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No-Bake Terrazzo Cake with Maria Cookies

This no-bake cake is a simple combination of crumbled cookies, an easy chocolate sauce, and chocolate ganache. It sets overnight in the fridge and when you cut it, the cookies and chocolate make a beautiful terrazzo pattern.

Course Dessert
Cuisine Spanish
Keyword cake, cake recipe, no-bake
Prep Time 15 minutes
Cook Time 7 minutes
Resting Time 9 hours
Total Time 9 hours 22 minutes
Servings 12 slices
Author we are all magic

Ingredients

  • 4 packages Maria Cookies - Galletas Marias 800g - you can substitute animal crackers

For the Sauce:

  • 1 cup sugar 200g
  • ½ cup Hershey's Special Dark Cocao Powder 60g - you can use regular cocoa powder if you like, but I like how the Special Dark makes the sauce black
  • 11 tbsp butter 150g - cut into chunks or slices
  • 1 cup water

For the Ganache:

  • 1 cup heavy cream
  • 8 ounces chocolate chips 240g - I used Ghirardelli Bittersweet chips

To Decorate:

  • LOTS of Sprinkles

Instructions

  1. Clip a piece of parchment paper into the bottom of your spring-form pan. Cut a strip of parchement the depth of the pan and line the sides with it.

  2. Crumble the Maria Cookies into a large mixing bowl.

  3. Add the chocolate sauce ingredients to a saucepan over low heat. Bring to a simmer while stirring constantly and then hold at a simmer for 7 minutes... while continuing to stir constantly. Really keep stirring because you don't want it to burn!

  4. Remove from heat and allow to sit and cool for 10 minutes.

  5. Pur the chocolate sauce over the crumbled cookeis and stir well. Make sure every piece is totally coated. It won't be a wet mix of ingredients, but there will be enough sauce to coat everything.

  6. Pour the mixture into the lined spring-form. Make sure to scrape all the extra sauce in and use a wooden spoon or spatula to press the mixture down as much as you can. Press it down anf try to make the top as flat as possible.

  7. Now the pan needs to rest in the fridge for an hour. I like to add another piece of parchment and put an 8-inch layer cake pan on top and stack on a heavy cast iron pan to weigh down the mix to hel compress it together.

  8. After an hour, begin to make your ganache. It's so easy, you just bring the heavy cream to the boiling point over medium-low heat. Stir constantly.

  9. Next add the chocolate chips and set aside for 3 minutes and then stir until the chocolate and cream are completely combined and silky smooth.

  10. Get the cake from the fridge and remove the weights and parchment. Pour the ganache over the top of the cake and tap the pan on the counter a few times to try to get out air bubbles. Add sprinkles and make it look amazing!

  11. Cover the pan with aluminum foil and put it in the fridge overnight.

  12. When you're ready to serve the cake, remove it from the fridge and allow it to sit for a few minutes. Un-spring the pan and slowly peel away the parchment from the sides. Carefully transfer the cake to a cake stand or plate.

  13. Cut with a clean and sharp knife and wipe down the knife after each cut. When the cake is very cold it can take a little effort to cut, but it yields the best looking slices. You can allow the slieces to come up a bit in temperature before serving, or just serve it cold.