No-Bake Three Chocolate Cake Recipe
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.
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.
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.
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Add gelatin and whisk to combine.
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Generously spray a bundt pan with cooking spray. Pour mixture in the pan. Refrigerate for 30 minutes or more, until set.
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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.
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Add gelatin and whisk to combine.
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Carefully pour in the bundt pan, over the white chocolate layer. Refrigerate for at least 30 minutes, or until set.
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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. Add sugar. Let it stand for 1-2 minutes and whisk to combine.
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Add gelatin and whisk to combine.
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Carefully pour mixture over the milk chocolate layer. Refrigerate for at least 30 minutes, or until set.
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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.
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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.
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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, 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
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
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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.
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Add gelatin and whisk to combine.
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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.
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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.
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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.
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Carefully pour mixture over the milk chocolate layer. Refrigerate for at least 30 minutes, or until set.
FOR THE OREO LAYER/CRUST:
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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.
FOR THE GANACHE:
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In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.
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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.
TO SERVE:
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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.
Recipe Notes
Nutrition Information
Calories: 434, Fat: 40g, Saturated Fat: 25g, Cholesterol: 92mg, Sodium: 168mg, Potassium: 239mg, Carbohydrates: 40g, Fiber: 1g, Sugar: 30g, Protein: 5g, Vitamin A: 1000%, Vitamin C: 0.5%, Calcium: 141%, Iron: 1.9%
You may also like:
Croissant Creme Caramel Bread Pudding In a Bundt Pan
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Three Layer Chocolate Panna Cotta
Chocolate Mascarpone Cheesecake Recipe
This is such a GORGEOUS cake, Mira! I am loving those gorgeous layers! And, of course, all that chocolate. This seriously looks perfect! You are so good at making and decorating cakes. What a perfect dessert this is, especially for Valentine’s Day!
This is one beautiful cake! Perfection Mira!
Coming to you via Wine’d down. This looks like something my family would love. The Oreo layer would be a huge hit. I might save this recipe for a Valentine yummy!
So perfect for Valentine’s Day! This is absolutely stunning Mira! Pinned!!
Oh my gosh, what a perfect cake! That layered slice is just absolutely drop-dead GORGEOUS!
This cake is a stunner, Mira! But, of course it is, because you made it and you seriously ROCK pretty cakes! I’m unfortunately allergic to chocolate, but this beauty has my husbands name written all over it! He is oreo and chocolate obsessed, so I totally MUST make this for him! I LOVE LOVE LOVE that it is no bake! I really have zero excuse to not make this for my hunny! 😉 Pinned! Cheers, dear!
Your cake making skills are second to none. Chocolate is my favorite cake and this will be the next cake I made. Stunning.
Mira, this cake is AMAZING! Absolutely gorgeous. And it’s no bake. Just perfect! Pinning and sharing!
Wow, this cake looks so yummy and no baking.
Bev
So in trying to come and comment on how yummylicious this looks, I pass all the other yummy bundt cake recipes and now, I’ll be going back to get lost in all your recipes =) Love your photos! I always get nervous with panna cotta making desserts. I LOVE LOVE them, but have the hardest time with melting chocolate down. #TurnItUpTuesday
Thanks so much Selena! What I’ve found works in most cases, is to not even met\lt the chocolate, just pour the hot milk/cream mixture over it, wait for 1 minute and whisk to combine. Hope this helps!
Wow, Mira, this cake is perfection indeed! What a beauty to look at! I don’t think I’ve ever had or seen a gelatin chocolate cake like this! Perfect layers and wow – that photo of that slice is Saveur blog award worthy!
Ha, I thought it was ice cream at first!
I came here from Brown eyed baker.
Thanks Mel! Yeah, it does look like ice cream, doesn’t it 🙂
I am so intrigued by these layers of chocolate…jello 🙂 I know this will be so light and fluffy.
This is one gorgeous cake, my friend!
Couldn’t wait to find out how you don’t have to bake this!
Yeah, it is set with gelatin! Thanks Maria!
OMG this is mouth watering good! Love it and great photography BTW. Thanks for linking up with Turn It Up Tuesday!
Thanks Jessi!
This is just so darn beautiful!
Sorry for such a silly question..When you say pour hot liquid over chocolate.. what liquid? How much?
