If you’re looking for a show-stopping, no-bake dessert that’s easy to make, this chocolate mosaic dome cake is perfect. It combines crunchy biscuits with a rich, chocolatey mixture and is shaped into an elegant dome. To make it even more irresistible, we top it with a smooth, glossy chocolate ganache.
This cake is great for special occasions or when you want to impress without spending hours in the kitchen. The best part? No oven is required! Just mix, chill, and enjoy a dessert that’s both crunchy and creamy in every bite. Break the digestive biscuits into small pieces.
Try not to crush them completely—keeping some larger chunks will give the cake a better texture. If you’re adding nuts, chop them into small pieces and mix them with the biscuits. Set aside. In a small saucepan, melt the butter over low heat.
Add the chopped dark chocolate and stir continuously until completely melted and smooth. Pour in the milk, cocoa powder, and powdered sugar. Stir well until the mixture is glossy. Remove from heat and add the vanilla extract. Mix well. Pour the melted chocolate mixture over the broken biscuits.
Using a spatula or wooden spoon, gently mix until all the biscuits are coated in the chocolate. Let the mixture cool for 5 minutes—this will help it hold its shape better. Take a medium-sized bowl (about 7-8 inches in diameter) and line it with plastic wrap, making sure to leave extra wrap hanging over the edges.
Transfer the biscuit and chocolate mixture into the bowl. Press it down firmly using a spoon or spatula to create a compact, dome-like shape. Smooth the top as much as possible. Cover the top with the excess plastic wrap and refrigerate for at least 4 hours (or overnight) until firm.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil. Remove from heat and add the chopped dark chocolate. Let it sit for 1-2 minutes without stirring. Gently stir the mixture until the chocolate is fully melted and smooth.
Add 1 tablespoon of butter and mix well to give the ganache a glossy finish. Take the dome cake out of the fridge and carefully remove it from the bowl by pulling up the plastic wrap. Place the dome onto a serving plate and peel off the plastic wrap.
Slowly pour the chocolate ganache over the top, letting it drip down the sides for an elegant effect. Use a spatula or spoon to gently spread the ganache if needed. Refrigerate for 30 minutes to allow the ganache to set. Slice and serve cold for the best texture.
Expert Tips for a Perfect Dome Cake;
Use a sturdy bowl for shaping the dome—glass or metal bowls work best.
Let the chocolate mixture cool slightly before mixing with biscuits to prevent them from getting too soft.
Chill overnight for a firmer texture that slices beautifully.
For extra decoration, sprinkle crushed nuts, chocolate shavings, or edible gold dust over the ganache.
Customization Ideas & Variations;
Crunchy Twist – Add chopped almonds, hazelnuts, or walnuts for extra texture.
Fruity Flavor – Mix in dried cranberries, raisins, or chopped dried apricots.
White Chocolate Version – Swap dark chocolate for white chocolate for a sweeter version.
Coffee Kick – Add 1 tsp of instant coffee powder to the ganache for a subtle mocha flavour.
Kid-Friendly – Add crushed Oreo cookies or mini marshmallows for a fun variation.
Serving Suggestions;
Serve chilled with a cup of coffee or tea.
Drizzle with caramel sauce or sprinkle with coconut flakes for extra flavour.
Pair with a scoop of vanilla or raspberry ice cream for a delicious contrast.
Storage & Make-Ahead Tips;
Refrigerate: Store in an airtight container in the fridge for up to one week.
Freeze: Wrap tightly in plastic wrap and freeze for up to two months. Thaw in the fridge before serving.
Make-Ahead: You can prepare the cake and ganache separately and assemble them on the day of serving.
This chocolate mosaic dome cake is not only stunning but also incredibly easy to make. The combination of crunchy biscuits, creamy chocolate, and a rich ganache topping creates a dessert that’s both elegant and satisfying. Whether you’re making it for a celebration or just to treat yourself, this no-bake cake will surely impress.
Ingredients;
For the Cake:
- 300g (10.5 oz) digestive biscuits (or tea biscuits), broken into small pieces
- 100g (3.5 oz) butter
- 100g (3.5 oz) powdered sugar
- 200g (7 oz) dark chocolate, chopped
- 50ml (3 tbsp) milk
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- ½ cup chopped nuts (optional)
For the Chocolate Ganache:
- 150g (5 oz) dark chocolate, chopped
- 100ml (½ cup) heavy cream
- 1 tbsp butter (for extra shine)
