Lazy Cake Recipe
Lazy cake recipe has a rich chocolate taste with a soft yet slightly crunchy texture from the tea biscuits. The cocoa powder gives a deep chocolate flavor while butter adds smoothness and sweetness.Sweetened condensed milk balances the cocoa and binds the mixture together, creating a creamy bite. The biscuits absorb the chocolate mixture and become tender after chilling.
Equipment
- Large mixing bowl
- Medium bowl
- Spatula or wooden spoon
- Measuring cups or kitchen scale
- Loaf pan or round cake pan
- Baking paper (parchment)
Ingredients
- 400 g plain tea biscuits Marie or Digestive, roughly crushed
- 45 g cocoa powder natural or Dutch-processed
- 100 g unsalted butter melted
- 200 g sweetened condensed milk
Instructions
- First, take the tea biscuits and break them into small pieces using your hands or a rolling pin. They shouldn’t be powdered just small chunks. Put them into a large bowl and keep aside.
- Next, in another bowl, add the cocoa powder and pour in the melted butter. Mix well until the cocoa fully blends with the butter and the mixture looks smooth.
- Then add the sweetened condensed milk to the cocoa mixture. Stir until it turns into a thick, shiny chocolate sauce.
- Now pour this chocolate mixture over the crushed biscuits. Gently mix until all the biscuit pieces are well coated with chocolate.
- Finally, line a pan with baking paper and press the mixture firmly into it. Smooth the top evenly, cover it, and place it in the refrigerator for 2 to 3 hours until it sets properly. Once firm, cut into slices and serve.
Notes
Notes: You can add chopped nuts or dried fruit for extra texture if desired.Store the cake in the refrigerator for up to 5 days.For cleaner slices, use a sharp knife warmed slightly with hot water.