The cake is exquisite.. such a beauty. Great skills
The hot liquid is a combination of milk and cream. You split it into 3 equal parts and pour it over the white, milk and dark chocolates. Then add gelatin in each. But you do that one at a time, wait until it sets and then do the next layer.
What a gorgeous creation!
If mine looks even half as lovely as yours does I’ll be thrilled! I cant wait to try this!
Before pouring the hot liquid over you have to wait 30mins between each pouring or maybe a little longer. Do you have to reheat the liquid each time or just go with whatever temperature it is on standing?
Yes, you do have to wait 30 minutes or more for each layer to set. The liquid needs to be kept hot or reheated, so it melts the chocolate. I would reheat it each time and remove it from the heat just before it is starting to boil. If you don’t reheat, it won’t melt the chocolate and gelatin would not dissolve.
I want all of these cakes!
Thank you! Will send some 🙂
This is gorgeous! I could go for a slice right now!
Just wondering, I have the first layer done and in the fridge but it’s been over an hour and it doesn’t look ready yet. I followed the recipe exactly but not sure how much it will firm up so I can add the second layer
Hi Heather, if you’ve used the correct amount of gelatin (and please make sure you use a band new, unopened pack of gelatin for each layer!) after 30-45 minutes, you can carefully add the second layer. Please make sure you also use a metal bundt pan. I’ve made it many times and never had issues like a layer not setting. Let me know.
the layers will not set hard, but the top should not be sticky to the touch.
It’s beautiful! Don’t heat the pan to long it will liquify again.. I would like to know if there is a way to cut the sweetness? I found extremely sweet.
Hi, Lisa, Thanks! Since there is almost no sugar it the recipe, feel free to try to make it less sweet, but I don’t think I can do so. I use standard store bought chocolates which are sweet.
Hi Mira, I came across your recipe and had to try it. It came out looking great! If I can improve upon it for next time, my dark chocolate layer turned out almost the same colour as my milk chocolate. I used ghirardelli milk chocolate chips and the bittersweet 60% cacao chips, I’ll try with 70% cacao (like you did) next time. Also, the ganache ended up runny, I’ll try adding a little butter next time (from another recipe). I posted it on Instagram and tried to flag it your way, but unfortunately your account didn’t show up. I’ll check out your other recipes from the blog. Any book yet?
Thanks! Ganache could be hardened in the fridge, too. I like it more runny, so the layer of ganache over this particular cake it thinner. You can definitely use your own recipe for that! No book yet 🙂 My Instagram handle is @cookinglsl, feel free to tag me anytime you make my recipe!
Your cake looks amazingly delicious, what a great recipe for summer when something cool for a dessert!!
Wishing you a great week and an Invitation to stop by Friday Features to share what you have going on!
Curious what you used for the spray- cooking spray or one more for baking (with the “flour” in it)? Thanks!
Hi, I just use the one with oil. Never tried the one with flour in it, I must get it.
Hey Maria,
I have stage 1 in the fridge at the moment! Very excited to see how it comes out.
Question about the chocolate sauce. Can I make that in advance, por over then refrigerate? I’m taking it to a dinner party tonight and would like not to have to do anything there.
Thanks
Hi Elisa, hope you like the dessert! Yes, you can pour over the sauce in advance. Mine is a little on the runny side, but you can make it thicker, by adding some more chocolate if you’d like. Let me know how it turns 🙂
MY COMMENT IS I HAD A GOOD LAUGH, ALTHO THE recipy looked gegorgous and i am goinv to make it because it looks so yum i get to the half lf way of reading this recipe when an add came on about what are the causes of heart failiure, i look at the cake and think that sure could bring on a corony then just shrug my shoulders and keep on reading, i will be baking it anyway.
Funny, I need to remove this add, since it doesn’t look good next to this cake! I do have a vegan chocolate cake recipe, which is healthier, but you know, it is still a cake!
Hello there talented cake maker… It’s certainly a head turner makes u stop what your searching and read through the possibility of making it. Truly a gorgeous cake. I have a question please… I prefer using agar agar in place of the gelatin… Would you help me out in how I can incorporate it instead of the gelatin into the recipe if possible please ?
Thank you for your valuable time , looking forward to your reply and making this beauty.
Hi, thanks for the nice words!
I have not used Agar Agar for this particular recipe. So I’m not sure how it will turn out. I have used Agar Agar in other recipes though. I know that if you substitute, you have to use equal amounts of Agar Agar to Gelatin.So instead of gelatin for each layer, please use the same amount of Agar. Let me know if any questions. Again, I have not tried this particular recipe with Agar, but I hope it works.
