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No-Bake Three Chocolate Cake Recipe

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  • Author: Maria B. Evans
  • 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

Units Scale
  • 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