Shelly's Recipe

No Bake Three Chocolate Cake

Category: Layered Desserts

4 cups (1 litre) heavy whipping cream
2 cups (500 ml) milk
8 oz (250 grams) white chocolate or chocolate chips
1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 tsp)
2 tbsp cold water
8 oz (250 grams) milk chocolate or chocolate chips
1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 tsp)
2 tbsp cold water
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
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
Berries for garnishing

(1) In a saucepan, combine milk and cream and heat over medium heat, until it starts to boil.

(2) Remove from heat. Divide mixture into 3 equal parts, about 2 cups each.

(3) 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.

(4) Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and whisk to combine.

(5) Add gelatin and whisk to combine.

(6) Generously spray a bundt pan with cooking spray. Pour mixture in the pan. Refrigerate for 30 minutes or more, until set.

(7) 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.

(8) Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and whisk to combine.

(9) Add gelatin and whisk to combine.

(10) Carefully pour in the bundt pan, over the white chocolate layer. Refrigerate for at least 30 minutes, or until set.

(11) 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.

(12) Place chocolate in a bowl and pour hot liquid over it. Add sugar. Let it stand for 1-2 minutes and whisk to combine.

(13) Add gelatin and whisk to combine.

(14) Carefully pour mixture over the milk chocolate layer. Refrigerate for at least 30 minutes, or until set.

(15) Process cookies in a food processor until fine crumbs. Combine with sugar and butter and mix to combine.

(16) 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.

(17) In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.

(18) Place chocolate in a bowl and pour hot cream on top. Add peppermint extract.

(19) 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.

(20) 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.

(21) Pour chocolate ganache on top and add berries for garnishing.