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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.
-
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.
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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.
-
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.
-
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
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.
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Croissant Creme Caramel Bread Pudding In a Bundt Pan
Cranberry Pomegranate Bundt Cake
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?Â
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,Â
I have stage 1 in the fridge at the moment! Very excited to see how it comes out.Â
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.Â
ThanksÂ
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!