No-Bake Three Chocolate Cake Recipe

No-Bake Three Chocolate Cake Recipe

Prep Time 30 mins
Total Time 2 hr 30 mins
Course: Dessert
Servings: 20
Calories: 434 kcal

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!

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

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. Add peppermint extract.
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.

source:https://cookinglsl.com/

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