Short Description
Indulge in the ultimate chocolate lover’s dream with this No-Bake Three Chocolate Cake. Featuring layers of rich dark, creamy milk, and smooth white chocolate, this dessert is a showstopper that requires no oven. Perfect for any occasion, it’s an easy yet decadent treat that will impress your guests.
Why You’ll Love This Recipe
- No oven required – Ideal for warm weather or when you want a quick dessert.
- Three layers of chocolate – A perfect balance of dark, milk, and white chocolate.
- Silky smooth texture – A creamy, melt-in-your-mouth experience.
- Easy to prepare – Minimal effort for maximum indulgence.
- Great for special occasions – A stunning dessert that looks as good as it tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Dark chocolate
- Milk chocolate
- White chocolate
- Heavy cream
- Whole milk
- Gelatin sheets or powder
- Sugar
- Butter
- Chocolate biscuits or cookies (for the base)
Directions
- Prepare the Base: Crush the chocolate biscuits and mix them with melted butter. Press into the bottom of a springform pan and refrigerate to set.
- Make the Dark Chocolate Layer: Dissolve gelatin in warm milk, then mix with melted dark chocolate, heavy cream, and sugar. Pour over the crust and refrigerate until set.
- Make the Milk Chocolate Layer: Repeat the process with melted milk chocolate, gelatin, warm milk, heavy cream, and sugar. Pour over the dark chocolate layer and refrigerate.
- Make the White Chocolate Layer: Repeat with white chocolate, following the same steps. Pour over the milk chocolate layer and refrigerate overnight.
- Serve: Once fully set, remove from the springform pan, slice, and enjoy.
Servings and Timing
- Servings: 10-12 slices
- Preparation Time: 30 minutes
- Chilling Time: 6-8 hours or overnight
Variations
- Gluten-Free Version: Use gluten-free chocolate biscuits for the base.
- Vegan Option: Replace dairy with coconut milk and use agar-agar instead of gelatin.
- Extra Crunch: Add chopped nuts between layers for added texture.
- Flavored Layers: Infuse the chocolate layers with coffee, orange zest, or caramel for unique flavors.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge before serving.
- Reheating: Not required, as this cake is best enjoyed chilled.
FAQs
How long does it take for the layers to set?
Each layer needs about 1-2 hours to set before adding the next one.
Can I use a different type of chocolate?
Yes! You can customize with your favorite chocolate varieties.
What can I use instead of gelatin?
Agar-agar is a great plant-based alternative.
Can I make this cake ahead of time?
Absolutely! It’s best made a day in advance for perfect layering and firmness.
What kind of biscuits should I use for the base?
Chocolate digestive biscuits or Oreo cookies work well.
Can I add fruit to this cake?
Yes, raspberries or strawberries complement the chocolate layers beautifully.
How do I prevent the layers from mixing?
Ensure each layer is fully set before pouring the next one.
Do I need a special pan?
A springform pan is recommended for easy removal.
Can I make this in individual servings?
Yes! Use small dessert cups for a stunning presentation.
How can I make the cake sweeter or less sweet?
Adjust the sugar levels in each layer according to taste.
Conclusion
This No-Bake Three Chocolate Cake is a foolproof way to impress with minimal effort. With its luxurious layers and creamy texture, it’s a guaranteed crowd-pleaser. Whether for a celebration or just a sweet treat, this easy no-bake recipe is one you’ll want to make again and again!
PrintNo-Bake Three Chocolate Cake Recipe
- Prep Time: 20 minutes
- Total Time: 5 hours 20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Description
This No-Bake Three Chocolate Cake is a creamy, indulgent dessert with layers of dark, milk, and white chocolate. It’s easy to make, requires no oven, and is perfect for chocolate lovers! With a silky texture and rich flavor, this cake is ideal for special occasions or just treating yourself.
Ingredients
- Crust
- 1 1/2 cups (150g) chocolate cookie crumbs (such as Oreos, crushed)
- 1/2 cup (115g) unsalted butter, melted
- Dark Chocolate Layer
- 1 cup (240ml) heavy cream
- 200g dark chocolate, chopped
- 2 tsp gelatin powder (or 1 1/2 sheets)
- 2 tbsp (30ml) warm water
- Milk Chocolate Layer
- 1 cup (240ml) heavy cream
- 200g milk chocolate, chopped
- 2 tsp gelatin powder (or 1 1/2 sheets)
- 2 tbsp (30ml) warm water
- White Chocolate Layer
- 1 cup (240ml) heavy cream
- 200g white chocolate, chopped
- 2 tsp gelatin powder (or 1 1/2 sheets)
- 2 tbsp (30ml) warm water
- Topping (Optional)
- Chocolate shavings or curls
- Cocoa powder for dusting
- Whipped cream
Instructions
- Prepare the Crust
- Mix the crushed chocolate cookies with melted butter.
- Press the mixture into the bottom of a lined 8-inch (20cm) springform pan.
- Chill in the fridge while preparing the layers.
- Make the Dark Chocolate Layer
- Sprinkle gelatin over warm water and let it bloom for 5 minutes.
- Heat heavy cream in a saucepan until warm (don’t boil).
- Remove from heat, add dark chocolate, and stir until melted.
- Mix in the bloomed gelatin until smooth.
- Pour over the crust and refrigerate for at least 30 minutes.
- Make the Milk Chocolate Layer
- Repeat the same process as the dark chocolate layer.
- Pour over the set dark chocolate layer and refrigerate for another 30 minutes.
- Make the White Chocolate Layer
- Repeat the same process as the previous layers.
- Pour over the set milk chocolate layer and refrigerate for at least 4 hours (or overnight).
- Finishing Touches
- Once set, remove the cake from the springform pan.
- Decorate with chocolate shavings, cocoa powder, or whipped cream.
- Slice and enjoy!
Notes
- Use high-quality chocolate for the best results.
- To easily remove the cake, run a warm knife around the edges before releasing the pan.
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Calories: ~450
- Sugar: ~30g
- Sodium: ~100mg
- Fat: ~30g
- Saturated Fat: ~18g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~40g
- Fiber: ~3g
- Protein: ~5g
- Cholesterol: ~50mg
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