Description
This Chocolate Trifle is a rich and indulgent layered dessert featuring moist homemade chocolate cake cubes, creamy instant chocolate pudding, and fluffy whipped cream. Enhanced with optional toppings like crushed Oreos, candy bars, and chocolate shavings, this American classic dessert is perfect for special occasions and gatherings.
Ingredients
Chocolate Cake
- 2 cups granulated sugar
- ½ cup canola oil
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cup all purpose flour (fluffed and leveled), (230 grams)
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup hot coffee or water
Chocolate Pudding
- 2 boxes instant chocolate pudding mix (4 serving size each)
- 3 ½ cups milk
Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup powdered icing sugar
- 1 teaspoon vanilla extract
Optional Toppings
- Crushed Oreos
- Crushed Heath or Skor bars
- Maltesers or Whoppers
- Chocolate sauce or chocolate shavings
Instructions
- Prepare the Cake Pan: Lightly grease and flour one 9×13″ pan, tapping firmly to remove any excess flour once coated. Preheat the oven to 350 degrees F (175 degrees C).
- Make Cake Batter: In a large bowl, whisk together granulated sugar and canola oil until combined. Add milk, eggs, and vanilla extract and whisk until smooth. Incorporate the flour, cocoa powder, baking soda, salt, and baking powder, whisking until combined. Slowly stir in hot coffee or water until the batter is smooth but thin.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out dry or with moist crumbs. Remove from oven and allow to cool completely. For best results, prepare this step the day before assembly.
- Cube the Cake: Once the cake is fully cooled, cut it into 1-inch cubes.
- Prepare Chocolate Pudding: In a medium bowl, whisk together the instant chocolate pudding mix and 3 ½ cups of milk until completely smooth and thickened.
- Whip the Cream: In a separate medium bowl, whip the heavy whipping cream with powdered icing sugar and vanilla extract until stiff peaks form.
- Assemble the Trifle: In a trifle bowl or large glass bowl, layer half of the cake cubes at the bottom. Spread half of the chocolate pudding over the cake cubes, then top with half of the whipped cream. Add desired optional toppings like crushed Oreos, candy bars, or chocolate shavings.
- Repeat Layers: Repeat the layering process with the remaining cake cubes, pudding, and whipped cream. Garnish the top with additional toppings as desired.
- Chill and Serve: Refrigerate the trifle until ready to serve. It is best enjoyed the same day it is made due to the freshness of the whipped cream. Using store-bought cool whip can extend its freshness slightly.
Notes
- For a richer cake flavor, use freshly brewed hot coffee instead of water.
- Prepare the cake a day ahead to save time and allow for easier assembly.
- Use fresh whipped cream for the best taste; store-bought whipped toppings can increase shelf life but may alter texture.
- Feel free to customize toppings according to your preference, adding nuts or different candies.
- This trifle is best eaten the day it is made to maintain the texture and freshness of all layers.
