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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?
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.
ThisNo-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 whenI 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 inthisNo-Bake Three Chocolate Cake Recipe.
Hope you like it! I’m a huge fan of chocolate and I’m definitely making it again!
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 mins
Total: 2 hours hrs 30 minutes mins
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
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!
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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.
More about me
