An easy classic that every home likes, especially children, and that can solve a dessert for both a sweet day and a special one.
In my case it is my favorite cake, it is very simple to make and it is delicious, the ingredients we will need will be the following:

-Dark Chocolate (for the first layer) 150 g

– Liquid whipping cream (for the first layer) 200 ml

– Milk (for the first layer) 200 ml

– Powdered curd on (for the first layer) one Milk chocolate (for the second layer) 150 g

-Liquid whipping cream (for the second layer) 200 ml

-Milk (for the second layer) 200 ml

-Powdered curd on (for the second layer) one White chocolate (for the third layer) 150 g

– Liquid whipping cream (for the third layer) 200 ml

– Milk (for the third layer) 200 ml

-Powdered curd on (for the third layer) one Milk (for the third layer) 200 ml

– Cookies type Maria (for the base) 200 g

– Butter (for the base) 100g

How to make the cake:

We will start preparing the base, for this we crush with a kitchen robot or by passing a roll to the cookies placed inside a plastic bag. When they are in fine powder we add the melted butter and form a dough that we will glue on the base of a removable cake pan 20 cm lined with baking paper at the bottom. We booked in the fridge. We will continue preparing the layer of dark chocolate. We put for this a small bowl with the cream and 100 milliliters of milk to heat, leaving the other 100 apart and in which we will dissolve the curd envelope well watching that there are no lumps. Once the milk and cream is hot add the dark chocolate in small pieces and stir with rods until it dissolves well in the liquid. Add the rest of the milk with the dissolved curd and bring to a boil, boiling the mixture for two minutes or so watching that it does not stick to the bottom of the pot. It is important that it boils so that the curd works and the cream is solid. We pour the dark chocolate cream on top of the base and let it rest so that it sets while we prepare the milk chocolate. To prepare the milk chocolate cream we follow the same instructions as for the previous one, the only thing that changes is the type of chocolate. Once cooked this cream we pour it on top of the dark chocolate one by carefully pouring it over a spatula so that the layer of dark chocolate does not pierce us. Let stand again while preparing the layer of white chocolate. We perform the same process as the other two times, but with white chocolate, and we end up pouring the white chocolate layer as the final layer. We leave a minimum of six hours in the refrigerator so that it sets perfectly and carefully unmold once very cold.

Presentation ideas for the cake:

Cocoa powder sprinkled on the surface, chocolate balls, chocolate figures, silver and gold edible ornaments, everything is fine to decorate our triple chocolate cake according to the occasion and for whom we want to present it. Use cups, cups or independent molds to make the cake without cookie base. Sure, sure, if it is going to be the first time you do it, you will repeat.