No-Bake Three Chocolate Cake Recipe – made in a bundt pan, layers of white, milk and dark chocolate and Oreo cookie crust. Topped with chocolate ganache and fresh berries. A chocolate lover’s heaven!
Look at those layers? If you like chocolate, you should definitely try this dessert!
I made this for a party over the holidays.
Everyone loved it ! Now with Valentine’s Day just around the corner, it it the perfect time for a decadent chocolate dessert.
And this one looks super cool.
Chocolate layers, drippy ganache and it is made in a bundt pan, but it also is “no-bake”.
If you like the idea of a no-bake bundt cake, you may want to check out this Milk Strawberry Jell-O Mold Bundt Cake Recipe [1].
It has been very popular on the blog lately.
You may not remember, but back, when I started my blog and did not really know what I was doing, I shared with you a recipe for a Three Layer Chocolate Mousse Cake [2].
Then recently, I’ve been thinking to update some old posts with new photos. I decided to make the mousse cake again.
But I did not. I tried something different instead.
What ingredients do you need to make this No Bake Three Chocolate Cake?
- chocolate
- heavy cream
- gelatin
How to make this Three Chocolate Cake?
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In a saucepan, combine milk and cream and heat over medium heat, until it starts to boil.
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Remove from heat. Divide mixture into 3 equal parts, about 2 cups each.
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Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify.
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Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and whisk to combine.
-
Add gelatin and whisk to combine.
-
Generously spray a bundt pan with cooking spray. Pour mixture in the pan. Refrigerate for 30 minutes or more, until set.
-
Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify.
-
Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and whisk to combine.
-
Add gelatin and whisk to combine.
-
Carefully pour in the bundt pan, over the white chocolate layer. Refrigerate for at least 30 minutes, or until set.
-
Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify.
-
Place chocolate in a bowl and pour hot liquid over it. Add sugar. Let it stand for 1-2 minutes and whisk to combine.
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Add gelatin and whisk to combine.
-
Carefully pour mixture over the milk chocolate layer. Refrigerate for at least 30 minutes, or until set.
-
Process cookies in a food processor until fine crumbs. Combine with sugar and butter and mix to combine.
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When the dark chocolate layer is set, very gently add the crust layer, using a spoon to distribute it and then lightly press it over the dark chocolate layer. Refrigerate for 30 minutes.
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In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.
-
Place chocolate in a bowl and pour hot cream on top.
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Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until mixture gets smooth. Let it cool a little, before you use it, it still needs to be thin, so it drips down the cake.
-
When ready t0 remove the cake from the pan, use a hair dryer to heat the walls of the pan, or dip it in hot water for 30 – 60 seconds to loosen, then invert onto a serving platter.
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Pour chocolate ganache on top and add berries for garnishing.
This No-Bake Three Chocolate Cake is apparently a very popular cake.
I have not had it here in the States though.
I searched for the recipe and found it only in foreign languages, then I asked my mom and she had a recipe of some sort, which I used and adapted.
It is a panna cotta style cake. The flavors are similar to this Tri-Layer Chocolate Panna Cotta [3], that I shared in April.
Enough said, you probably don’t really care how I got the recipe idea.
What I love about this Three Chocolate No Bake cake is:
- the layers are perfect
- it is no-bake
- it requires minimal effort, you just heat the milk and cream and melt the chocolate, add gelatin and wait for each layer to set
- it is gorgeous, festive, perfect for celebration
- the fact that there are no cake layers, made with flour (excluding the Oreo layer), reduces the guilt when I have more then one slice at a time
Here is a look on the inside.
Again this is not a three chocolate mousse cake, this is a three chocolate “panna cotta” style cake, in a bundt pan!
I suggest that you use white, milk and dark chocolate from the same brand.
And either use chocolate bars or chocolate chips.
I used Ghirardelli chocolate chips in this No-Bake Three Chocolate Cake Recipe.
Hope you like it! I’m a huge fan of chocolate and I’m definitely making it again!
No-Bake Three Chocolate Cake Recipe
Video
Ingredients
HOT LIQUID:
- 4 cups (1 litre) heavy whipping cream
- 2 cups (500 ml) milk
FOR THE WHITE CHOCOLATE LAYER:
- 8 oz (250 grams) white chocolate or chocolate chips
- 1 pack unflavored gelatin, (Knox 7 grams/ 2 1/2 tsp)
- 2 tbsp cold water
FOR THE MILK CHOCOLATE LAYER:
- 8 oz (250 grams) milk chocolate or chocolate chips
- 1 pack unflavored gelatin, (Knox 7 grams/ 2 1/2 tsp)
- 2 tbsp cold water
FOR THE DARK CHOCOLATE LAYER: (SEE NOTES!)
- 8 oz (250 grams) dark (70 % cocoa) chocolate or chocolate chips
- 4 tbsp sugar
- 1 pack unflavored gelatin, (Knox 7 grams/ 2 1/2 tsp)
- 2 tbsp cold water
- optional: 1 tbsp dark cocoa powder + 1 tbsp sugar, , if the layer looks similar in color to the milk chocolate one (!!!see notes!!!)
FOR THE OREO LAYER/CRUST:
- 24 Oreo cookies, (I used double chocolate and left the filling, if using regular Oreos, scrape out the filling)
- 2 tbsp sugar, (optional)
- 4 oz (114 grams) melted butter
FOR THE GANACHE:
- 4 oz (120 gr) semi-sweet chocolate
- 1/2 cup (120 ml) heavy cream
OTHER:
- Berries for garnishing
Instructions
- In a saucepan, combine milk and cream and heat over medium heat, until it starts to boil.
- Remove from heat. Divide mixture into 3 equal parts, about 2 cups each.
FOR THE WHITE CHOCOLATE LAYER:
- Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify.
- Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and whisk to combine.
- Add gelatin and whisk to combine.
- Generously spray a bundt pan with cooking spray. Pour mixture in the pan. Refrigerate for 30 minutes or more, until set.
FOR THE MILK CHOCOLATE LAYER:
- Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify.
- Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and whisk to combine.
- Add gelatin and whisk to combine.
- Carefully pour in the bundt pan, over the white chocolate layer. Refrigerate for at least 30 minutes, or until set.
FOR THE DARK CHOCOLATE LAYER:
- Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify.
- Place chocolate in a bowl and pour hot liquid over it. Add sugar. Let it stand for 1-2 minutes and whisk to combine.
- Add gelatin and whisk to combine.
- Carefully pour mixture over the milk chocolate layer. Refrigerate for at least 30 minutes, or until set.
FOR THE OREO LAYER/CRUST:
- Process cookies in a food processor until fine crumbs. Combine with sugar and butter and mix to combine.
- When the dark chocolate layer is set, very gently add the crust layer, using a spoon to distribute it and then lightly press it over the dark chocolate layer. Refrigerate for 30 minutes.
FOR THE GANACHE:
- In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.
- Place chocolate in a bowl and pour hot cream on top.
- Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until mixture gets smooth. Let it cool a little, before you use it, it still needs to be thin, so it drips down the cake.
TO SERVE:
- When ready t0 remove the cake from the pan, use a hair dryer to heat the walls of the pan, or dip it in hot water for 30 – 60 seconds to loosen, then invert onto a serving platter.
- Pour chocolate ganache on top and add berries for garnishing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You may also like:
Lemon Blueberry Bundt Cake [10]
Croissant Creme Caramel Bread Pudding In a Bundt Pan [11]
Cranberry Pomegranate Bundt Cake [12]
Triple Chocolate Cheesecake [13]