Mosaic Cake (No-Bake Biscuit Cake)
A rich, no-bake chocolate biscuit cake with a smooth ganache topping — easy to make and perfect for any occasion.
Ingredients
Biscuit Mixture
- 300 g plain tea biscuits about 1.5 packs
- 250 ml milk
- 25 g cocoa powder
- 75 g butter
- 100 g granulated sugar
Ganache
- 200 ml heavy cream
- 120 g dark chocolate chopped
Instructions
- In a saucepan, heat the milk, sugar, and cocoa powder over medium heat, stirring until well combined.
- Add the butter and stir until fully melted.
- Break the biscuits into small pieces. Pour the chocolate mixture over the biscuits and mix well.
- Transfer the mixture into a mold, pressing it down firmly. Cover the top with more biscuits.
- In a separate saucepan, heat the cream until it just reaches a boil, then remove from heat.
- Add the chopped dark chocolate and stir until smooth.
- Let the ganache cool to room temperature before pouring it over the cake (hot ganache will make the biscuits soggy and ruin the texture).
- Pour the ganache evenly over the cake.
- Refrigerate for 3–4 hours, or overnight, until set.
- Slice and serve cold.
Notes
- Ganache must be at room temperature before pouring — never pour it hot.
- Store in the fridge for up to 5 days, or freeze for up to 1 month.