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Slice of chocolate biscuit cake in foreground, whole cake from which slices have been removed showing in background.

Lazy Cake (No-Bake Chocolate Biscuit Cake)

Indulge in this chocolate-rich, moist and buttery Lazy Cake (no-bake chocolate biscuit cake)! Easy to make, easy to eat!
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Equipment

  • 1 Cake sandwich tin, 7inch (18cm) diameter A slightly larger sandwich tin, 8inch (20cm), also works well, although the cake will have less depth.

Ingredients
 
 

Cake Ingredients

  • 7 oz Petit Beurre biscuits Digestive or Rich Tea biscuits also work well
  • 7 oz solid dark chocolate
  • 6 oz butter
  • 6 oz caster sugar
  • 1 egg
  • 3 oz raisins

Chocolate Coating

  • 3½ oz solid dark chocolate

Instructions
 

  • Break up biscuits. Break up about two thirds of 7oz (200g) biscuits into pieces approximately ¾ inch (1cm) square.
  • Make crumbs. Using a rolling pin, crush the remaining one third of the biscuits into fine crumbs.
  • Melt chocolate. Put a couple of inches of water into saucepan and heat the water until it starts to simmer. Turn the heat down and place a heatproof bowl onto the saucepan. Make sure that the base of the bowl does not touch the water. Break 7oz (200g) chocolate into pieces and put into the heatproof bowl. Keep the saucepan on a very low heat. As the chocolate pieces start to melt, stir from time to time to ensure they are all completely melted.
  • Add butter & sugar. Cut 6oz (170g) butter into small chunks. Add the butter pieces and 6oz (170g) sugar to the melted chocolate and stir together. Keep the saucepan on a very low heat. If the water show signs of coming to boil, take the saucepan off the heat. Keep the mixture over the heated water until all the butter is melted.
  • Add egg. Remove the mixing bowl from the saucepan. Break 1 egg into the melted chocolate and stir until thoroughly mixed together.
  • Add biscuit pieces, biscuit crumbs & raisins. Mix the biscuit pieces, biscuit crumbs and 3oz (85g) raisins into the chocolate mixture.
  • Put into baking tin. Put the cake mixture into a sandwich cake tin approximately 18cm in diameter. Make sure you press the mixture firmly into the cake tin to avoid air gaps in the cake. You may need to crush the mixture into the tin to ensure that there is a reasonably flat surface.
  • Chill, then remove from tin. Place the cake tin into the fridge and leave for several hours to chill through, preferably overnight. When the cake is thoroughly chilled and solidified, remove from tin.
  • Melt chocolate. Melt 3 ½oz (100g) of dark chocolate in a heatproof bowl over a saucepan of water. When the chocolate is completely melted, remove the saucepan from the heat but keep the heatproof bowl on the saucepan so that the chocolate does not solidify.
  • Cover cake with chocolate. Using a spatula spread the melted chocolate over the top and sides of the cake.
  • Leave to set. Keeping the cake at room temperature, put it to one side to give time for the chocolate coating to set.
Tried this recipe?Let us know how it was!