Imported from Instagram
No-Bake Three-Layer Chocolate Cake
A chilled, no-bake chocolate cake with a crisp cocoa-cookie crust and three smooth ganache layers: white, milk, and dark chocolate. Each layer is made by pouring hot cream over chocolate, making this an easy yet striking dessert.
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Ingredients
- 300 g Crushed cocoa cookies (Finely crushed into crumbs)
- 100 g Unsalted butter (Melted)
- 200 g White chocolate (Chopped or in chips)
- 200 ml Heavy cream (Heated until hot but not boiling; used for the white chocolate layer)
- 200 g Milk chocolate (Chopped or in chips)
- 200 ml Heavy cream (Heated until hot but not boiling; used for the milk chocolate layer)
- 200 g Dark chocolate (Chopped or in chips)
- 200 ml Heavy cream (Heated until hot but not boiling; used for the dark chocolate layer)
Steps
- 1
Line the base and sides of a 9-inch (23-cm) springform or loose-bottom cake pan with parchment paper. This will make the chilled cake easier to remove.
- 2
Crush the cocoa cookies into fine, even crumbs. Melt the butter until fluid, then add it to the crumbs and mix until the texture resembles damp sand.
- 3
Transfer the cookie mixture to the prepared pan. Press it firmly and evenly over the bottom using the bottom of a glass or measuring cup. Chill the base while preparing the first chocolate layer.
- 4
Place the white chocolate in a heatproof bowl. Heat the first portion of cream until steaming and hot, but do not let it boil vigorously.
- 5
Pour the hot cream over the white chocolate. Let it stand for about 1 minute, then stir slowly until completely smooth and glossy, with no unmelted chocolate remaining.
- 6
Pour the white chocolate mixture over the chilled cookie base. Gently smooth the surface without disturbing the crust, then refrigerate until the layer is set enough to support the next layer, about 30–45 minutes.
- 7
Place the milk chocolate in a clean heatproof bowl. Heat the second portion of cream until steaming and hot, but not boiling.
- 8
Pour the hot cream over the milk chocolate. Wait about 1 minute, then stir until the mixture is smooth and homogeneous.
- 9
Pour the milk chocolate ganache gently over the set white chocolate layer. Smooth the top carefully, then refrigerate until lightly set, about 30–45 minutes.
- 10
Place the dark chocolate in a clean heatproof bowl. Heat the final portion of cream until steaming and hot, but not boiling.
- 11
Pour the hot cream over the dark chocolate. Let it stand briefly, then stir until smooth, shiny, and fully blended.
- 12
Pour the dark chocolate ganache over the milk chocolate layer. Smooth the top with a spatula or the back of a spoon.
- 13
Refrigerate the assembled cake for several hours, preferably 4 hours or overnight, until all three layers are firm. Remove it from the pan, slice with a warm dry knife, and serve chilled.
Notes
The transcript does not provide exact quantities, pan size, or setting times; the amounts shown are practical estimates for a 9-inch cake. Keep the cream hot enough to melt the chocolate but avoid boiling it. Allow each layer to firm before adding the next so the colors remain distinct.
Nutrition per serving
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