Chocolate,  Dessert

Chocolate Trifle

This Chocolate Trifle is unsurprisingly delicious.  I mean who wouldn’t love a bowl of layered chocolate cake, chocolate pudding and Chantilly cream?  It is a moist, creamy and chocolaty dessert that is impressive and always popular.  It is also a great recipe to make if you have any leftover chocolate cake from making my Dark Chocolate Cupcakes.  This trifle keeps well for a few days but it probably won’t last that long!

 

 

Tips for Making Perfect Trifle

 

  1. Make the chocolate cake ahead of time:  When I make this trifle I usually make the chocolate cake the day before.  This gives it enough time to cool and also gives you less to do the day you assemble the trifle.  The pastry cream for the chocolate pudding can also be made the day before.
  2. Chill before Assembling:  Make sure the chocolate cake, chocolate pudding and Chantilly cream are cold from the refrigerator before assembling the trifle.
  3. Let the trifle set:  Refrigerating the trifle for a few hours before serving ensures that the chocolate pudding and Chantilly cream layers are set.

 

 

Recipe Q & A

 

Q:  Can the trifle be frozen?

 A:  It is best not to freeze the trifle since freezing the chocolate pudding will cause it to separate and become watery.  The chocolate cake alone may be frozen if made ahead.

 Q:  How long does the trifle keep?

 A:  The trifle will keep for 2 days in the refrigerator.  

 

 

Chocolate Trifle

 

Recipe By:        Blue Ribbon Eats

Servings:            6 
Prep Time:        75 minutes   

 

 

INGREDIENTS

 

Chocolate Cake:

1 cup all-purpose flour

1/2 teaspoon sea salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup + 2 tablespoons (42g) cocoa powder (Rodelle Organics brand)

1 cup white sugar

1 large egg

1/2 cup grapeseed oil

1/2 cup buttermilk

1/2 teaspoon vanilla extract

1/2 cup hot coffee

 

Chocolate Pudding:

1 1/2 cups 2% milk

1/2 cup heavy cream

1/4 cup white sugar

2 large egg yolks

3 tablespoons all-purpose flour

1 tablespoons unsalted butter

1 teaspoons vanilla extract

Cocoa powder (Rodelle Organics brand), as desired

 

Chantilly Cream:

2 cups heavy cream
1/4 cup icing sugar
1 teaspoon vanilla extract

 

Chocolate Curls:

Milk chocolate bar

 

 

INSTRUCTIONS

 

Chocolate Cake:
  1. Line the bottom of a 9-inch non-stick loaf pan with parchment paper.
  2. In a large bowl add the flour, baking powder, baking soda and cocoa powder.  Mix until blended.
  3. In a large bowl add the sugar, eggs and salt.  Stir quickly using a whisk until the mixture is paler in colour.  Add the grapeseed oil and mix until blended.  Add the buttermilk and vanilla extract and mix until blended.  Add the flour mixture and mix just until blended.  Add the hot coffee and mix just until blended.
  4. Pour the cake batter into the prepared loaf pan.
  5. Bake at 325°F until the cake is set.  Place the loaf pan on a cooling rack and let the cake cool to room temperature.

 

Chocolate Pudding:
  1. In a medium-large pot add the milk and cream.  Mix with a whisk to blend.  In a large heat-proof bowl add the sugar and egg yolks.  Immediately mix with a whisk until the mixture is pale yellow.  Add the flour and mix just until blended.
  2. Bring the milk mixture to boil.  Pour half of the milk mixture into the egg yolk mixture and mix quickly to blend.  Pour all of the milk-egg yolk mixture into the pot.  Turn to medium-low heat and cook the custard, stirring constantly and scraping the bottom of the pot, until it bubbles for ~30 seconds.  Remove the pot from the heat and add the butter and vanilla extract.  Stir until blended.
  3. Pour the pastry cream into a heatproof bowl, cover the top with parchment paper, and immediately refrigerate until cool.
  4. In a large mixing bowl add the cooled pastry cream.  Stir with a whisk until smooth.  Add the cocoa powder, one tablespoon at a time, mixing well after each addition, until the pastry cream is deep brown in colour and has a nice chocolaty flavour.

