Three Chocolate Cake

Name: Three Chocolate Cake - Lorelei K.
Ingredients: Base: 200 g biscuits; 200 g butter. Cream number 1; dark chocolate: 200 g dark chocolate; 350 ml Hulala whipped cream; 1 packet of 10 g gelatin. Cream number 2; white chocolate: 200 g white chocolate; 350 ml whipped cream; 1 packet of gelatin. Cream number 3; milk chocolate: 200 g milk chocolate; 350 ml whipped cream; 1 packet of gelatin. Glaze: 1 packet of chocolate; flavored glaze Dr. Oetker.

Dessert - Three Chocolate Cake by Lorelei K. - Recipia

I made the three chocolate cake for Children's Day after my kids tasted a similar cake in Spain and praised it a lot. The recipe starts with a simple base made of cookies and butter, topped with three creams: dark chocolate, white chocolate, and milk chocolate. It isn't baked, but it needs time in the fridge for each layer to set before adding the next one. Quick Info Total time: not specified exactly; the cake needs at least 2-3 hours in the fridge after it's finished, plus cooling time between layers Preparation time: not specified Cooking/baking time: no baking; the creams are heated on the stove Servings: not specified; the amount is suitable for a cake prepared in a springform pan Difficulty: medium, as the three layers need to be prepared and cooled one by one Recipe type: no-bake cake, suitable for birthdays and special occasions Ingredients Cookie base 200 g cookies 200 g butter Dark chocolate cream 200 g dark chocolate 350 ml liquid cream, divided into 150 ml for melting the chocolate and 200 ml for whipped cream 1 packet of 10 g gelatin 50 ml cold water, for hydrating the gelatin White chocolate cream 200 g white chocolate 350 ml cream 1 packet of gelatin 50 ml cold water, for hydrating the gelatin Milk chocolate cream 200 g milk chocolate 350 ml cream 1 packet of gelatin 50 ml cold water, for hydrating the gelatin Glaze 1 packet of chocolate-flavored glaze Dr. Oetker Preparation steps 1. Prepare the cookie base Crush the cookies as finely as possible. Melt the butter and mix it with the cookies in a saucepan over heat for a few minutes until the mixture becomes homogeneous. Place the mixture in a springform pan and press it into an even layer. Refrigerate the pan to allow the base to cool and set. 2. Prepare the gelatin for the first cream Place the gelatin in a small bowl and pour 50 ml of cold water over it. Let it hydrate. 3. Prepare the dark chocolate cream In a saucepan, combine 150 ml of liquid cream and the broken dark chocolate. Heat the mixture, stirring until the chocolate melts. There’s no need to bring it to a boil. Remove the saucepan from the heat and let the mixture cool for about 5 minutes. Meanwhile, heat the hydrated gelatin over low heat, stirring for about 2 minutes until it becomes homogeneous. Add it to the chocolate cream and mix well. Chill the cream briefly. Separately, whip the remaining 200 ml of cream, then fold it into the chocolate cream. Pour the cream over the cookie base and smooth it out. Keep the cake in the fridge while you prepare the next layer. 4. Prepare the white chocolate cream For the white cream, follow the same procedure. Hydrate the gelatin in 50 ml of cold water. Heat 150 ml of cream with the broken white chocolate and stir until the chocolate melts. Let the cream cool for a few minutes. Heat the hydrated gelatin for about 2 minutes, stirring, then add it to the white chocolate cream. Whip the remaining 200 ml of cream and mix it into the chocolate base. Pour the white cream over the dark chocolate layer and place the cake back in the fridge. 5. Prepare the milk chocolate cream Repeat the same steps for the final layer. Hydrate the gelatin in 50 ml of cold water. Heat the milk chocolate with 150 ml of cream until the chocolate melts and the cream becomes homogeneous. Once the mixture has cooled slightly, add the heated and homogenized gelatin. Whip the remaining 200 ml of cream and fold it into the mixture. Pour the milk chocolate cream over the white layer. Leave the cake in the fridge for 2-3 hours. 6. Add the glaze Remove the cake from the fridge and transfer it to a serving platter. Carefully detach the sides of the pan. Place the packet of glaze in the microwave for 1 minute. Cut the corner of the packet and pour the glaze over the cake. In the original recipe, the glaze is used directly from the packet without any additional preparation. Why I make this recipe often It’s a great cake when you want a festive dessert without baking a cake layer. The cookie base is quick to make, and the three creams share the same base, simplifying the preparation. The flavor is balanced by the three types of chocolate, and the cake can be prepared in advance and kept in the fridge until serving. Tips Let each cream cool for a few minutes before adding the gelatin and whipped cream. If the chocolate base is too hot, the whipped cream may lose its volume. After adding a layer, keep the cake cool before pouring the next cream. The previous layer should be stable enough not to mix with the new one. When detaching the sides of the pan, work carefully to avoid breaking the edges of the cake. For a compact base, press the cookie and butter mixture well into the bottom of the pan. In the original recipe, the cookies and butter are heated together for a few minutes until homogeneous. Substitutions The recipe uses dark chocolate, white chocolate, and milk chocolate. These should not be swapped if you want to maintain the exact taste and appearance of the three layers. Cream is used both for the warm chocolate base and whipped for volume in the creams. It is important to keep the division of 150 ml for heating and 200 ml for whipping for each layer. Variations You can layer the creams in the same order as in the original recipe: dark chocolate on the bottom, white chocolate in the middle, and milk chocolate on top. The order can be visually changed, but the basic recipe is built on the three separately prepared creams. The chocolate glaze can be left in a thin layer or poured to cover more of the cake's surface. The original recipe uses a packet of chocolate-flavored glaze from Dr. Oetker. Serving ideas Serve the cake chilled, once the layers have set well. It’s perfect for a birthday celebration, including Children's Day, or for a festive family meal. Frequently asked questions How long should the cake stay in the fridge? After adding the last layer, the cake should be left in the fridge for 2-3 hours. Additionally, each layer must cool before adding the next one to keep the creams separate. Is gelatin used in each cream? Yes. Each of the three creams uses one packet of gelatin. The gelatin is hydrated in 50 ml of cold water, then heated for about 2 minutes and added to the chocolate cream. Why is the cream divided into 150 ml and 200 ml? The 150 ml is heated with the chocolate, while the 200 ml is whipped separately and then mixed into the chocolate base. This division applies to each cream. Is the cookie base baked? No. The crushed cookies are mixed with melted butter and heated for a few minutes over the stove, then the mixture is placed in the pan and cooled in the fridge. When is the glaze added? The glaze is added after the cake has been in the fridge for 2-3 hours and all three layers are cold. The packet is heated for 1 minute in the microwave, then the corner is cut, and the glaze is poured over the cake. Nutritional values The estimates below are approximate and depend on the exact type of cookies, cream, chocolate, and glaze used. For calculation, I considered the cake divided into 12 servings. One serving may contain approximately 900-1,100 kcal, 65-75 g of fat, 85-105 g of carbohydrates, and 8-12 g of protein. The values are high because the cake contains 600 g of chocolate, 600 g of butter and cream, in addition to cookies and glaze. These are not exact label values and can vary significantly depending on the brand of ingredients used. Storage and reheating Keep the cake in the fridge, covered, until serving. The dessert is not reheated. It is served cold, directly from the fridge. Being a cake with cream, chocolate, and gelatin, it’s better to keep it cold and only take it out before slicing. The glaze will hold up better if the cake isn’t left out at room temperature for too long.

Three Chocolate Cake

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