No-Bake Chocolate Cookie Cake

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Are you craving a chocolate treat but dread the thought of preheating the oven? This No-Bake Chocolate Cookie Cake is your dream come true! With its fudgy brownie-like texture and a silky chocolate glaze, it’s a simple yet luxurious dessert. Perfect for any occasion, this recipe is a fuss-free path to a chocolate lover’s paradise.

Why Is This No-Bake Cake a Must-Try?

Ever stumbled upon a recipe that’s forgiving and flexible? This is it! Precision takes a back seat, making it a stress-free baking adventure. Ideal for those last-minute dessert needs or when you just want something quick and delightful.

Kid-Friendly Baking: Can Kids Help Make This Cake?

Absolutely! This recipe is a wonderful way for kids to step into the world of baking. Simple, safe (no oven!), and fun – they’ll love breaking up the cookies and sprinkling on their favorite toppings.

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How Versatile Is This Cake?

Imagine a cake that changes with your mood or the occasion. This No-Bake Chocolate Cookie Cake can be infused with various flavors – think orange zest for a citrus twist or a dash of rum for a grown-up version. It’s a canvas for your culinary creativity.

What Ingredients Do You Need?

The beauty of this cake lies in its simplicity. A few pantry staples like biscuits, margarine or vegan butter, dark chocolate, sugar, and cocoa powder come together to create magic. Optional vanilla extract, salt, and espresso powder can elevate the chocolatey goodness.

Is the Chocolate Topping Necessary?

While the cake is a star on its own, the chocolate topping is like the perfect accessory – it just makes everything better. A mix of dark chocolate and cream, it adds a layer of richness that’s hard to resist.

Perfect for Celebrations: How to Dress It Up?

This cake isn’t just for casual snacking. Dress it up with themed decorations – from Halloween ghosts to Christmas sparkle – and watch it become the centerpiece of your festive table.

Creative Add-Ons: What Else Can You Include?

This is where you can let your imagination run wild. Add toasted nuts for a crunchy texture, or mix in some dried cranberries for a tart contrast. Each ingredient you add makes this cake uniquely yours.

Serving and Storage Tips: How Best to Enjoy It?

This cake tastes best when served a bit cold, making it easier to slice. For storage, you’ve got options – room temperature for a few days, in the fridge for a week, or freeze it for those unexpected chocolate cravings.

This No-Bake Chocolate Cookie Cake isn’t just a dessert, it’s a celebration of effortless baking and rich, chocolatey pleasure. Whether you’re a seasoned baker or a novice, this recipe is a foolproof way to delight your tastebuds and impress your guests. So, why wait? Dive into the world of no-bake bliss and let the chocolate do the talking!

Ingredients for Lazy Cake

  • 7 oz of tea biscuits, digestive biscuits, graham crackers, animal crackers, Marie biscuits, or similar, crushed
  • ⅔ cup of margarine or vegan butter
  • 1 oz of 70% dark chocolate or semi-sweet chocolate
  • ¼ cup of brown sugar or any other sugar
  • 2 tablespoons of cocoa powder
  • Optional: 1 pinch of salt, ½ teaspoon of espresso powder, 2 teaspoons of vanilla extract

Ingredients for Silky Chocolate Topping

  • 4 oz of 70% dark chocolate
  • 1 cup of single soy cream or cream of choice
  • 4 tablespoons of crushed biscuits for garnish

Instructions for Making Lazy Cake

  1. Begin by breaking the cookies into small chunks. Aim for medium-sized pieces to maintain the cake’s texture.
  2. Melt margarine and chocolate over low heat in a saucepan. Stir in sugar and cocoa powder until dissolved. If desired, add salt, espresso powder, and vanilla extract.
  3. Mix in the crushed cookies, ensuring they’re well coated.
  4. Transfer the mixture into a lined loaf tin, smoothing the top with a spoon. Cover with plastic wrap or foil and refrigerate for at least 1 hour.

Making the Silky Chocolate Topping

  1. Melt half the cream with the dark chocolate in a saucepan over low heat. After melting, turn off the heat and mix in the remaining cream.
  2. Pour the topping over the chilled cake and return it to the fridge for 3-4 hours or overnight. Before serving, garnish with finely crushed biscuits.

Additional Tips

  • No tin? Form the mixture into a log using parchment paper or cling film.
  • Customize with add-ons like toasted nuts, seeds, orange zest, or dried fruit.
  • For an adult version, consider adding rum, bourbon, or amaretto.
  • Substitute dark chocolate with chocolate chips for convenience.
  • Serve cold, slicing as desired.
  • Refrigerate in an airtight container for up to 6 days, or freeze individual slices for 2-3 months.

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1 Comment

  1. Dulcie Darr

    All the recipes look fantastic

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