Easy No-Bake Mosaic Cake with Chocolate Ganache

Name: Easy No-Bake Mosaic Cake with Chocolate Ganache
Prep time: 20 min
Cook time: 5 min
Total time: 230 min
Yield: 8
Cuisine: Dessert
Ingredients: 300 g Petibor Biscuits (approximately 1.5 packs); 250 ml Milk (approximately 1.5 cups); 25 g Cocoa Powder (approximately 2.5 tablespoons); 75 g Butter (unsalted); 100 g Granulated Sugar (approximately 1/2 cup); 200 ml Liquid Cream (for the topping, heavy cream or whipping cream); 120 g Dark Chocolate (for the topping, chopped or in chips)

Indulge in a simple yet delicious no-bake mosaic cake, made with crushed biscuits enveloped in a rich chocolate sauce and topped with a smooth dark chocolate ganache. This recipe is perfect for a quick dessert without turning on the oven, requiring only a few hours of chilling to achieve a firm, sliceable treat.

#No-bake cake

#Chocolate cake

#Biscuit cake

#Dessert

#Easy recipe

#Sweet treat

#European dessert

Chocolate sauce ingredients heating

Recipe Information

20m

Prep Time

Cook Time

3h 50m

Total Time

Servings

Easy

Dessert

English

Nutrition (per serving)

480

Calories

Protein

48g

Carbs

25g

Fat

Mixing biscuits with chocolate sauce

Ingredients

Petibor Biscuits
(approximately 1.5 packs)
300 g
Milk
(approximately 1.5 cups)
250 ml
Cocoa Powder
(approximately 2.5 tablespoons)
25 g
Butter
(unsalted)
75 g
Granulated Sugar
(approximately 1/2 cup)
100 g
Liquid Cream
(for the topping, heavy cream or whipping cream)
200 ml
Dark Chocolate
(for the topping, chopped or in chips)
120 g

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Shaping the cake in the mold

Instructions

0/9 completed

1
In a saucepan, combine milk, granulated sugar, and cocoa powder. Heat over medium heat, stirring continuously until the sugar dissolves and the mixture is well combined and slightly simmering.
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In a saucepan, combine milk, granulated sugar, and cocoa powder. Heat over medium heat, stirring continuously until the sugar dissolves and the mixture is well combined and slightly simmering.
5m
Ensure sugar is fully dissolved for a smooth sauce. Do not boil vigorously.
2
Remove the saucepan from the heat and add the butter. Stir until the butter completely melts and is fully incorporated into the chocolate mixture.
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2m
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Remove the saucepan from the heat and add the butter. Stir until the butter completely melts and is fully incorporated into the chocolate mixture.
2m
The residual heat from the sauce should be sufficient to melt the butter.
3
Break the petibor biscuits into medium-sized pieces (not too fine) into a large mixing bowl.
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Break the petibor biscuits into medium-sized pieces (not too fine) into a large mixing bowl.
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Varying sizes of biscuit pieces will create the 'mosaic' effect.
4
Pour the warm chocolate sauce over the broken biscuits. Gently mix with a spatula or spoon until all the biscuit pieces are evenly coated with the chocolate sauce.
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Pour the warm chocolate sauce over the broken biscuits. Gently mix with a spatula or spoon until all the biscuit pieces are evenly coated with the chocolate sauce.
3m
Be gentle to avoid crushing the biscuits too much, preserving the mosaic texture.
5
Line a loaf pan or desired mold with cling film, leaving an overhang on the sides. Transfer the biscuit and chocolate mixture into the prepared mold, pressing it down firmly and evenly with the back of a spoon or your hands.
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Line a loaf pan or desired mold with cling film, leaving an overhang on the sides. Transfer the biscuit and chocolate mixture into the prepared mold, pressing it down firmly and evenly with the back of a spoon or your hands.
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The cling film will make it easy to remove the cake from the mold once set.
6
Cover the mold with the overhanging cling film and refrigerate for at least 2-4 hours, or until the cake is firm and set.
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Cover the mold with the overhanging cling film and refrigerate for at least 2-4 hours, or until the cake is firm and set.
1m
Allowing adequate chilling time is crucial for the cake to hold its shape when sliced.
7
Prepare the chocolate ganache: Heat the liquid cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
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Prepare the chocolate ganache: Heat the liquid cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
5m
Ensure the chocolate is finely chopped for faster and smoother melting.
8
Once the cake is firm, invert it onto a serving plate and remove the cling film. Pour the prepared chocolate ganache over the top of the cake, spreading it evenly to cover the surface.
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Once the cake is firm, invert it onto a serving plate and remove the cling film. Pour the prepared chocolate ganache over the top of the cake, spreading it evenly to cover the surface.
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For a neat finish, let the ganache drip slightly over the sides.
9
Refrigerate the cake for another 30 minutes to allow the ganache to set. Slice with a warm, sharp knife and serve.
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Refrigerate the cake for another 30 minutes to allow the ganache to set. Slice with a warm, sharp knife and serve.
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Dipping your knife in hot water and wiping it clean before each slice will result in cleaner cuts.