How to make a three-chocolate cake?

A recipe loved by children and adults alike, perfect for celebrations or simply for a sweet treat. Learning how to make a triple chocolate cake is much easier than you imagine. This cold, elegant, and delicious dessert is prepared without an oven and combines three irresistible layers: dark chocolate, milk chocolate, and white chocolate, on a crunchy biscuit base.

In this step-by-step guide, we'll show you the classic three-chocolate cake recipe , with practical tips to ensure a professional result, even for beginners. We'll also tell you how to enhance the flavor by using quality baking chocolates like those from Bombonería Pons.

Ingredients to prepare a homemade three-chocolate cake

For the cookie base

• 200 g of Digestive or Maria biscuits
• 80 g melted butter

For each layer of chocolate

We'll repeat the same formula for each type of chocolate. Ideally, use quality products to achieve a smooth texture and intense flavor. We recommend our special chocolate bars.

• 150g dark/milk/white chocolate
• 250 ml whipping cream (minimum 35% MG)
• 250 ml of whole milk
• 1 sachet of powdered rennet per layer (or 6 g of neutral powdered gelatin)

How to assemble a three-chocolate cake step by step

The secret to a good homemade three-chocolate cake is to respect the cooling times between layers and use quality ingredients. Let's get to the preparation!

1. Prepare the cookie base

1. Grind the cookies until they become powdery. You can use a food processor or place them in a bag and crush them with a rolling pin.
2. Mix with the melted butter until you get a homogeneous dough.
3. Spread on the base of a 20-22 cm springform pan, pressing down firmly with a spoon.
4. Refrigerate for 20-30 minutes to harden.

2. First layer: dark chocolate

It's ideal to start with the richest chocolate. Use our dark baking chocolate for a perfect texture and deep flavor.

1. In a saucepan, heat the cream, milk and rennet (or gelatin) over medium heat.
2. Add the chopped dark chocolate and stir until completely melted.
3. Carefully pour over the biscuit base. Let it cool in the refrigerator for at least 30 minutes before adding the next layer.

3. Second layer: milk chocolate

This step is similar to the previous one. To prevent the layers from mixing, gently scrape the surface of the first layer with a fork before pouring the new one.

1. Repeat the process with the milk chocolate.
2. Carefully pour over the already set dark chocolate layer.
3. Refrigerate again for 30-40 minutes.

4. Third layer: white chocolate

The sweetest and lightest layer, ideal for topping your cake. Use our special white baking chocolate for a professional finish.

1. Heat the cream, milk and rennet, add the chopped white chocolate.
2. Stir until completely melted.
3. Carefully pour over the previous layer and let cool for at least 4 hours (ideally overnight).

Tips for a perfect three-chocolate cake

• Use springform pans : they make it easier to remove from the pan without damaging the layers.
• Chill well between coats for a clean build.
• Decorate with style : add sprinkles, pearls or chocolate figures for a professional finish.
• Vary the base : try chocolate cookies, Oreo cookies, or even ground nuts.
• Surprise with toppings : chocolate truffles like our artisan truffles are perfect for decorating each serving.

Who is this recipe ideal for?

This three chocolate cake recipe is perfect for:

• Home bakers who want to show off with a striking and easy dessert.
• Family celebrations : birthdays, anniversaries or Christmas.
• Amateur cooks looking for a no-bake dessert with a professional presentation.
• Baking influencers who share recipes on YouTube or Cookpad.

Creative variations and presentations

Once you've mastered the basic recipe, you can customize it to your style:

Mini cakes in glasses

Perfect for events or catering. Assemble each layer in individual glasses and decorate with assorted chocolates for a gourmet touch.

Thermomix version

If you're using a Thermomix, you can make each layer on speed 4 at 90°C for 7 minutes. Then continue as usual.

Add fruits or liquor

Incorporate raspberries between layers or a touch of liqueur (like Baileys) into the milk chocolate mixture for a different flavor.

Conclusion: A classic that never fails

Knowing how to make a three-chocolate cake opens the door to one of the most versatile, colorful, and delicious desserts in your home recipe book. With simple ingredients and basic techniques like gelatin and layering, you can create a cake that looks like it came from a bakery.

And if you also choose quality chocolates like those from Bombonería Pons, success is guaranteed. Would you like to try it?

Frequently Asked Questions (FAQs)

Can I use gelatin instead of rennet?

Yes. If you can't find powdered rennet, you can substitute it with powdered neutral gelatin (6 g per layer) or 3 gelatin sheets. Dissolve it in hot milk before mixing with the rest of the ingredients. The texture will be slightly different, but it works very well.

How long does the three chocolate cake need to rest?

The total cooling time should be at least 4-6 hours, although ideally, it should be left to rest overnight. This ensures well-set layers and a clean cut when unmolding.

Can I freeze the three chocolate cake?

Yes, you can freeze it without any problems. Cover it tightly with plastic wrap and store it for up to 1 month. To eat, place it in the refrigerator at least 8 hours before serving to defrost slowly and preserve its texture.

What kind of chocolate should I use for each layer?

Ideally, use dark chocolate with 70% cocoa for the first layer, smooth milk chocolate for the second, and couverture white chocolate for the third. We recommend our special pastry bars for a perfect result.