This no bake chocolate cold cake aka lazy cake is super easy and super delicious. Made with digestive biscuits, nuts, chocolate syrup and topped with a delicious chocolate ganache, this cake is the dream for lazy cooks.
I love this cold cake for a several reasons:
A.) It’s a chocolate cake
B.) It’s a no bake cake (I love baking, but sometimes you don’t want to bake and still want a cake lolz)
C.) It’s basically zero effort and you can make it with your toddler hanging onto your legs for dear life…this one’s tried and tested! :p
What is a Cold Cake?
A cold cake or a lazy cake is a cake that’s typically made with tea biscuits, a chocolate syrup to soften the biscuits and then topped with a frosting or ganache.
What You Need for Chocolate Cold Cake
- Biscuits (I used digestives but any tea biscuits like Marie biscuits can be used too)
- Nuts (I used pistachios and almonds)
- Cocoa powder
- Heavy Cream
- 1/2 teaspoon instant coffee
Cold Cake Variations
- I love this cold cake because it’s hard to mess up and you can make it however you want to.
- Don’t have digestive biscuits? Use any other tea biscuits instead.
- Want to use dark chocolate instead of milk chocolate for the ganache, go ahead!
- Don’t add nuts if you don’t have them, or use your favourite kind such as walnuts or hazelnuts.
- Add a little bit of Nutella to ganache, I’m sure it would be lovely.
There are so many things you can do with this cold cake recipe, and those are the best kind of recipes, right? The ones that you can make your own.
More Easy and Delicious Desserts to Try
No Bake Cold Chocolate Cake
- 400 grams /14 oz Digestive biscuits
- 1/4 cup slivered pistachios
- 1/4 cup sliced almonds
- For the Chocolate Syrup
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1/3 cup 75 grams butter
- 1/2 teaspoon instant coffee
- For the Chocolate Ganache
- 90 grams milk chocolate roughly chopped
- 1/2 cup heavy cream
- Break the digestive biscuits into bite size pieces and place in a bowl. Fold in the nuts.
- In a saucepan, add the sugar, cocoa powder and milk.
- Cook on medium heat for a few minutes until the sugar and cocoa powder are well incorporated.
- Add the butter and cook for a few more minutes until the butter has melted completed and the chocolate syrup is gently simmering.
- Pour the chocolate syrup into the digestive biscuit pieces and mix well.
- Transfer to a round baking pan and press into the base. Place in the fridge for about 1 hour.
- Meanwhile, make the chocolate ganache.
- Gently heat the heavy cream and add the chocolate. Keeping the heat very low cook until the chocolate is completely melted. Alternatively, you can use a microwave for this step, and heat the chocolate and whipping cream together at 5 second intervals, until the chocolate is melted and your ganache is ready.
- Remove the cake from the fridge, pour over the chocolate ganache, and sprinkle with more slivered pistachios and sliced almonds.
- Transfer to the fridge for at least 4 hours or overnight.
- Slice the cake and serve immediately.