This easy lazy cake recipe is a delicious no-bake chocolate dessert. It's incredibly easy to make with just a few, simple ingredients.
This no bake lazy cake is popular in various countries around the world. It has a few interesting names, like lazy man cake, chocolate biscuit cake, no bake chocolate biscuit cake, and biscuit au chocolat.
Here in Greece it's called Tourta Mosaiko (pronounced TOUR-ta mo-sa-ee-KO), which means Mosaic Cake.
Some countries use condensed milk or sweetened condensed milk. This recipe, however, is a lazy cake without condensed milk or sweetened condensed milk as it uses regular milk.
It's actually a cake version of another popular dessert in Greece known as Kormo, aka Chocolate Salami. If you made my recipe for chocolate salami, you'll see that there are a few similarities with this recipe, too.
- What is lazy cake?
- What makes this recipe for lazy cake stand out
- What does this laze cake taste like?
- WHAT YOU NEED TO MAKE THIS RECIPE
- Ingredients chocolate lazy cake
- Equipment you'll need
- HOW TO MAKE LAZY CAKE
- Step-by-step Instructions
- Recipe Notes
- Make ahead options
- Storage Tips
- Freezing Instructions
- TIPS FOR SUCCESS
What is lazy cake?
Lazy cake is no-bake dessert that doesn't require a lot of work to make.
What makes this recipe for lazy cake stand out
- It has a few simple ingredients. Nothing fancy or complicated here! All the ingredients are easy to find.
- It doesn't contain sweetened condensed milk. This is an easy lazy cake recipe without condensed milk, so it's not that sweet.
- It's customizable. I've successfully made this cake vegan, too, so you can easily customize some of the ingredients.
- It's eggless. This cake is perfect for those who have an egg intolerance or an allergy since there are no eggs in it.
- It's quick to prepare. This cake comes together in no time! The hardest part is waiting for it to set!
- It's a perfect, no-fuss dessert. You don't need any decorating skills or experience to make it, so it's ideal for beginner bakers.
What does this laze cake taste like?
This cake is rich and full of chocolate flavor, yet it's not overly sweet. The vanilla cookies and nuts add a really nice texture. It also has a nice thick layer of dark chocolate ganache on top that blends perfectly with all the flavors.
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients chocolate lazy cake
- Unsweetened Cocoa powder: I use unsweetened Dutch process cocoa powder. You can also use natural unsweetened cocoa powder. Not sure what the difference is? Check out my post about it here.
- Sugar: I use regular, granulated sugar. You can also use light brown sugar.
- Milk: I use fresh, low-fat milk. You can use regular milk, too. Plant-based milk, like unsweetened almond milk will work fine, as well.
- Chocolate: I use semi-sweet chocolate.
- Butter: I use unsalted butter.
- Cognac: I use a little cognac as this is popular in Greece, but this cake is also good with Kahlua. Feel free to omit it, though, if you don't want alcohol or you want a kid-friendly cake.
- Vanilla: I use pure vanilla extract.
- Nuts: I use a combination of walnuts and pistachios.
- Cookies: I use Petit-Beurre cookies by Papadopoulou, which are plain vanilla cookies that are low in sugar. You can also use animal crackers, graham crackers, tea biscuits, Digestive biscuits or Marie biscuits. You can basically use any plain vanilla cookie you want.
- Heavy whipping cream: You'll need full-fat heavy cream for the chocolate ganache topping.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- large mixing bowls
- an 8 inch or 10 inch (20-30 cm) springform pan or pastry ring
- parchment paper
HOW TO MAKE LAZY CAKE
In a medium saucepan over medium heat, whisk the milk, cocoa powder, sugar, butter and chocolate. Bring to a boil, lower the heat and let it simmer for 5 minutes, whisking continuously. Then remove from the heat and whisk in the cognac and vanilla.
Use your hands to break the cookies into medium and small pieces.
Pour the chocolate mixture over the cookie pieces. Add half of the nuts and stir everything with a rubber spatula or large spoon. Make sure to coat everything well.
Transfer the mixture to the prepared pan and press it in using the spatula or the back of a spoon. Even out the surface. Refrigerate the cake for about 30 minutes.
Meanwhile, make the chocolate ganache. Heat the cream and pour it over the chopped chocolate and let it sit for 5 minutes without stirring.
After 5 minutes, stir the mixture until it’s smooth and creamy and the chocolate has melted.
Take the cake out of the refrigerator and pour the ganache on the top. Use the back of a spoon to spread it evenly.
Add the remaining nuts on top and refrigerate the cake overnight.
Make ahead options
You can easily make this recipe up to 2 days in advance.
