Mozaik Pasta (Mosaic Cake)

This no-bake dessert gets its name from the way it looks when sliced. The mix of broken biscuits and chocolate creates a beautiful mosaic-like pattern, which is why it's called mosaic cake, Mozaik Pasta in Turkish.

A Childhood Classic in Turkey

There’s probably no one in Turkey who doesn’t love Mozaik Pasta. It’s every child’s favorite treat and adults enjoy it just as much, often with sweet memories from their own childhood. Because it’s made with simple, affordable ingredients and comes together so quickly, it’s a go-to dessert for moms when their kids ask for something sweet.

In fact, for many people in Turkey, this is the very first cake they ever made as a child. That’s because it’s basically foolproof, there’s no way to mess it up! And the result is always the same: something incredibly delicious that brings joy to everyone who eats it. It disappears fast and never gets old.

About the Ingredients

You can find the full list of ingredients with exact measurements in the recipe card at the bottom of this page.

Turkish Mozaik Pasta is made with just two main things: plain biscuits and a simple homemade chocolate sauce.

Growing up in Turkey, we always made this cake with petit beurre biscuits (petibör bisküvi). So for this recipe, we bought the same kind from a Middle Eastern grocery store. These are plain tea biscuits, and the most popular brands in Turkey are Ülker and Eti.

But you don’t have to use those exact ones. Plain tea biscuits or digestive biscuits work well in the UK.

After doing some research (and getting help from our lovely Instagram followers!), we found that in the US, Marie biscuits, Goya Maria cookies, or Graham crackers can be good substitutes. We also learned that various petit beurre brands are sold online or in the international aisles of major supermarkets in many countries. So just go with whatever is easiest to find in your area.

We used just one type of biscuit, but you can mix plain and cocoa biscuits for a bit of variety.

For the chocolate sauce, you’ll need whole milk, unsweetened cocoa powder, sugar, butter, and milk chocolate.

We also add some chopped walnuts and pistachios. These aren’t part of the traditional version, but we love the chocolate-and-nuts combo, so we always go for it. Totally optional, though!

And finally, you’ll need a bit more chocolate to melt and drizzle over your mozaik pasta slices. You can use any kind of dark chocolate for this step.

How to Make Turkish Mosaic Cake

You’ll find the full instructions in the recipe card below, but here’s a quick overview:

Start by making a simple chocolate sauce with milk, cocoa powder, sugar, unsalted butter, and chocolate in a small saucepan. While it cools slightly, break the biscuits into small pieces. Mix everything together until the biscuits are fully coated. You can also add some chopped walnuts or pistachios for extra texture.

Once everything is mixed, spoon the mixture onto cling film and start shaping it. You can roll it into a log, or if you’d like to get that classic triangular look, wrap it tightly first, then use both hands to gently press along the top. This creates a sharper, prism-like shape.It doesn’t need to be perfect! The idea is simply to get triangle-shaped slices instead of round ones.

Alternatively, you can use a loaf cake pan: line it with plastic wrap, leaving extra hanging over the sides. Press the mixture into the pan firmly, then fold the overhanging wrap over the top to seal it completely.

Freeze for at least 4 hours until firm. Before serving, let it sit at room temperature for a few minutes, then slice and enjoy. Optionally, you can drizzle melted chocolate on top for a nice finish.

Wrap It Tight!

When shaping your Mosaic Cake on plastic wrap, it’s important to press and wrap it tightly. If it’s too loose, the cake may fall apart when you slice it later.

Make sure to roll it firmly and twist or fold the ends of the wrap to seal it well. This helps keep everything in place and prevents any leaking. 

Alternative Add-Ins

We love using walnuts and pistachios in our Mosaic Cake, but you can totally make it your own! Other nuts like hazelnuts, almonds, or pecans would work just as well.

If you like a bit of natural sweetness and chewiness, try adding chopped dried fruits like raisins, dried apricots, or even dried figs. Just mix them with the biscuit-chocolate sauce combo.d apricots, or even dried figs. Just mix them with the biscuit-chocolate sauce combo.

Make It Your Own!

We love melting some chocolate (dark or milk) and drizzling it over each slice after cutting. It gives that classic look you often see in Turkish pastry shops, where Mozaik Pasta is usually shaped into triangles and topped with a chocolate layer.

You can also sprinkle ground pistachios on the melted chocolate.

Of course, you can keep it simple. Mosaic Cake is just as delicious on its own with no toppings at all.

But if you’d like to change it up a bit, here are a few easy topping ideas:

• Dust the top with cocoa powder or powdered sugar before slicing
• Coat it with desiccated coconut or shredded coconut flakes.
• Top with fresh fruits like halved strawberries or cherries

Serving Suggestions

In Turkey, Mosaic Cake is almost always served with a glass of çay (Turkish tea) or Turkish coffee. And yes, even kids often drink tea, so they enjoy their cake with it!

If you're at a pastry shop, you might also see it served with a scoop of dondurma (Turkish ice cream) on the side. That’s a popular option and honestly, it tastes amazing together.

Storage

One of the best things about Mosaic Cake is that it keeps really well.

You can store the sliced cake in an airtight container in the fridge for up to 5 days. It stays firm and delicious straight from the fridge, no need to bring it to room temperature.

If you want to keep it longer, just wrap it tightly in cling film and freeze it. It will last in the freezer for up to 3 months. When you're ready to enjoy it, let it sit at room temperature for 10–15 minutes before slicing and serving. Still just as tasty!

Can I Make It Ahead?

Absolutely! Mosaic Cake is the perfect make-ahead dessert!

Since it needs time in the freezer to set, you can easily prepare it a day or two in advance. Just keep it wrapped well in the freezer and slice when you’re ready to serve.

It’s a great option for dinner parties, holidays, or anytime you want a stress-free dessert waiting in the freezer!

More Chocolate Recipes

• Chocolate Custard Cake
• Chocolate Yogurt Cake
• Chocolate Strawberry Cake
• Chocolate Beet Cake