Description
Rich chocolate layers of no-bake three chocolate cake promise pure indulgence for dessert enthusiasts. Silky smooth textures and intense cocoa flavors blend seamlessly, offering you a luxurious treat without turning on the oven.
Ingredients
Scale
Chocolate Layers:
- 150 g (5 ounces) dark chocolate, chopped
- 150 g (5 ounces) milk chocolate, chopped
- 150 g (5 ounces) white chocolate, chopped
- 600 milliliters (2 ½ cups) heavy cream, divided (200 milliliters per layer)
Base Ingredients:
- 200 g (7 ounces) digestive biscuits or graham crackers, crushed
- 80 g (⅓ cup) unsalted butter, melted
Gelatin and Decoration:
- 3 teaspoons gelatin powder (1 teaspoon per layer)
- 3 tablespoons water (1 tablespoon per layer)
- Chocolate shavings or curls
- Cocoa powder
- Berries (raspberries or strawberries)
Instructions
- Transform graham crackers or cookies into fine, powdery crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Combine the cracker crumbs with melted butter, ensuring an even, moistened texture that will hold together when pressed.
- Transfer the crumb mixture into a parchment-lined springform pan, carefully pressing and compacting to create a uniform base layer.
- Refrigerate the base for approximately half an hour, allowing it to firm and stabilize.
- Create the milk chocolate layer by gently melting chocolate using a double boiler, maintaining a smooth, glossy consistency.
- Whip heavy cream until it develops soft, billowy peaks that hold their shape when the whisk is lifted.
- Delicately fold the melted milk chocolate and a hint of vanilla extract into the whipped cream, preserving the light, airy texture.
- Spread the milk chocolate mixture evenly over the chilled base, using a spatula to achieve a level surface.
- Return the cake to the refrigerator for one hour to allow the layer to set completely.
- Repeat the melting and folding process with dark chocolate, creating a rich, intense layer.
- Carefully pour the dark chocolate cream over the milk chocolate layer, ensuring a smooth transition between layers.
- Chill the cake for another hour to solidify the dark chocolate component.
- Melt white chocolate using gentle heat, avoiding scorching or separation.
- Fold the melted white chocolate into freshly whipped cream, creating a creamy, luxurious mixture.
- Spread the white chocolate layer across the top, smoothing it to a pristine, even finish.
- Refrigerate the complete cake for a final hour to ensure all layers are perfectly set and chilled.
Notes
- Choose cookies with complementary flavors like chocolate or graham crackers for the base to enhance overall taste complexity.
- When crushing cookies, aim for uniform, fine crumbs to create a stable and consistent cake foundation.
- Ensure chocolate is melted slowly and gently to prevent seizing or burning, maintaining smooth texture and rich flavor profile.
- Use room temperature heavy cream for better whipping volume and smoother chocolate integration during layering process.
- Test chocolate temperature before folding into whipped cream to avoid deflating the delicate cream structure.
- Chill each layer thoroughly to create distinct, clean chocolate separation and professional-looking cake presentation.
- For dietary modifications, substitute regular butter with vegan butter and use dairy-free chocolate alternatives for gluten-free and vegan versions.
- Consider decorating with chocolate shavings, cocoa powder dusting, or fresh berries to elevate visual appeal and add textural contrast.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg