardelli because they are my two favorite for this recipe. But I love lindt! I do half plain dark chocolate and half plain milk chocolate. So 4 packs of 3.5oz bars. Bring those to melt in a double boiler with 1/4 stick of butter. Once that melts, pour over the sweetened condensed milk as well as a can of the thick fresh cream (6oz., I used the Puck brand but you can find the Nestlé Brand at Walmart in the Oriental food section. Whisk very well to make sure the chocolate is silky and has no lumps.
Pour the chocolate fudge ganache over the cookies and toss to coat completely. Before pouring into the cake pan, I recommend placing a layer of either parcement or wax paper, or a plastic food wrap. This makes it easier to remove the cake because it gets sticky. You can use any shape of pan you like. You can use two smaller pans to make the portion into two batches, freeze and serve whenever you like. After you serve the cake, do not refreeze. If you don’t eat it all, you can store in an air tight container in your fridge for up to 2-3 days. They don’t go bad, but they lose their crunch.
SERVING THE CHOCOLATE LAZY CAKE:
When ready to serve the Chocolate Lazy Cake, remove it from the freezer and dust with cocoa powder. If you use a round, square or rectangular pan, you can always decorate the top with some whip cream after you dust with chocolate and add some ground hazelnut on top for garnishing. It will look so much prettier.
Another way to make this cake, some people don’t really put them into pans or decorate it. What most people do, which makes things even lazier for you, after coating the cookies with the chocolate, you can simply just scoop some of that, place it on a plastic wrap and wrap it into a roll shape and freeze it. When you are ready to serve, just take it out of the freezer and cut it into pieces and serve. I honestly just like making it fancy looking. It looks more appealing when you serve to your family or a crowd.
That’s how easy it is to make this super yummy Chocolate Lazy Cake. It’s labeled lazy for a reason. But I assure you, you will love it! I have not met anyone who doesn’t. I even made it for my sons school one time, and everyone was asking me if I can make it for their kids birthdays and they will pay me for it. LOL. I said, here is the recipe and save your money! It’s as easy as 1, 2, 3. Same goes to you! Try it out and rate it when you get a chance! Don’t forget to tag me on my Instagram so I can see how yummy it looks! Xoxo…
OTHER DESERT RECIPES YOU MAY LIKE:
Chocolate Lazy Cake
- 7 oz. Dark Chocolate Lindt or Ghirardelli
- 7 oz. Milk Chocolate Lindt or Ghirardelli
- 1 can sweetened condensed milk
- 1 can 6 oz. thick fresh cream
- 1/4 stick butter
- 12 oz. tea Biscuit
- Break the tea buscuits in a bowl.
- In another bowl, break the chocolate and add the butter in. Place on a double boiler and bring to melt. Add in the sweetened condenced milk, as well as the fresh cream and whisk well to obtain a smooth ganache.
- Pour the chocolate ganache onto the biscuits and coat well.
- Pour the cake mix into a plastic or parchement lined pan and press down with a spoon.
- Cover with foil paper and store in the freezer for at least 6 hours before serving.
- Remove from the freezer and dust with some cocoa powder before serving. You can also decorate with some whip cream and crushed hazelnut.