You can store this cake in the refrigerator for up to about 10 days. Cover it with plastic wrap.
This lazy cake is absolutely amazing straight out of the freezer! You can easily freeze it for about 2 months. I always wrap individual slices in plastic wrap and then place them in freezer bags or freezer-safe containers.
I have made this cake so many different ways! Here are a few ideas you might want too try, too:
- This cake is delicious with milk chocolate instead of semi-sweet chocolate, but it's also a bit sweeter, too.
- Instead of cognac, add some Kahlua, which is also phenomenal with chocolate! Ouzo is great with chocolate, too, like in my Ouzo Spiked Chocolate Orange Cake.
- I like pistachios because they're a bit salty and they add a little color to the cake, too. You could also add your favorite nuts, like pecans or peanuts, instead.
- You can also add raisins or dried cranberries or other dried fruit.
- I also think orange zest would be delicious in this cake!
- Swirl in some melted cookie butter (Lotus Biscoff spread), Nutella, or peanut butter over the chocolate ganache or in the cake filling.
- Drizzle some salted caramel sauce on top for a truly indulgent dessert!
- You can also make this cake vegan by using your favorite vegan cookies, vegan chocolate, vegan butter (or margarine), and plant-based milk. For the ganache, substitute the heavy cream with full-fat coconut milk.
TIPS FOR SUCCESS
- Make sure you use full fat cream so that the chocolate ganache has the perfect consistency. Low-fat cream will make it too runny.
- Measure all your ingredients beforehand to ensure accurate results.
- This cake needs to be refrigerated overnight to solidify properly and allow all the flavors to develop.
Lazy cake is made with a few simple ingredients, including cocoa powder, cookies, milk and butter.
Opinions vary as to the origins of this lazy cake. Similar no-bake cakes can be found in the Middle East, Asia, Europe and even South America.
Looking for other recipes like this? Try these:
Let me know how this lazy chocolate cake turns out for you in the comments below! I’d love to hear from you!
Lazy Cake Recipe
- 8 or 10 inch (20-30 cm) springform pan or pastry ring
- large mixing bowls
- parchment paper
For the cake
- 1 cup (250ml) fresh milk
- ½ cup (60g/2oz) unsweetened cocoa powder
- 1 cup (200g) sugar
- 25gr (1oz) good quality semisweet chocolate, finely chopped
- ½ cup (113 g/4 oz) unsalted butter
- 1 teaspoon vanilla
- 3 tablespoons (45ml) cognac (optional)
- 17.6 oz / 500g plain vanilla cookies like petit-beurre, animal crackers, graham crackers, tea biscuits, Digestive biscuits or Marie biscuits
- 1 cup (100g) chopped nuts (I use half pistachio, half walnuts)
For the ganache topping
- ½ cup + 1½ tablespoons (150ml /5 fl oz) heavy cream with at least 33% fat
- 150g (5.3oz) good quality dark, semisweet chocolate, finely chopped
- Butter and line the bottom and sides of your pan. If you have a pastry ring, just butter and line the sides. Set aside.
- In a medium saucepan, add the milk, cocoa powder, sugar, butter, and the 25g/1oz chopped chocolate. Whisk continuously over medium heat and bring to a boil. When it starts boiling, lower the heat and let it simmer for 5 minutes while whisking. It’s important not to stop whisking so the mixture doesn’t burn. After about 5 minutes, it will thicken slightly.
- Remove the saucepan from the heat and whisk in the vanilla and the cognac (if using). Set it aside to cool a bit.
- In a large bowl, use your hands to break the cookies into medium and small pieces.
- Pour the chocolate mixture over the cookie pieces. Add half of the nuts (½ cup/50g) and stir everything with a rubber spatula or large spoon. Make sure to coat everything well.
- Transfer the mixture to the prepared pan and press it in using the spatula or the back of a spoon. Even out the surface. Refrigerate the cake for about 30 minutes.
- Heat the cream in a small saucepan until it just begins to boil and tiny bubbles appear on the sides of the saucepan. Don't boil it.
- Pour the hot cream over the chopped chocolate (150g) and let it sit for 5 minutes without stirring. After 5 minutes, stir the mixture until it’s smooth and creamy and the chocolate has melted.
- Take the cake out of the refrigerator and pour the ganache on the top. Use the back of a spoon to spread it evenly.
- Add the remaining nuts on top.
- Cover the cake loosely with plastic wrap and refrigerate it overnight. This is the most important step! The cake needs to be refrigerated overnight to solidify properly and allow all the flavors to develop.
- Unlatch the pan and remove the parchment paper. Slide the cake onto a plate or cake stand.