This no-fuss, visually stunning No-Bake Chocolate Cream Layer Cake is a testament to the beauty of simplicity in the dessert world. Composed of layers of creamy mascarpone, rich cocoa biscuits, and indulgent chocolate cream tubes, all crowned with a silky milk chocolate glaze, this cake is a dream come true for chocolate lovers. The added touch of white chocolate patterns on top not only adds to its elegance but also introduces a delightful contrast in flavors. Prepared in a square form, it presents beautifully for any occasion.
Why You’ll Love This: The appeal of this cake lies in its blend of textures and flavors, coupled with the ease of preparation. There’s no need to turn on the oven, making it a perfect dessert for warmer days or when you’re short on time. The creamy layers are a delightful contrast to the crunch of the biscuits, while the chocolate tubes add an unexpected and delightful surprise. This recipe is a great way to impress guests with minimal effort.
Perfect Occasion: Ideal for birthdays, celebrations, or any gathering that calls for a special dessert, this No-Bake Chocolate Cream Layer Cake is versatile and sure to please. It’s particularly well-suited for summer picnics or holiday dinners where a refreshing, chilled dessert is desired.
Decoration Tips: For an extra touch of elegance, use a toothpick to create marbled effects with the white chocolate on the milk chocolate glaze. Garnishing the cake with fresh berries or a sprinkle of edible gold dust can add color and a bit of luxury. Consider using a warm knife to slice the cake cleanly, revealing the beautiful layers inside.
- Cream Layer:
- 17 fl oz of heavy cream (36%)
- 17.6 oz of mascarpone cheese
- 2.8 oz of powdered sugar
- 0.35 oz of gelatin
- Additional Layers:
- Approx. 9.5 oz of cocoa biscuits
- Approx. 10.6 oz of chocolate cream-filled tubes
- Glaze:
- 5.3 oz of milk chocolate with 2 fl oz of heavy cream
- 1.4 oz of white chocolate with 0.34 fl oz of heavy cream
- Soften gelatin in cold water. Arrange a layer of cocoa biscuits at the bottom of a 9.8×9.8 inch pan.
- Whip mascarpone, heavy cream, and powdered sugar into a stiff cream. Gently heat the gelatin until dissolved and cool slightly before blending into the cream mixture.
- Spread half the cream over the biscuits, layer with chocolate cream tubes, then cover with the remaining cream and another layer of biscuits.
- Melt the milk chocolate with heavy cream and pour over the top. Use melted white chocolate to create decorative patterns.
- Refrigerate overnight.
Enjoy this exquisite No-Bake Chocolate Cream Layer Cake, a dessert that combines ease of preparation with sophisticated flavor and presentation. Enjoy!
