This recipe is very simple and the actual steps are very fast, it is the waiting in between steps for it to “set” that takes the time, so plan on making this the day ahead of when you would like to serve it.
It has a “panna cotta” sort of texture to it with delicious, chocolatey flavour!
As I mentioned above, this cake is very easy to make but requires a lot of waiting in between the steps. My “layers,” which there are 3 of, aren’t completely obvious in the pictures but there are layers of white, milk and dark chocolate.
Here are the ingredients I used to make it. (The first time I went to make it I picked up only 35% cream, so it required another trip to the grocery store…. and we all know, going to the grocery store for 1 item never really happens lol)
The first step in this recipe is to heat up the whipping cream and milk in the microwave until it starts to bubble. It took about 5 minutes and I stirred it every 2 minutes. (Each “step” requires the milk/cream mixture to be hot so I left the remaining mixture in the big measuring bowl and just measured out the required amount for each layer and reheated it)
In a small bowl, mix together one package of the unflavoured gelatin with 2 Tbsp. of cold water. Let it sit until it sort of gels. Once it has gelled, heat in microwave for about 45 seconds until it liquefies.
Add this to the milk along with one bag of chocolate chips. Because this cake is made “upside down” I started with the white chocolate chips.
Stir until the chocolate chips are completely melted and pour this mixture into the prepared Bundt pan.
Set pan in fridge and let it set for about an hour.
Repeat the directions as per the above white chocolate layer but using milk chocolate chips first and then the dark chocolate chips, allowing it to set between each layer.
When all 3 layers are complete and set, mix together Oreo crumbs and melted butter/margarine in a bowl until crumbly. Gently press this mixture onto the dark chocolate mixture and place back in fridge for another hour.
When the hour is over, let the pan sit in hot tap water for about a minute or so, set plate on top of the pan and then flip. Your cake should come out of the pan cleanly.
I drizzled the cake with chocolate syrup and toffee bits. This cake is delicious and while it does take time to make, it is definitely worth making!
Chocolate Layered No Bake Pudding Cake
Preparation Time: 5 hours Servings: 12
- 4 Cups Whipping Cream
- 2 Cups Milk
- 1 Package White Chocolate Chips
- 1 Package Milk Chocolate Chips
- 1 Package Dark Chocolate Chips
- 3 Envelopes Unflavoured Gelatin
- 1 1/2 Cups Oreo Crumbs
- 1/3 Cup Butter/Margarine, melted
- Optional, chocolate syrup, toffee bits
- Lightly grease a 10 cup Bundt pan.
- In a large measuring bowl (it needs to hold 6 cups liquid), mix together the whipping cream and milk.
- Heat milk/cream mixture in microwave for about 5 minutes until starting to boil, stirring every 2 minutes.
- In a small bowl mix together one package of unflavoured gelatin with 2 Tbsp. cold water, let sit until it gels.
- Microwave gelatin mixture for 45 seconds until liquefied.
- Pour 2 cups of milk/cream mixture into 4 cup measuring cup, add milk chocolate chips and gelatin and stir until chocolate chips are melted.
- Once melted pour this mixture into your prepared Bundt pan. Place in fridge and leave to set for about one hour.
- Repeat the process above with both milk chocolate chips and then dark chocolate chips, allowing to set in fridge in between each layer.
- When all layers are done, in a small bowl mix together the Oreo crumbs and melted butter/margarine and mix until crumble.
- Press Oreo mixture gently onto the dark chocolate layer. Let sit in fridge for one hour.
- To serve, set pan in hot tap water for 30 – 60 seconds, place a plate on top of pan and flip to release cake from pan.
- Drizzle with chocolate syrup and sprinkle toffee bits on top – Optional.
- Slice and serve cold.