No Bake Three Chocolate Cake (cookinglsl)

Hot Liquid

4 c heavy whipping cream
2 c milk

In a saucepan, combine milk and cream and heat over medium heat, until it starts to boil. Remove from heat. Divide mix into 3 equal parts, about 2 c each. Hot liquid needs to be kept hot or reheated and poured over the different kinds of chocolate.

1st White Chocolate Layer

8 oz white chocolate or chocolate chips
1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 t)
2 T cold water

Sprinkle gelatin over cold water in a small bowl, let it stand for a few min until gelatin expands, then heat over a double boiler to liquify. Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1 – 2 min and whisk to combine. Add gelatin and whisk to combine. Generously spray a bundt pan with cooking spray. Pour mix in the pan. Refrigerate for 30 min or more, until set.

2nd Milk Chocolate Layer

8 oz milk chocolate or chocolate chips
1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 t)
2 T cold water

Sprinkle gelatin over cold water in a small bowl, let it stand for a few min until gelatin expands, then heat over a double boiler to liquify. Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1 – 2 min and whisk to combine. Add gelatin and whisk to combine. Carefully pour in the bundt pan, over the white chocolate layer. Refrigerate for at least 30 min or until set.

3rd Dark Chocolate Layer

8 oz dark (70 % cocoa) chocolate or chocolate chips
4 T sugar
1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 t)
2 T cold water
1 T dark cocoa powder & 1 T sugar, if the layer looks similar in color to the milk chocolate one (opt)

Sprinkle gelatin over cold water in a small bowl, let it stand for a few min until gelatin expands, then heat over a double boiler to liquify. Place chocolate in a bowl and pour hot liquid over it. Add sugar. Let it stand for 1 – 2 min and whisk to combine. Add gelatin and whisk to combine. Carefully pour mix over the milk chocolate layer. Refrigerate for at least 30 min or until set.

4th Oreo Crust

24 Oreo cookies (if using regular Oreos scrape out the filling)
2 T sugar (opt)
4 oz butter, melted

Process cookies in a food processor until fine crumbs. Combine with sugar and butter and mix to combine. 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 min. When ready to 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. Pour chocolate ganache on top and add berries for garnishing.

Ganache

4 oz semi-sweet chocolate
1/2 c heavy cream

In a small saucepan, heat heavy cream until it just begins to boil and remove immediately. Place chocolate in a bowl and pour hot cream on top. Let sit for 1 min then stir with a rubber spatula. Stir continuously until mix gets smooth. Let it cool a little before you use it, it still needs to be thin so it drips down the cake.

Garnish

berries (opt)

 

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