Every Lebanese coffee shop seems to have its own lazy cake recipe. Although it may not be an authentic traditional Lebanese dessert, I remember seeing it everywhere in Lebanon when I was a little girl. Lazy Cake has long been a favorite, and it is easy to understand why!
Frozen Lazy Cake (No-Bake Chocolate Biscuit Cake)
Lazy Cake is easy, delicious, and impressive! This no-bake chocolate biscuit cake is made with real chocolate and vanilla wafers, creating a rich, fudgy, chocolatey, and wonderfully decadent dessert. I guess it is called lazy cake because it requires no baking at all!
What I love most about this typical recipe of chocolate cake is that you can freeze the leftover slices and enjoy them on other occasions or as a special lunchbox treat.
Serve the lazy cake straight from the freezer. Cut off the desired number of slices, wrap the remaining cake tightly in plastic wrap, and return it to the freezer. Frozen Lazy Cake keeps well for up to 1 month, making it a perfect make-ahead dessert and a wonderful solution when unexpected guests arrive!
- Add-ins: Dried figs, raisins, and nuts can be added to the chocolate ganache and vanilla wafers for extra flavor and texture.
- Helpful tip: If the cake sticks to the pan when you are inverting it onto a serving platter, hold the bottom of the pan over a low flame for about 10 seconds. Invert the pan onto a flat serving dish, and the cake should release easily, keeping its lovely, firm shape.
Rich, fudgy, chocolatey and super decadent lazy cake!!
Place the dark and milk chocolate in a saucepan. Add the egg yolks, sugar, heavy cream, vanilla extract, and melted butter.
Whisk the mixture over medium heat until the chocolate melts and the ingredients are well combined, forming a smooth, glossy chocolate sauce. Bring to a gentle simmer, then remove from the heat and set aside to cool slightly. Stir in the crushed plain cookies (vanilla wafers).
Place the plain cookies (vanilla wafers) in a large bowl.
Roughly crush the cookies with your hands.
Pour the chocolate sauce (ganache) over the crushed cookies.
Stir well until the mixture is evenly combined.
Lightly grease a large ring cake pan and transfer the mixture to the pan. Place in the freezer overnight.
Alternative Method: How to Shape Lazy Cake into a Log
Alternative shaping method: Instead of using a ring cake pan, place the mixture on parchment paper or plastic wrap and shape it into a firm log. Wrap tightly, twist the ends to seal, and place on a flat tray. Freeze overnight until firm, then slice and serve.
Recipe Yield and Make-Ahead Tips
This recipe makes a big batch of Lazy Cake that can easily serve 25 people. Wondering if you can cut the recipe in half? Absolutely! Simply reduce all the ingredients by half.
The reason I make such a big batch is that this Frozen Lazy Cake keeps well in the freezer for up to 1 month. There is always a welcome opportunity to enjoy a good slice of Lazy Cake, especially when you need a last-minute treat and don’t have time to rush around making something from scratch. It is also perfect for making ahead when entertaining a crowd!
Watch the video tutorial below to see how to make this delicious Frozen Lazy Cake!
More Chocolate Recipes I’ve Come to Rely On Over the Years
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Frozen Lazy Cake
Description
Ingredients
- 400 g 14 oz dark chocolate, cut into small pieces
- 400 g 14 oz milk chocolate, cut into small pieces
- 700 g 1 lb 9 oz plain cookies (vanilla wafers)
- 6 egg yolks
- 2 cups heavy cream
- 1½ cups sugar
- 1 teaspoon vanilla extract
- 1 cup 2 sticks / 227 g butter, melted
Instructions
- Place the cookies in a large bowl and roughly crush them with your hands. Set aside.
- Separate the eggs, reserving only the egg yolks for this recipe.
- Melt the butter over low heat and set aside.
- Place the dark and milk chocolate in a saucepan.
- Add the egg yolks, sugar, heavy cream, vanilla extract, and melted butter.
- Whisk the mixture continuously over medium heat until the chocolate melts and the ingredients are well combined, forming a smooth, glossy chocolate sauce. Bring to a gentle simmer, then remove from the heat and set aside.
- Pour the chocolate sauce over the crushed cookies and stir until everything is evenly combined.
- Lightly grease a large ring cake pan and transfer the mixture to it. Alternatively, line a large loaf pan with parchment paper, pressing it into the bottom and up the long sides, with an equal amount of overhang on each side, as shown in the video. Transfer the mixture to the prepared pan and press it down evenly.
- Freeze overnight, preferably for 24 hours, until completely firm.
- Remove the Lazy Cake from the pan and place it on a serving plate. If using parchment paper, gently peel it away.
- Serve the Lazy Cake frozen, just as you would an ice cream cake. Cut off the desired number of slices, wrap the remaining cake tightly in plastic wrap, and return it to the freezer.
7 Comments
What a brilliant recipe, Hadia!! Love love it…simple and so versatile! xo
Awesome Recipe! Had lazy cake for first time in Lebanon last year. We made them this year for thanksgiving. Super good!! Thank you!
My best recipe
It is always a success .
Thank you Hadia
Awesome recipe…you are very talented…thank you