No Bake Mosaic Chocolate Cake is also known as Chocolate Biscuit Cake or Chocolate Fridge Cake. These Marie / digestive biscuit Logs are very delicious and easy to make. This no egg, no bake recipe is perfect for kid’s party. It can be made in advance and stored in fridge for more than 3 months.
These Chocolate Biscuit Cake or Chocolate Fridge Cakes are the best way to satisfy your sweet craving instantly. Every time you crave a slice you simply take it out from the refrigerator and enjoy.
I have been making these Marie / digestive biscuit Logs for more than 30 years now. It has been the most appreciated gift, especially from kids who are now grown-ups. I love making them with kids as this is NO FIRE recipe as no cooking is involved. The whole process of breaking the biscuits into pieces, adding coco powder, pouring of milkmaid and cream is so satisfying. The kids enjoy every bit of turning these biscuits into an easy homemade dessert.
There are two ways of setting the cake. Either set it in a loaf pan lined with a cling film or roll into a log and wrap with aluminum foil or cling wrap. When I am making this with kids I prefer setting in a pan as this is easier. From the log will get round slices whereas from the pan we get rectangle slices. Both work for me but my personal favourite is the round one.
You may like to try our other similar recipes like No Bake Strawberry Chocolate Tart and Oreo Cheese Cake.
Prep time: 10 mins
Total time: 20 mins
Ingredients for No Bake Mosaic Chocolate Cake
300 grams Marie biscuits
1/2 tin condense milk
1/2 cup cream
2 tablespoon powdered sugar
2 tablespoon unsweetened cocoa powder
1 teaspoon instant coffee powder (optional)
2-3 drops of vanilla extract
Directions for No Bake Mosaic Chocolate Cake
- Break all the biscuits into small pieces taking care to end up too many crumbs.
- In a large pan add the biscuit and all the other ingredients mentioned.
- Mix well to combine. I love using my hands.
- For making round slices- roughly divide the mixture in three portions. Take one portion and try to make a tight ball by pressing between both the hands. Do this for all the three portions.
- Now working on each ball gently press and make the ball oblong, like a log. Similarly do for the rest. Wrap each log separately in cling wrap.
- For making rectangle slices- transfer half of the mix into the loaf tin. Spread evenly with a spoon. Place a sheet of baking paper (large enough to cover the surface) over the biscuit mix and press down hard. Make sure you fill all the gaps. Now add the rest of the biscuit mix and repeat the same again.
- Cover the pan with a cling wrap.
- Refrigerate for 2 to 3 hours.
- Keep it out of the fridge for 10 minutes before serving.
- Slice into half inch thick slices before serving.
- Enjoy the dessert!
Note: Keep it refrigerated in an air tight container all the time.
