No-Bake Tea Cookie Chocolate Cake (Chocolate Biscuit Cake)

Get ready for a chocolatey delight like no other! Our no-bake Tea-Cookie Chocolate Cake is a mashup of rich chocolate and the cozy vibes of your favorite tea cookies. It’s an easy, tasty treat that’ll make your tea time special. Let’s dive into the recipe and whip up some sweet magic! 🍫✨

FILLING:
2 cups (473 ml) milk ( used whole milk)
1-½ TB (12.5 g) sugar
2 TB (20 g) cornstarch
2 TB (15 g) of cocoa powder
½ cup (100 g) semi-sweet chocolate chips
1 TB (14 g) butter (salted)
14 oz (400 g) tea cookies (like Goya’s Maria Cookies)

GLAZE:
1 cup (236 ml) cream
2 cups (250 g) semi-sweet chocolate chips
1/2 Tsp (2.4 ml) vanilla extract
2 TB (28 g) butter (salted)

FILLING:

In a saucepan, mix the sugar, cocoa and cornstarch. Add the milk and cook over low heat, stirring continuously until it thickens. Add the ½ cup chocolate chips and the butter. Keep mixing until melted. Add the cookies to a ziplock bag and whack them lightly with a rolling pin. Don’t whack them too much, or they’ll turn to dust. Place the broken-up tea cookies in a large bowl, then pour the chocolate mix over the broken-up tea cookies.

Mix everything together well and pour into a 12 x 12-inch (30 x 30 cm) parchment-lined baking dish or similar. Use a spatula to spread it into an even layer.

GLAZE:

To make the glaze, melt the 2 cups (250 g) of chocolate chips in a saucepan over low heat, stirring continuously. Add the vanilla extract and the butter, then mix them to combine. Pour over the cake filling, spread evenly, then chill for 1.5 hours.

Cut it into squares and serve it chilled.