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No Bake Chocolate Biscuit Cake | Lazy Cake | Heart-Shaped Cake | Queen Elizabeth's Favorite Cake.
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Chocolate Biscuit Cake | No Bake Cake | Lazy Cake

Chocolate Biscuit Cake is a simple and easy-to-make no-bake dessert recipe where crushed biscuits are combined with a mixture of chocolate and nuts.
Prep Time15 minutes
Resting Time1 hour
Course: Desserts, sweets
Cuisine: American, European
Diet: Vegetarian
Servings: 8
Calories: 416kcal
Author: Kushi

Equipment

Ingredients

For the lazy cake

  • 18 to 20 Biscuits broken approx 300 g, like digestive tea biscuits, marie, etc
  • ¼ cup Almonds chopped and roasted
  • ¼ cup Cashews chopped and roasted
  • ¼ cup Raisins adjust fruits and nuts to taste
  • ¼ cup Cranberries
  • 1 ½ cups Dark Chocolate chips use milk or semi-sweet if desired
  • ⅓ cup Heavy cream
  • 2 tablespoon Butter
  • 1 teaspoon Instant Coffee powder

For the chocolate ganache

  • ¼ cup Heavy cream
  • ½ cup Chocolate chips

Instructions

Heart-shaped cake

  • Line your 8-inch baking pan with parchment paper and keep it aside.
  • In a microwave-safe bowl, add chocolate chips, heavy cream, and butter and microwave for 30 seconds, then increment for about a minute or until the chocolate melts.
    1 ½ cups Dark Chocolate chips, ⅓ cup Heavy cream, 2 tablespoon Butter
  • Add instant coffee powder. Using a whisk or a spoon, mix it to a smooth consistency.
    1 teaspoon Instant Coffee powder
  • Add broken biscuits, roasted nuts, raisins, and cranberries in a bowl, and give it a light mix.
    18 to 20 Biscuits broken, ¼ cup Almonds, ¼ cup Cashews, ¼ cup Raisins, ¼ cup Cranberries
  • Now pour the melted chocolate mix over the biscuit-dry fruit mix and combine them till they are thoroughly coated.
  • Add this mixture to the cake pan. Apply moderate pressure with the back of a spoon and pat to fill the entire area of the cake mold and have a smooth surface.
  • Set it in the fridge for about an hour.

Chocolate ganache

  • Add chocolate chips and cream in a microwave-safe bowl and microwave in 30-second intervals until the chocolate melts. Now, using a whisk or a spoon, blend it to a smooth consistency.
    ¼ cup Heavy cream, ½ cup Chocolate chips
  • Unmold the cooled cake to wire wrack.
  • Pour the ganache over the biscuit cake, and spread the ganache with the back of a spoon so that it evenly coats the cake.
  • Keep the cake back in the fridge for another 30 minutes.
  • Slice and Serve with coffee or tea, and enjoy.

Notes

  • Toast the nuts before using them in the recipe.
  • Always keep the cake in the fridge chilled when not serving, or else the chocolate may melt.
  • Add a scoop of Nutella or peanut butter to make Nutella lazy cake or nut butter lazy cake.
  • I made this cake for Valentine's Day, and you see a heart-shaped pan. You can make this biscuit cake in any shaped pan of your choice.
  • You can even add 2 tablespoon of golden syrup to the recipe to make it Queen Elizabeth chocolate biscuit cake. 

Nutrition

Calories: 416kcal | Carbohydrates: 34g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 66mg | Potassium: 415mg | Fiber: 3g | Sugar: 21g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg