Lazy Cake Recipe

Ingredients

• 400 g (1 bag)digestive biscuits
• 170 g (¾ cup; 1½ sticks)unsalted butter
• 6 tablespoonsunsweetened cocoa powder
• 1egg
• 60 ml (¼ cup)whole milk
• 100 g (½ cup; or 150 g / ¾ cup for extra sweetness)sugar
• 1–2 tablespoonscognac

Instructions

1. 1

   Break the biscuits

   Break the biscuits into large pieces by hand or with a heavy object, then set them aside.

2. 2

   Start the chocolate

   Melt the butter in a saucepan over medium heat, then add the sugar, cocoa powder, milk and egg.

3. 3

   Mix until smooth

   Keep stirring until the butter has melted completely and the ingredients are well combined.

4. 4

   Add the cognac

   Turn off the heat and leave the mixture to cool for 2 minutes, then stir in the cognac.

5. 5

   Coat the biscuits

   Fold the chocolate mixture into the biscuit pieces, taking care to coat them all.

6. 6

   Shape the mixture

   Tip the mixture onto cling film or parchment paper.

7. 7

   Chill the log

   Wrap it tightly into a log shape and freeze for 2–3 hours.

What is lazy cake?

Lazy cake is a chilled, no-bake sweet made by binding broken biscuits with a chocolate mixture and shaping everything into a log. Versions are found across Middle Eastern and European home cooking, with recipes varying from household to household.

Here, digestive biscuits bring a toasted, crumbly crunch, while cocoa, butter and sugar make a rich coating. The short preparation and freezer setting make it a practical dessert when you do not want to bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 11g protein, 105g carbs, 52g fat.

Digestive biscuits and sugar provide most of the carbohydrates, while butter supplies much of the fat; the egg and milk contribute a smaller amount of protein. Serve a slice with fresh fruit and, if you like, plain yoghurt for a more balanced plate.

The biscuit pieces

Large pieces: break the biscuits by hand or with a heavy object rather than crushing them into crumbs. Bigger chunks keep their texture and give the finished slices a clear contrast between biscuit and chocolate.

Digestives: their lightly sweet, wheaty flavour pairs well with cocoa. Keep the pieces roughly varied, but avoid leaving any so large that they make the log difficult to slice.

Making the chocolate mixture

Gentle heat: stir the butter, sugar, cocoa, milk and egg together over medium heat until the butter has melted and the mixture is combined. Keep stirring so the cocoa disperses rather than clumping.

Egg safety: the method does not give a target temperature for the mixture. For a safer option, use a pasteurised egg, or heat the mixture sufficiently to cook the egg while stirring; avoid letting it catch on the base of the pan.

Coating and shaping

Even coating: fold the chocolate mixture through the biscuits until the pieces are covered. Work steadily while the mixture is still pliable, using a spatula to lift from the bottom of the bowl.

Tight wrap: bring the paper or cling film around the mixture and compact it into a log. A snug wrap helps the cake hold its shape once chilled.

Chilling and slicing

Setting time: freeze the wrapped log for 2–3 hours, as specified in the method. It should be firm enough to slice cleanly without the biscuit pieces falling away.

For neater slices, unwrap the log and use a sharp knife. If it is very hard straight from the freezer, let it stand briefly before cutting.

How to serve it

Serve lazy cake in small slices alongside tea or coffee; its chocolate and biscuit flavours are rich enough to stand on their own. Fresh berries or sliced fruit can add a bright contrast.

For a simple dessert plate, add plain yoghurt or a spoonful of lightly whipped cream. Keep any accompaniments separate so each person can choose how much to add.

Recipe notes & tips

• Leave the biscuits in chunky pieces so they retain a crisp texture in the finished log.
• Stir continuously as the chocolate mixture heats to help it combine smoothly.
• Use pasteurised egg if you cannot confirm that the mixture has been heated sufficiently to cook the egg.
• Fold gently so the biscuit chunks do not break down into crumbs.
• Wrap the log tightly and compact it before freezing for more even slices.
• Let a very firm log stand briefly before cutting.

Variations

• Extra sweet: use 150 g sugar, the stated ¾-cup alternative, instead of 100 g.
• No cognac: leave it out for a version without alcohol.
• Different biscuits: use another plain, crisp biscuit in place of the digestives.
• Citrus note: add a little finely grated orange zest to the chocolate mixture.
• Nutty crunch: fold chopped toasted nuts through the coated biscuits.

Common mistakes to avoid

• Crushing the biscuits too finely: keep them in large pieces so the log has a crunchy texture.
• Leaving cocoa lumps: stir it into the warm butter mixture thoroughly as it heats.
• Stopping before the butter melts: keep mixing until the ingredients are fully combined.
• Adding cognac while the mixture is very hot: turn off the heat and wait the stated 2 minutes first.
• Wrapping loosely: pull the paper or cling film snugly around the mixture to help it hold a log shape.
• Slicing straight from the freezer: if the log is too hard, let it stand briefly before cutting.

How to store

Keep the wrapped log in the freezer and cut slices as needed. It can also be stored in an airtight container in the fridge for up to 3 days; let frozen slices soften briefly before serving. No reheating is needed.

Frequently asked questions