Who doesn't love chocolate? So we are putting all three different chocolates; white chocolate, milk chocolate, and dark chocolate all together. It is easy to make and it will be a crowd pleaser. This cake will disappear very quickly once you serve the cake!
Without further redo, below is the recipe and the method.
Recipe:
- 200 grams biscuits (crushed finely)
- 80 grams butter
Dark Chocolate Layer
- 130 grams heavy cream
- 160 grams dark chocolate
- 170 grams heavy cream (whipped to stiff peaks)
- 5 grams gelatin powder
- 20 grams water
Milk Chocolate Layer
- 130 grams heavy cream
- 160 grams milk chocolate
- 170 grams heavy cream (whipped to stiff peaks)
- 5 grams gelatin powder
- 20 grams water
White Chocolate Layer
- 130 grams heavy cream
- 160 grams white chocolate
- 170 grams heavy cream (whipped to stiff peaks)
- 5 grams gelatin powder
- 20 grams water
- Mixed berries of your choice to decorate cake (optional)
Steps:
1) Crush biscuits in a zip lock bag, or any bag.
2) Add melted butter to crushed biscuits and mix well until fully incorporated.
3) In a cake tin, fill with crushed biscuits and spread evenly. Use the flat bottom of a cup to even the biscuit layer in the cake tin. Set aside in fridge to firm up.
4) Mix gelatin powder and water in a bowl and set aside.
5) In a microwave-proof bowl, combine 130 grams of heavy cream with dark chocolate and heat gently in microwave. Heat cream is warm enough to melt chocolate. (Do not overheat, otherwise chocolates may split and become grainy. Make sure to heat gently in small bursts, depending on your microwave.)
6) Stir until they are fully combined. The chocolate mixture should be smooth with no lumps.
7) Heat bloomed gelatin in microwave until melted. It should become a runny liquid. Pour it into chocolate mixture and mix well then set aside.
8) In a separate mixing bowl, whip 170 grams of heavy cream to stiff peaks.
9) Fold whipped cream with chocolate mixture until homogeneous.
10) Pour mixture into cake tin, and spread out evenly. Put into fridge to firm up.
11) Repeat steps 4-10 for milk chocolate and white chocolate.
12) Leave in fridge for about an hour or so for best results after final layer is poured.
13) Unmould cake tin and remove cake from tin. Serve immediately or decorate to your liking then serve!
As a suggestion, serve the cake with mixed berries.
We hope you enjoy it with your family and friends!
Our noodle board featured here can be found here!