I dont want to use gelatine is it ok
I have not tried the recipe without gelatin, so I can not say that it is ok.
Looks divine! I have a question. The cream and milk used in the ingredients seem to be used for the cake but there are no amounts of cream and chocolate listed for the ganache. How much should I use or have I missed it somewhere in the instructions? Thanks
Thank you Nicole! It is in the recipe, it says : for the ganache: 4 oz (120 gr) semi-sweet chocolate,
1/2 cup (120 ml) heavy cream
I am considering taking this to a Mother’s Day dinner that we are going to next weekend. But, it’s an hour and a half drive. Would it hold up that long out of the fridge? If so, should I release it before or after getting there? It is beautiful and my mother in law adores panna cotta, so it seems like a great choice!
Hi Taira, I think to will hold out of the fridge for that long, but if the temperature isn’t over 75 F. Also it is best if you release it when you get to the destination, because it is a little wiggly. Hope you guys like the recipe!
Thanks so much! Luckily we’re in Canada and it’s not too hot here yet! Should be all good then! I look forward to trying it out!
Hi I’m not sure when the layers are set. It’s a beautiful cake and would love to present it for mother’s day dinner. Can you please help me
The layers may appear wiggly, but if you use a good quality gelatin, which is not expired and if you follow my instructions, they should be set at 30 minutes (for each layer). To play it safe you may allow extra time for each layer, like 30-60 minutes more, if you have the time. After the first layer has set (you waited at least 30 minutes) , slowly pour the second on top. Allow it to set in the fridge and add the second. Repeat for the third. Then you allow them to set for 2 hours and add the Oreo layer. Just follow the instructions and it should work.
This is an absolutely gorgeous no bake cake. What a treat for the eyes and am sure it would be for the palette. I plan to make this as soon as possible. 🙂
I would be much obliged if you could clarify this for me. I would like to try it out (also) in 5 inch or 4 inch mini bundt pans. How many mini pans would this recipe require in either or both ? Thank you in advance.
Hi Sanghamitra, I’ve never tried it in mini bundt pans, but looking at the recipe, I would guess it makes between 6-8 4-inch pans, and 5-6 5-inch pans. Let me know how it turns out 🙂
Thank you so much for your quick response. Really appreciate it. Shall keep you in the loop , for sure , once I get going with it. 🙂
Thank you! I’m hoping it works, because I’ve never tried it. If for some reason you have lest over mixture, you can layer it in small cups.
I”m wondering if you copied the “for the ganache” instructions from another recipe because it says to add peppermint which isn’t listed as an ingredient.
Yes I did copy it from another recipe of mine. No peppermint in this one.
Can this recipe be made a few days in advance, refrigerate, then day of unmold it and pour ganache over top, garnish and refrigerate again? Thanks so much.
Hi, I’ve never made it in advance, but I don’t see a reason why it can not be. I believe it will be fine. Hope you like it!
Wow that looks amazing! Im wondering if i can freeze it after its done to make it “icecream” like cake. what do you think? either way, CANT WAIT TO TRY!
Hi Netta, I think that freezing will work fine. Let me know how it goes.
This cake looks gorgeous. I am wondering though, could it be put in freezer overnight. I would love to do a mirror glaze on it. Am excited to get my chocolate fix.
Hi TJ, I’ve never put it in the freezer. It is jelly like cake and I’ve frozen jelly, so I think it should work, just not 100% sure. Let me know! I use mousse or creme for mirror glazed cakes, which I freeze before glazing, I don’t see why this shouldn’t work.
Hello. I love the recipe and would like to try it out but over here we can’t get heavy whipping cream. How the highest amount of fat we can get in cream is about 30 and no special for whipping. Will it still work with that or should i use more gelatine?
Hi, since we are using gelatin to set the recipe, I’d guess that this lower fat cream would work. Please let me know how it turns.
awesome! Compare with my favorite easy-to-cook cake https://cafemaximplaza.com/hersheys-dark-chocolate-cak
Not only does this No-Bake Three Layer Chocolate Cake taste amazing but it’s the center of attention and a talking point when you make it for family and friends. Everyone always asks for the recipe! This is a 5-Star Dessert in my recipe book.
Great! Glad you, your family and friends liked it!