Mosaic Cake, also known as “Biscuit Cake,” is one of the most loved desserts across Morocco, mainly because it’s incredibly easy to make and requires absolutely no oven time. It’s simply a mix of biscuits and chocolate, topped with a smooth ganache that takes the flavor to the next level. If you’re looking for a quick dessert that will impress your guests, this is the recipe you need.

1. Why You’ll Love This Recipe

No baking required: No oven needed — just a saucepan and your fridge.
Quick and easy: Only about 15 minutes of active prep, the rest is just chilling time.
Beautiful mosaic texture: When sliced, the cake reveals chunks of biscuit creating a gorgeous mosaic pattern.
Balanced flavor: The slightly bitter cocoa pairs perfectly with the rich ganache, resulting in a dessert that’s not overly sweet.
Budget-friendly: Simple ingredients you can find in any supermarket.

2. Tools You’ll Need

Saucepan
Spatula or mixing spoon
Mold (round or square, depending on your preference)
Parchment paper or plastic wrap (to make unmolding easier)
Chocolate knife (for chopping the dark chocolate)
Refrigerator

3. Ingredients & Prep

(Using a 200 ml cup measurement)

For the biscuit mixture:

300 g plain tea biscuits — about 1.5 packs
250 ml milk (1.5 cups)
25 g cocoa powder (2.5 tbsp)
75 g butter
100 g granulated sugar (½ cup)

For the ganache:

200 ml heavy cream
120 g dark chocolate

Prep before you start:

Break the biscuits into small chunks (not crumbs — you want visible pieces).
Chop the dark chocolate into small pieces so it melts easily.

4. How to Make It — Step by Step

Prepare the chocolate mixture: In a saucepan, heat the milk, sugar, and cocoa powder together, stirring over medium heat until well combined.
Add the butter: Once the mixture is hot and combined, add the butter and keep stirring until fully melted.
Mix with the biscuits: Break the biscuits into small pieces, pour the hot chocolate mixture over them, and mix well so every piece gets coated.

Crushed tea biscuits mixed with chocolate mixture for no-bake biscuit cake

Shape it in the mold: Transfer the mixture into your mold, pressing it down firmly and evenly with a spoon or your hands. Cover the top with additional biscuits.

Pouring chocolate ganache over no-bake biscuit cake

Smooth dark chocolate ganache being stirred in a saucepan

Make the ganache: In another saucepan, heat the heavy cream until it just reaches a boil, then remove it from the heat.
Add the chocolate: Stir in the chopped dark chocolate until the mixture becomes smooth and glossy.

👉 Important tip: Make sure the ganache is at room temperature (not hot) before pouring it over the cake. If you pour it while still hot, the biscuits will absorb too much of it and the texture won’t turn out as nice.

Pour the ganache over the cake: Once slightly cooled, pour it evenly over the top of your cake.
Refrigerate: Chill in the fridge for at least 3–4 hours (or overnight if possible) until set and firm.

Close-up slice of Mosaic Cake showing layered biscuit and ganache texture

Slice and serve: Remove from the mold, slice into pieces, and serve cold.

Top view of finished Mosaic Cake ready to serve

5. Storage

In the fridge: Mosaic Cake keeps well in the refrigerator for 4–5 days, covered with plastic wrap or stored in an airtight container.
In the freezer: You can freeze it sliced or whole for up to a month. Thaw it in the fridge before eating (not at room temperature).
Note: If condensation forms on the ganache, simply pat it dry with a paper towel before serving.

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6. Frequently Asked Questions (FAQ)

Can I substitute the biscuits with another type? It’s not ideal, but you can use digestive biscuits or other plain dry biscuits — keep in mind the taste and texture will change slightly.

Can I make Mosaic Cake without butter? Butter helps the mixture become smooth and well-bound. You can substitute it with margarine, but the final taste will be slightly different.

Do I have to use dark chocolate, or can I use milk chocolate? You can use milk chocolate if you prefer a milder taste, but keep in mind the ganache will turn out a bit sweeter.

How long does it need to chill before eating? At least 3–4 hours, but if you leave it overnight, the ganache sets firmer and the slices come out cleaner.

Can I add nuts or dried fruit? Absolutely — chopped walnuts, raisins, or hazelnuts mixed in with the biscuits add great texture and flavor variety.

Why didn’t my ganache turn out smooth? This usually happens if the cream wasn’t hot enough when you added the chocolate, or if the chocolate pieces were too large. Stir patiently until it becomes fully smooth and homogeneous.

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