No-Bake Three Chocolate cake

No-Bake Three Chocolate  Cake recipe- Made in a bundt pan, layer of white, milk and dark chocolate  and Oreo cookie crust. Topped with chocolate ganache and fresh berries. A chocolate lover's heaven!!

Here is the look on the inside. Again this is not a three chocolate mousse cake. This is three chocolate  "panna cotta"  style cake in a bundt pan. 

Ingredients: 

• 4 cups double cream 
• 2 cups milk

For white chocolate layer:

• 250g white chocolate 
• 2 1/2 tsp gelatin 
• 2 tbsp cold water

For milk chocolate layer:

• 250g milk chocolate 
• 2 1/2 tsp gelatin 
• 2 tbsp cold water

For the dark chocolate layer:

• 250g dark chocolate (70% cocoa) 
• 4 tbsp sugar
• 21/2 tsp gelatin
• 2 tbsp cold water

For the Oreo layer:

• 24 Oreo cookies
• 2 tbsp sugar
• 114g melted butter

For the ganache:

• 120g semi sweet chocolate 
• 1/2 cup double cream

For decoration:

• Berries for garnishing 

Method:

In a saucepan, combine milk and cream and heat over medium heat, until it starts to boil. Remove from heat, divide mixture into 3 equal parts, about 2 cups each.

For the white chocolate layer:

Sprinkle gelatin over cold water in a small bowl, let it stand for 5 minutes, until gelatin expands then in a microwave for 30 seconds to liquify.

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

Add gelatin and whisk to combine.

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

For the milk chocolate layer:

Sprinkle gelatin over cold water in a small bowl, let it stand for 5 minutes, until gelatin expands then in a microwave for 30 seconds to liquify.

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

Add gelatin and whisk to combine.

Carefully pour mixture in the pan over the white chocolate layer. Refrigerate for 30 minutes or until set. 

For the dark chocolate layer:

Sprinkle gelatin over cold water in a small bowl, let it stand for 5 minutes, until gelatin expands then in a microwave for 30 seconds to liquify.

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

Add gelatin and whisk to combine.

Carefully pour mixture in the pan over the milk chocolate layer. Refrigerate for 30 minutes or until set. 

For the Oreo layer:

Process the cookies in a food processor until fine crumbles. Combine with sugar and butter and mix to combine. 

When the dark chocolate later 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. 

For the ganache:

In a small saucepan, heat the double cream until it just begins to boil and remove immediately. 

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

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 

To serve:

When ready, to remove the cake from the pan, use a hair dryer to heat the walls of the pan, or dip in a hot water for 30-60 seconds to loosen, then invert onto a serving platter. 

Pour the chocolate ganache on top and add berries for garnishing.