No bake chocolate cake is a biscuit cake recipe, incredibly delicious and so easy to make! This is how to make a simple cake without oven in under 20 minutes of active time.
There's always room for chocolate. A chocolate fridge cake recipe that will rock your taste buds. Grace your palate with a little recipe that might just become the highlight of your upcoming days.
I've used to make this cake without the chocolate glaze, but let me tell you, I've been missing a lot!. This time I've decided to use the glaze from my lovely chocolate cake, and boy was it a great thing to do. Take a look for yourself.... aaaah-mazing.
I am not a fan of ice box cakes, but I suddenly remembered this cake from long long time ago. I've found the recipe in my old notebook that came with me from Egypt a decade ago.
The story goes back to when I first got married. When you get married and after coming back from the honeymoon , friends and family come to congratulate you on your new home and wishing you the best in your new life.
Of course, you'll have to entertain your guests usually desserts are served. Being a no cook type of girl, I used to buy from a pastry shop near my work place on my way back home.. and it was pretty expensive for a new couple.
One of my dearies, who got married a couple of months before me, suggested I make this cake. I was like " What!!, do you expect me to bake a cake for people?". She explained how easy it is to make, and that she is no better than me, yet she had much success.
Her recipe called for rolling the bade in aluminum foil thus making a big log, then freeze. I enhanced the recipe a bit and decorated it with chocolate balls.. any kind will do the trick.
I did not put mine in the freezer, I only refrigerated it overnight. If you are in a hurry put it in freezer to set. This would be a great easy cake for any occasion... think mother's day?! Even kids can make it with a little supervision.
To make it even easier, roll it as originally stated in a foil to make a log and refrigerate until it sets then pour the chocolate sauce over, I repeat it is a must to make this incredibly delicious chocolate sauce.
This cake goes by so many name, lazy cake, rocky road cake to name a few.
How do you make a rocky road cake?
We'll start by making the syrup and letting it cool down:
- Mix together a good, tasty cocoa powder of your choice with some sugar. I've used unsweetened dark cocoa powder.
- Add water and mix until sugar dissolves completely, turn on the heat.
- When it starts to bubble, add unsalted butter and stir until completely melted and mixed.
- Wait until it comes to a full boil, reduce heat and simmer for about 7 minutes. Set aside to cool to room temperature.
- I really liked adding toasted hazelnut to the cake rather than any other type of nuts. Bake in the old days, I did not add nuts at all, so feel free to skip this nuts thing.
- In a deep bowl, break the biscuits to medium pieces, add chocolate syrup and nuts, if using, mixing everything well together.
- Press the mixture evenly in a 9" spring form lined with parchment paper. Cover and set in the fridge for 30 minutes.
- Now, don't skip that glaze part, pleeease. Make the glaze, pour it over, level the surface, cover and refrigerate for at least 4 hours or overnight.
- When ready to serve decorate with some more chocolate of your choice or more n=chopped nuts if you would like to.
Now this cake is high and packed full with chocolate and biscuits, so I am estimating that it would be ok for 24 servings, more or less depending on who are you sharing this with.
Who am I kidding?! I'm too selfish to share.
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No-Bake chocolate biscuit cake (lazy cake)
- 28 oz 800g digestive biscuits, or any tea biscuits.*
- 1 cup hazelnuts toasted slightly chopped.
To make the chocolate syrup:
- 1 cup sugar.
- 1/2 cup cocoa powder.**
- 1 cup water.
- 2/3 cup butter.
- 4 oz semi sweet chocolate bar chopped.
- 1 1/2 tablespoons corn syrup.
- 1/2 cup heavy cream.
- 2 tablespoons granulated sugar.
- In a deep bowl, break the biscuits into small pieces and set aside.
Make the syrup:
- In a saucepan, stir together cocoa powder and sugar then add water and stir over medium heat until it boils.
- Add butter and reduce heat, keep simmering for 5 more minutes.
- Pour syrup over biscuit pieces and mix well, fold in chopped hazelnuts.
- Press the biscuit mixture in a 9inch springform pan lined with parchment paper. Refregerate for 1 hour.
Make the glaze:
- Place the chopped chocolate and corn syrup in a bowl and set aside.
- In a sauce pan over medium heat, add heavy cream and sugar.
- Stir until the sugar has completely dissolved and the mixture is hot.
- Pour over the chocolate and mix until smooth.
- Pour glaze over the chocolate cake and refrigerate again for 4 hours and preferably over night.
- Take it out of the pan. And decorate with some chocolate balls if desired.