Description
This no-bake Mosaic Cake is a nostalgic chocolate dessert made with crushed tea biscuits and a rich cocoa mixture, chilled to perfection and sliced to reveal a stunning mosaic pattern inside.
Ingredients
Scale
- 300 grams tea biscuits or digestive cookies
- 150 grams unsalted butter, melted
- 5 tablespoons cocoa powder
- 100 grams granulated sugar
- 100 milliliters milk
- 1 teaspoon vanilla extract
- 100 grams dark chocolate (optional glaze)
Instructions
- Line a loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine the melted butter, cocoa powder, sugar, milk, and vanilla extract. Stir until smooth and well blended.
- Break the biscuits into chunks and fold them into the chocolate mixture until fully coated.
- Spoon the mixture into the prepared loaf pan and press down gently to form an even layer.
- Chill in the refrigerator for at least 4 hours or overnight until firm.
- If using glaze, melt dark chocolate and pour over the chilled cake. Chill for another 15 minutes to set.
- Slice and serve cold for best texture and flavor.
Notes
- Use a mix of biscuit sizes for better texture.
- Letting the cake chill overnight gives cleaner slices and deeper flavor.
- For a vegan version, use plant-based milk and butter alternatives.
- Add toasted nuts or dried fruit for extra flavor and crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: mosaic cake, no-bake dessert, chocolate biscuit cake, Turkish cake, easy dessert recipe