This recipe for making a three-chocolate cake is perfect for lovers of this sweet and delicious ingredient. The cake consists of three layers of different types of chocolate: dark, milk, and white—a truly delightful combination that will please both adults and children. This cake is one of the most traditional...
Ingredients
Base
Butter50g
package Sweet biscuits (such as Maizena cookies)1
Chocolate Layers
Dark chocolate250g
Milk chocolate250g
White chocolate250g
Heavy cream (or whipping cream)600mL
Milk600mL
packets Unflavored gelatin3
Nutrition (per serving)
Calories
1365.0kcal (68.25%)
Protein
10.8g (21.5%)
Carbs
92.5g (33.64%)
Sugars
85.0g (100%)
Healthy Fat
31.3g
Unhealthy Fat
65.0g
% Daily Value based on a 2000 calorie diet
How to make Three-Chocolate Cake
Prepare the Base
- Step 1
Crush the sweet biscuits and mix them with the butter until you achieve a crumbly texture.
- Step 2
Press this mixture evenly into the bottom of a springform pan.
- Step 3
Bake in the oven for 10 minutes to create a crunchy base.
Prepare the Chocolate Layers
- Step 1
In a saucepan, combine 200 ml of milk and 200 ml of heavy cream. Heat the mixture until warm.
- Step 2
Remove from the heat and add the chopped chocolate, allowing it to melt on its own.
- Step 3
Stir the mixture thoroughly to ensure the chocolate is fully incorporated with the milk and cream.
Add Gelatin
- Step 1
Dissolve the unflavored gelatin according to the package instructions.
- Step 2
Add the dissolved gelatin to each chocolate mixture.
- Step 3
Return the saucepan to the heat and cook for about 5 minutes, stirring constantly, but do not let it boil.
Assemble the Cake
- Step 1
Pour the dark chocolate layer over the prepared biscuit base.
- Step 2
Repeat the process with the milk chocolate layer, and finally with the white chocolate layer.
- Step 3
To prevent the layers from mixing, pour each chocolate mixture carefully, letting it slide gently over the back of a spoon to create even layers.
Chill
- Step 1
Place the cake in the refrigerator for at least two hours to set.
Nutrition (per serving)
Nutrition (per serving)
Calories
1365.0kcal (68.25%)
Protein
10.8g (21.5%)
Carbs
92.5g (33.64%)
Sugars
85.0g (100%)
Healthy Fat
31.3g
Unhealthy Fat
65.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use high-quality chocolate for a richer flavor.
Ensure the gelatin is fully dissolved to avoid lumps in the chocolate layers.
Let each layer cool slightly before pouring the next to prevent mixing.
FAQS
Can I use flavored gelatin instead of unflavored gelatin?
It is best to use unflavored gelatin to avoid altering the taste of the chocolate layers.
How long should I chill the cake?
The cake should be chilled for at least two hours to ensure the layers set properly.
Can I substitute heavy cream with a lighter option?
Heavy cream is recommended for the best texture, but you can use a lighter cream if desired, though the layers may be less rich.
What type of biscuits work best for the base?
Sweet biscuits like Maizena cookies or digestive biscuits work well for the base.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and stored in the refrigerator until serving.
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