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lazy cake

Lazy Cake Recipe

Bernice Baran
This lazy cake is my take on the classic Romanian Salam De Biscuit. It's a cooked chocolate mixture poured over crushed animal crackers to make a cake like texture and topped with dark chocolate ganache. Keep it simple vanilla or add rum, kahlua or bourbon.
4.83 from 34 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 4 hours
Total Time 4 hours 15 minutes
Course Brownies & Bars
Cuisine Romanian
Servings 16 large slices
Calories 394 kcal

Equipment

Ingredients
  

Cake

  • 1 cup (227g) salted butter
  • 1/2 cup (40g) unsweetened cocoa powder (I like dutch-process) spooned and leveled
  • 1 cup (200g) granulated sugar
  • 1 cup (8oz) whole milk
  • 1 Tbsp vanilla extract or 1-2 Tbsp of Rum, Kahluha, Amaretto, etc.
  • 425 g animal crackers roughly chopped (pulsed leaving chunky pieces)

Ganache

  • 1 cup (6oz) dark chocolate
  • 1/2 cup (4oz) heavy whipping cream

Instructions
 

Cake

  • Line an 8 inch square pan with parchment paper, leaving an overhang for easy removal. Secure it with binder clips.
  • In a medium saucepan over medium heat, melt the butter. 
    1 cup (227g) salted butter
  • Add the cocoa powder and granulated sugar and whisk until they’re combined and smooth.
    1/2 cup (40g) unsweetened cocoa powder (I like dutch-process), 1 cup (200g) granulated sugar
  • Add the milk and whisk frequently (not aggressively) for about 5 minutes. Around five minutes the mixture should begin to boil, whisk frequently for another 10 minutes.
    1 cup (8oz) whole milk
  • The mixture thickens a little but not significantly. Remove from the heat and add the vanilla extract or other flavorings. 
    1 Tbsp vanilla extract
  • Fold in the animal crackers and spread into the prepared pan. Refrigerate or freeze for at least an hour. 
    425 g animal crackers

Ganache

  • Place the chocolate chips in a medium size bowl and set aside.
    1 cup (6oz) dark chocolate
  • Place the cream in a small saucepan, over medium-low heat, and bring to a gentle simmer. 
    1/2 cup (4oz) heavy whipping cream
  • Swirl the pan to make sure it is heating evenly. You want the edge of the cream to be bubbling, not the whole cream boiling. 
  • Pour the cream over the chocolate chips and cover with a lid for 2-3 minutes. Then slowly stir the chocolate and cream until they’re smooth and combined. 
  • Spread on top of the cooled 'cake' and top with more animal cracker crumbs. 
  • Refrigerate for at least 2-3 hours, until it feels firm enough to slice.

Notes

*you can use any kind of cracker, like animal crackers, vanilla wafers, graham crackers, etc.

Nutrition

Serving: 1gCalories: 394kcalCarbohydrates: 44gProtein: 3gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 42mgSodium: 228mgFiber: 2gSugar: 27g
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