Description
This No Bake Chocolate Biscuit Cake, also known as Lazy Cake, is a rich, decadent vegan dessert that combines layers of dark chocolate, fudge sauce, and crunchy cookies. Perfectly chilled and topped with a glossy chocolate glaze and artistic white chocolate spider web design, it’s a stunning treat with minimal effort and no baking required.
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, 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: Line the bottom and sides of a 7.5 or 8 inch cake tin with removable base using parchment paper. Break the dark chocolate into small pieces and chop or halve the cookies into bite-sized pieces.
- Melt Cake Ingredients: In a large heat-resistant bowl, combine dark chocolate, fudge sauce, vegan butter, coconut cream, sea salt, and vanilla. Melt them over a double boiler on low to medium heat, ensuring no water splashes into the bowl. Don’t stir for the first 5 minutes, then gently stir with a rubber spatula until smooth. Set aside 100 g of this mixture for topping later.
- Assemble the Cake: Spoon 4-5 tablespoons of the chocolate filling into the base of the lined cake tin. Add a layer of cookie pieces on top. Repeat layering until all chocolate filling is used. Pour the reserved 100 g chocolate mixture over the top and tap the tin to level and remove air bubbles.
- Chill: Refrigerate the cake for at least 4 hours or overnight until fully set.
- Demold the Cake: Carefully remove cake from the tin and peel off the parchment paper from the sides. Replace the parchment on the base with a fresh sheet and return the cake to the fridge to keep chilled while making the glaze.
- Make the Glaze: Finely chop the dark chocolate and place in a heat-resistant bowl. Heat coconut cream in a saucepan over medium heat just until simmering. Pour the hot cream over the chocolate and let sit for 2-3 minutes before stirring smooth. Stir in the chocolate fudge sauce and let the glaze cool to room temperature for 10-15 minutes.
- Melt White Chocolate: Combine white chocolate and coconut oil in a heat-resistant bowl and melt gently over a double boiler. Add more coconut oil if needed to achieve a similar consistency to the glaze. Transfer melted white chocolate to a piping bag and set aside.
- Glaze the Cake: Place cake on an overturned cake tin over a large bowl to catch drips. Pour the room temperature chocolate glaze over the cake, letting it run over the sides to fully coat. Score a shallow line around the base to facilitate easy removal from the tin once glaze is set.
- Spider Web Design: Pipe a white chocolate swirl on top of the cake. Using a wooden skewer or knife, gently drag lines across the swirl in one direction to create a spider web pattern. Refrigerate cake for 10-15 minutes to set the glaze and design.
- Storage: Keep chilled in an airtight container for up to one week, or freeze sealed for up to three months.
Notes
- Use vegan butter that holds well when chilled for the best texture.
- Ensure no water touches the chocolate during melting to prevent seizing.
- The glaze is optional but adds a glossy finish and decorative flair.
- For an even finer presentation, use a turntable when piping the spider web design.
- Freezing the cake allows for longer storage without losing flavor or texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
