The 15-Minute No-Bake Chocolate Cake Trick That Rivals High-End Bakeries

After a hard day at work, you barely want to sweat over a hot stove or deal with the stressful math of baking a traditional cake from scratch when a sudden dessert craving hits.

Well, there will be no such problem with this cake that uses store-bought chocolate biscuits layered with a luxurious blend of condensed milk and heavy sour cream (stick to at least 25% fat to ensure it sets beautifully without turning into a runny mess).

Ingredients: 500 g of 25–30% fat sour cream, 250–300 g of condensed milk, 400–500 g of chocolate cookies, 150 ml of milk.

For the glaze: 100 g of milk chocolate, 80 ml of 20–33% fat heavy cream.

Combine the sour cream with the condensed milk and stir gently until smooth. Spread a thin layer of the cream mixture on the bottom of the pan.

Quickly dip each chocolate cookie into the milk and arrange them in a tight layer. Alternate layers of cookies and cream until the pan is full.

Cover the top layer completely with cream. For the glaze, pour hot cream over the chocolate and stir thoroughly until you get a smooth, shiny mixture. At first, it may seem lumpy, but keep stirring and, if necessary, heat it up a little more.

Pour the glaze over the cake and, if you like, decorate with chocolate sprinkles, nuts, or berries.

Place the dessert in the fridge for at least 30 minutes to let it set.