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No-Bake Chocolate Mosaic Cake

SERVES: 8 • TOTAL TIME: 20 MINUTES

Ingredients:

  • 500g dark couverture chocolate, roughly chopped

  • 40g coconut oil, melted

  • 200mL cream

  • 150g Arnott’s Milk Coffee Biscuits (or similar)

  • Cocoa Powder for dusting

Directions:

  1. Add chocolate to a microwave-safe mixing bowl and cook on high for 1 minute or until melted. Stir and add coconut oil and cream. Stir to combine and set aside to cool for 10 minutes.

  2. Line a rectangular cake tin with cling film. Pour some of the chocolate mixture into the base of the tin, ensuring it is well covered. Make a layer biscuits over the chocolate, then pour more chocolate over the top. Repeat, until all biscuits and chocolate mixture has been used, ending with a chocolate layer.

  3. Place in the refrigerator for 5–6 hours to set.

  4. To serve, invert cake tin and remove cling film. Dust with cocoa powder.

Download Recipe Here:


This recipe is featured in The BARN Magazine 2024:


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