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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.

No-Bake Three Chocolate Cake Recipe

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?

  1. In a saucepan, combine milk and cream and heat over medium heat, until it starts to boil.
  2. Remove from heat. Divide mixture into 3 equal parts, about 2 cups each.
FOR THE WHITE CHOCOLATE LAYER:
  1. 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.
  2. Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and whisk to combine.
  3. Add gelatin and whisk to combine.
  4. 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:
  1. 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.
  2. Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and whisk to combine.
  3. Add gelatin and whisk to combine.
  4. 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:
  1. 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.
  2. Place chocolate in a bowl and pour hot liquid over it. Add sugar. Let it stand for 1-2 minutes and whisk to combine.
  3. Add gelatin and whisk to combine.
  4. Carefully pour mixture over the milk chocolate layer. Refrigerate for at least 30 minutes, or until set.
FOR THE OREO LAYER/CRUST:
  1. Process cookies in a food processor until fine crumbs. Combine with sugar and butter and mix to combine.
  2. 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:
  1. In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.

  2. Place chocolate in a bowl and pour hot cream on top.

  3. 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:
  1. 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.
  2. 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.

No-Bake Three Chocolate Cake Recipe

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
No-Bake Three Chocolate Cake Recipe

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!

No-Bake Three Chocolate Cake Recipe

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
5 from 3 votes

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!
Prep: 30 minutes
Total: 2 hours 30 minutes
Servings: 20
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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

Video

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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

Hot liquid (4 cups heavy cream + 2 cups milk, divided into 3 equal parts, 2 cups each for 3 different chocolate layers, needs to be kept hot or reheated and poured over the different kinds of chocolate. You do need to wait for each layer to set in the fridge for at least 30 minutes, before you carefully add the next layer). Some readers have reported that the dark and milk chocolate layers may turn very similar in color. We want them to be different! Since the dark chocolate layer is prepared last, feel free to add 1 tbsp dark cocoa powder + 1 tbsp sugar to the layer, in cake it looks similar in color to the milk chocolate.

Nutrition

Calories: 434kcal, Carbohydrates: 40g, Protein: 5g, Fat: 40g, Saturated Fat: 25g, Cholesterol: 92mg, Sodium: 168mg, Potassium: 239mg, Fiber: 1g, Sugar: 30g, Vitamin A: 1000IU, Vitamin C: 0.5mg, Calcium: 141mg, Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

No-Bake Three Chocolate Cake Recipe

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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Recipe Rating




72 Comments

  1. 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. 

    Reply

    1. 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.

      Reply

  3. 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

    Reply

    1. 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

      Reply

  4. 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!

    Reply

    1. 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!

      Reply

      1. 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!

        Reply

  5. 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

    Reply

    1. 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.

      Reply

  6. 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. 

    Reply

    1. 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 🙂

      Reply

      1. 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. 🙂 

        Reply

        1. 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.

          Reply

  7. 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.

    Reply

  8. 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.

    Reply

    1. 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!

      Reply

  9. 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!

    Reply

  10. 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.

    Reply

    1. 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.

      Reply