Name: Mosaiko: No-Bake Chocolate Biscuit Cake
Yield: 10
Cuisine: Greek
Ingredients: 16 oz (454g) Biscoff cookies or your favorite tea biscuits; 1 cup (200g) granulated sugar; 1 cup (250ml) milk; 1/2 cup (60g) unsweetened cocoa powder; 4 oz (113g) semi sweet chocolate, chopped; 8 oz (227g) unsalted butter, cubed; 1 teaspoon pure vanilla extract; 4 oz (113g) semi-sweet chocolate, chopped; 1/2 cup (125ml) heavy whipping cream; 1 teaspoon pure vanilla extract; berries; whipped cream; ground nuts (pistachios, almonds, or hazelnuts); sliced almonds; sprinkles or candied beads/pearls

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Watch the Video:

I make Greek Mosaiko every time I visit my sister in New York. The second I get there, my niece and nephew, Ellie and Evan, ask when we’re going to make “chocolate cupcakes.” We make the cupcake version because they’re fun, and the kids really like getting in there, breaking up the cookies, and eating a few pieces while we do it. However, I want to share the grown-up version I make in a springform pan. It’s so easy to make, and it looks beautiful when serving. This recipe can easily be doubled, finished in a loaf pan, and sliced for serving if you have a crowd coming over. I can’t wait for you to try it!

This will be your go-to easy cake recipe

Slightly crisp toffee flavored cookie
So chocolatey
Not too sweet
Quick, easy no-bake chocolate cake that’s fun to make!

No-bake Ingredients

Biscoff cookies or your favorite tea biscuits

For the Chocolate Sauce:

Granulated sugar
Milk
Unsweetened cocoa powder
Semi-sweet chocolate –chopped
Unsalted butter –cubed
Pure vanilla extract

For the Chocolate Glaze:

Semi-sweet chocolate, chopped
Heavy whipping cream
Pure vanilla extract

Chocolate Cake Garnish options:

Berries
Whipped cream
Ground nuts (pistachios, almonds, or hazelnuts)
Sliced almonds
Sprinkles or candied beads/pearls

How to make Mosaiko No-bake Chocolate Biscuit Cake

Line the bottom of a 9-inch (23cm) springform pan with parchment paper.
Break the cookies and add them to a large mixing bowl.

Prepare the chocolate sauce

In a saucepan, add all the sauce ingredients except for the vanilla extract and semi-sweet chocolate.
Cook over medium heat and whisk together.
Once everything has melted, turn off the heat and add the vanilla and chopped chocolate.
Whisk together until the chocolate melts, and pour the sauce over the biscuits.
Stir together until the cookie pieces are completely coated.

Then, pour the mixture into the prepared pan and press it down to compress.
Chill in the refrigerator or freezer until set –about 1 hour or overnight.

Prepare the chocolate glaze

Heat the cream in a small saucepan until scalding hot.
Meanwhile, place the chocolate in a bowl, then pour the hot cream on top.
Whisk together until smooth and shiny.
Add the vanilla and whisk together.

Remove the cake from the pan and transfer it onto a serving platter/cake stand.
Pour the glaze on top and spread evenly.
Allow the glaze to set and garnish with your favorite things.

Garnish and serve

I had candy pearls that I found at the cake decorating shop, so I used those in my video to decorate each piece. However, the options here are unlimited. Take it to the next level by lightening it up with whip cream and berries on top or candied nuts. For a pop of color, use some ground pistachios or sprinkles. Make it your own by using your favorites, and serve it with a hot cup of coffee. Kali Orexi!

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