NO BAKE THREE CHOCOLATE CAKE RECIPE

Yes, this is a very rich, sweet, moist, dense cake. Made this about 4 times and second time decreased chocolate chips to 1 cup, which is plenty sweet and taste better. I also used 1 cup of Irish cream flavored liquer, which tastes much better and added more flavor.

Have also used Andes Mint Chocolate baking chips and it was to die for! Also, use room temp. eggs, which makes cake rise better. (If in a pinch, soak cold eggs in very hot tap water for 5 min.) No need for glaze or frosting or this will be too sweet. Taste best with fresh strawberries/rasberries if available. If not, dust with powdered sugar and you’re good to go. So easy and taste very homemade!! **TIP – You can use other cake mix flavors, such as Vanilla, and add the sour cream to make a moist, dense yellow cake.


NO BAKE THREE CHOCOLATE CAKE RECIPE


INGREDIENTS


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. Add peppermint extract.
  • 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.
  • 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.