Description
This delicious No Bake Chocolate Biscuit Cake, also known as Lazy Cake, is a vegan-friendly dessert featuring layers of rich dark chocolate, vegan fudge sauce, and crunchy vegan cookies. Made without any baking, this indulgent treat is perfect for chocolate lovers looking for an easy, no-fuss dessert that sets beautifully in the fridge. The optional chocolate glaze with a white chocolate spider web design adds a stunning finishing touch, making this cake both visually impressive and irresistibly tasty.
Ingredients
Scale
Biscuit Cake
- 450 g vegan dark chocolate (70% minimum)
- 200 g vegan chocolate fudge sauce (or vegan condensed milk)
- 100 g chilled coconut cream
- 100 g vegan butter
- ½ teaspoon sea salt
- ¼ teaspoon vanilla powder (or vanilla bean paste)
- 300 g vegan cookies (e.g., Oreo-style, digestives, or biscoff)
Glaze (optional)
- 200 g chilled coconut cream
- 80 g vegan dark chocolate (70% minimum)
- 40 g vegan chocolate fudge sauce (or vegan condensed milk)
- 50 g vegan white chocolate
- 1 tablespoon coconut oil (as needed)
Instructions
- Prepare the Cake Tin: Line the bottom and sides of a 7.5 or 8-inch cake tin with parchment paper to prevent sticking and make removal easier later.
- Break Ingredients: Chop the dark chocolate into small pieces. Optionally, break the cookies into smaller pieces or halves/quarters for layering.
- Melt Cake Ingredients: Combine dark chocolate, fudge sauce, vegan butter, coconut cream, sea salt, and vanilla powder in a large heat-resistant bowl. Set the bowl over a double boiler and melt gently over low-medium heat, avoiding any water contact in the bowl. After 5 minutes, stir carefully with a spatula until smooth. Reserve 100 g of this mixture for the topping.
- Assemble Layers: Pour 4-5 tablespoons of the chocolate mixture into the prepared tin’s base, then add a layer of broken cookies. Repeat layering chocolate and cookies until all filling is used. Pour the reserved 100 g chocolate mixture on top and tap the tin on the counter to level and release air bubbles.
- Chill and Set: Refrigerate the assembled cake for at least 4 hours or overnight until fully set and firm.
- Demold Cake: Carefully remove the cake from the tin and peel away the parchment paper from the sides. Replace parchment on the bottom with a fresh sheet. Return the cake to the fridge while preparing the glaze.
- Make Glaze: Finely chop dark chocolate and place in a heatproof bowl. Heat coconut cream over medium heat until simmering, then pour over chocolate. Let sit 2-3 minutes before stirring until smooth. Stir in fudge sauce and let the glaze cool to room temperature, about 10-15 minutes.
- Melt White Chocolate: Gently melt white chocolate and coconut oil together in a double boiler. Thin with extra coconut oil if needed to match glaze consistency. Transfer melted white chocolate to a piping bag for decorating.
- Glaze the Cake: Place cake on an inverted cake tin inside a large bowl to catch excess glaze. Pour the room temperature glaze over the cake, allowing it to drip over sides evenly. Mark a line with a knife around the base to help remove the cake tin once set.
- Spider Web Decoration: Use the white chocolate piping bag to draw a swirl on top of the cake. Drag a skewer or knife through the lines in one direction to create a spider web effect. Refrigerate for 10-15 minutes until the glaze sets.
- Storage: Store the cake in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a sealed container for up to 3 months.
Notes
- Use vegan butter and dark chocolate with 70% cocoa minimum for best flavor and texture.
- If you cannot find vegan chocolate fudge sauce, substitute with vegan condensed milk.
- You can customize the cookies to your preference, mixing different vegan cookie types for variety.
- Ensure no water enters the chocolate mixture during melting to avoid seizing.
- The glaze is optional but adds a beautiful glossy finish and makes the cake extra special.
- For cleaner decoration, use a turntable or lazy Susan when piping the white chocolate swirl.
