This rich and chocolatey Lazy Cake, also known as Mozaik Pasta in Turkey, is a simple no-bake dessert made with just a handful of ingredients.
Just like Easy No-Bake Strawberry Tiramisu and Oreos Covered in Chocolate recipes, it comes together in about 15 minutes without the need for an oven or any special tools. And the best part is this crunchy chocolate fridge cake will impress both kids and adults!
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If you love rich and decadent chocolate desserts, check out my other recipes such as Moist Chocolate Cream Cake, Chocolate Nutella Babka Bread, Chocolate Strawberry Tartlets, and Chocolate Eclair Cake with Choux Pastry.
What is Mozaik Pasta - Lazy Cake
Lazy Cake is a rich and simple no-bake chocolate biscuit cake made with crushed tea biscuits and a smooth chocolate sauce. Made with crushed tea biscuits and a quick chocolate sauce, it’s a no-bake dessert that’s ready in minutes.
You’ll find versions of this sweet around the world—called Mozaik Pasta in Turkey, Chocolate Salami in Italy, and Kormos in Greece. It’s simple, nostalgic, and perfect for sharing.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information
- Biscuits - I use Petit Beurre biscuits as they are the most popular ones that we use in Turkey for making Mozaik Pasta (or Mosaic Cake). However, you can use whatever is available for you, such as digestive biscuits or graham crackers.
- Chocolate - Here in this Chocolate Biscuit Cake recipe, chocolate is the star of the show so it is important to choose a top-quality one you can afford. I use Lindt 70% dark chocolate but Valrhona chocolates are also quite popular.
- Butter - I melt the butter in the microwave before adding it to milk to make things quicker. However, you can melt the butter together with the milk. Both salted and unsalted butter works fine with this recipe.
- Milk - Milk provides the moisture necessary to help the sugar dissolve, and also thin out the batter making it much easier to mix with the biscuits. You can substitute it with orange juice.
- Cacao Powder - Same as when I am making no-bake dessert Classic Italian Tiramisu, I prefer using good quality unsweetened cocoa powder for a rich & bitter chocolate taste.
- Walnuts - They add extra crunch and flavor to Lazy Cake. Lightly toast them in the oven and crush them before adding them to the biscuits. You can substitute walnuts with pecan nuts, hazelnuts, or pistachio nuts.
- Icing Sugar - Because it melts quicker! You can use caster sugar if you prefer.
How to Make Lazy Cake - Mozaik Pasta
Preparing the Chocolate Sauce
Melt the butter in a microwave, and place it in a saucepan along with the milk, cacao powder, and icing sugar.
Give them a good stir, place the pan on medium-low heat, and bring it to a boil. Remove the pan from the heat and add the chocolate pieces.
When the chocolate pieces melt, give the mixture a good stir until the sauce is nice and shiny, and all the chocolate is incorporated.
Let the chocolate sauce cool down for 10 minutes while preparing the biscuits and lining the loaf pan with a cling film or parchment paper.
Preparing the Cake
Line a 23 cm (9") loaf pan with cling film or parchment paper, leaving an overhang to cover the cake later. This step is necessary to avoid the cake from sticking to the pan when you flip it. Break the biscuits into chunky pieces in a large bowl.
Chop or crush the walnuts (lightly toasted in a 160° C - 320° F preheated oven for 10 minutes), and add them to the biscuits.
Pour in the chocolate sauce and give them a gentle stir, making sure all is combined.
Transfer the mixture to the loaf pan and press it gently, making sure that the biscuits are firmly packed without any gaps.
Cover the top of the cake with overhanging cling film (or parchment paper), and place it in a freezer.
Freeze the cake for a minimum of 3 hours, remove the cling film and transfer it to a serving plate. Alternatively, if you're not serving it on the same day, you can place the cake in the fridge overnight.
Garnish with ground pistachio and/or desiccated coconut, slice, and serve.
Recipe Tips From the Chef
- Line a 23 cm (9") loaf pan with cling film or parchment paper to avoid the cake from sticking to the pan when you flip it.
- Chocolate is the star of the show so it is important to choose a top-quality one you can afford.
- Lightly toast the walnuts (or any other nuts you use) in a 160° C - 320° F preheated oven for 10 minutes to enhance the flavor.
Recipe FAQs
You can store the leftovers in the fridge for up to a week or in the freezer for up to 3 months. Simply portion them and place them in an airtight container before storing them.
Yes, you can prepare the cake a few days in advance and keep it in the freezer until you want to serve it. Let it sit at room temperature for half an hour before slicing and serving it.
You can turn this lazy cake simply by using gluten-free biscuits instead of regular tea biscuits.
Related Recipes
For more delicious no-bake dessert recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this rich, crunchy, and delicious Lazy Cake (Mozaik Pasta) as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Lazy Cake - Mozaik Pasta
Equipment
- 1 loaf pan
Ingredients
- 4 ½ oz butter (130 grams)
- 1 cup semi-skimmed or full-fat milk
- ½ cup icing sugar
- 3 tablespoon cacao powder
- 4 ½ oz dark chocolate (130 grams)
- 10 ½ oz tea biscuits (300 grams)
- 1 cup chopped walnuts (lightly toasted)
- chopped pistachio nuts and/or desiccated coconut (to garnish)
Instructions
Prepare the Chocolate Sauce
- Melt the butter in a saucepan, and add the milk, cacao powder, and icing sugar.
- Give them a good stir, place the pan on medium-low heat, and bring it to a boil.
- Remove the pan from the heat and add the chocolate pieces.
- When the chocolate pieces melt, give the mixture a good stir until the sauce is nice and shiny, and all the chocolate is incorporated.
- Let the chocolate sauce cool down for 10 minutes while preparing the biscuits and lining the loaf pan with a cling film or parchment paper.
Prepare the Cake
- Line a 23 cm (9") loaf pan with cling film or parchment paper, leaving an overhang to cover the cake later. This step is necessary to avoid the cake from sticking to the pan when you invert it.
- Lightly toast the walnuts in a 160° C (320° F) preheated oven for 10 minutes.
- Break the biscuits into chunky pieces in a large bowl and add the roughly chopped walnuts.
- Pour in the chocolate sauce and give them a gentle stir, making sure all is combined.
- Transfer the mixture to the loaf pan and press it gently, making sure that the biscuits are firmly packed without any gaps.
- Cover the top of the cake with overhanging cling film (or parchment paper), and place it in a freezer.
- Freeze the cake for a minimum of 3 hours, remove the cling film and transfer it to a serving plate.
- Alternatively, if you're not serving it on the same day, you can place the cake in the fridge overnight.
- Garnish with ground pistachio and/or desiccated coconut, slice and serve.
Video
Notes
- Line a 23 cm (9') loaf pan with cling film or parchment paper to avoid the cake from sticking to the pan when you flip it.
- Chocolate is the star of the show so it is important to choose a top-quality one you can afford.
- Lightly toast the walnuts (or any other nuts you use) in a 160° C - 320° F preheated oven for 10 minutes to enhance the flavor.
- You can store the leftovers in the fridge for up to a week or in the freezer for up to 3 months. Simply portion them and place them in an airtight container before storing them.
- Turn this lazy cake simply by using gluten-free biscuits instead of regular tea biscuits.
Katherine
It was so easy to make and turned out crunchy, chocolate and finger licking good !