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Slice of 3-ingredient mozaic cake (Petit Beurre biscuit cake) with chocolate ganache mosaic, served on a plate.

3-Ingredient Mozaic Cake (Petit Beurre Chocolate Biscuit Cake)

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A no-bake mozaic cake made with Petit Beurre biscuits, chocolate ganache, and cream. Quick to assemble, chills firm, and slices into neat squares with a mosaic pattern.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course: Cake, Dessert
Cuisine: International
Ingredients Method Video Notes

Ingredients
  

  • 400 g Petit Beurre biscuits
  • 150 g milk chocolate
  • 150 g dark chocolate
  • 300 ml heavy/sweet cream 35%
  • 50 –80 ml milk for dipping biscuits

Method
 

  1. Set aside 100 g of the biscuits (keep them whole). Break the remaining 300 g into large pieces and place them in a big bowl.
  2. Break the milk and dark chocolate into a heatproof bowl. Heat the cream until it just reaches a boil, then pour it over the chocolate. Wait 1–2 minutes, then whisk until smooth and glossy.
  3. Pour the ganache over the broken biscuits and mix gently until all the pieces are coated.
  4. Arrange a layer of whole biscuits dipped briefly in milk in a baking tray (line with parchment if you want easy lifting). Spread the biscuit–ganache mixture over the layer and level it out.
  5. Dip the remaining whole biscuits briefly in milk and arrange them on top. Press lightly.
  6. Refrigerate for 1–2 hours (or until firm), then cut into squares.

Video

Notes

  • Break biscuits into chunks (not crumbs) for a clearer mosaic pattern.
  • Dip whole biscuits quickly in milk—just a fast dip—to avoid soggy layers.
  • For cleaner slices, chill longer and wipe the knife between cuts.

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