 

Chantilly Cream:
  1. In the bowl of a mixer add heavy cream and icing sugar.  Mix on medium-high speed using a whisk attachment until medium peaks form.  Remove the mixer bowl from the mixer.  Add the vanilla extract to the whipped cream and whip by hand using a whisk until stiff peaks form.

 

Assembly:
  1. Remove the cooled chocolate cake from the pan and cup into 1 1/2-inch cubes.
  2. Cover the bottom of a trifle dish or deep circular glass dish with a layer of the chocolate cake cubes.
  3. Add 1/2 of the chocolate pudding on top of the chocolate cake layer.  Spread the pudding into an even layer reaching to the inner edge of the dish, using a small offset spatula.
  4. Add 1/2 of the Chantilly cream on top of the chocolate pudding layer and spread into an even layer reaching to the inner edge of the dish.
  5. Make another layer each of chocolate cake, chocolate pudding and Chantilly cream.

 

Chocolate Curls:
  1. To form the chocolate curls, scrape the blade of a vegetable peeler lengthwise across the chocolate bar.  Repeat until you have a good amount of chocolate curls.
  2. Decorate the top of the trifle with the chocolate curls and refrigerate for a few hours before serving.

 

 

Yields 6 servings

Chocolate Trifle

1 hr, 15 Prep Time

1 hr, 15 Total Time

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Recipe Image

Ingredients

Chocolate Cake:

1 cup all-purpose flour

1/2 teaspoon sea salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup + 2 tablespoons (42g) cocoa powder (Rodelle Organics brand)

1 cup white sugar

1 large egg

1/2 cup grapeseed oil

1/2 cup buttermilk

1/2 teaspoon vanilla extract

1/2 cup hot coffee

Chocolate Pudding:

1 1/2 cups 2% milk

1/2 cup heavy cream

1/4 cup white sugar

2 large egg yolks

3 tablespoons all-purpose flour

1 tablespoons unsalted butter

1 teaspoons vanilla extract

Cocoa powder (Rodelle Organics brand), as desired

Chantilly Cream:

2 cups heavy cream

1/4 cup icing sugar

1 teaspoon vanilla extract

Chocolate Curls:

Milk chocolate bar

Instructions

    Chocolate Cake:
  1. Line the bottom of a 9-inch non-stick loaf pan with parchment paper.
  2. In a large bowl add the flour, baking powder, baking soda and cocoa powder.  Mix until blended.
  3. In a large bowl add the sugar, eggs and salt.  Stir quickly using a whisk until the mixture is paler in colour.  Add the grapeseed oil and mix until blended.  Add the buttermilk and vanilla extract and mix until blended.  Add the flour mixture and mix just until blended.  Add the hot coffee and mix just until blended.
  4. Pour the cake batter into the prepared loaf pan.
  5. Bake at 325°F until the cake is set.  Place the loaf pan on a cooling rack and let the cake cool to room temperature.
  6. Chocolate Pudding:
  7. In a medium-large pot add the milk and cream.  Mix with a whisk to blend.  In a large heat-proof bowl add the sugar and egg yolks.  Immediately mix with a whisk until the mixture is pale yellow.  Add the flour and mix just until blended.
  8. Bring the milk mixture to boil.  Pour half of the milk mixture into the egg yolk mixture and mix quickly to blend.  Pour all of the milk-egg yolk mixture into the pot.  Turn to medium-low heat and cook the custard, stirring constantly and scraping the bottom of the pot, until it bubbles for ~30 seconds.  Remove the pot from the heat and add the butter and vanilla extract.  Stir until blended.
  9. Pour the pastry cream into a heatproof bowl, cover the top with parchment paper, and immediately refrigerate until cool.
  10. In a large mixing bowl add the cooled pastry cream.  Stir with a whisk until smooth.  Add the cocoa powder, one tablespoon at a time, mixing well after each addition, until the pastry cream is deep brown in colour and has a nice chocolaty flavour.
  11. Chantilly Cream:
  12. In the bowl of a mixer add heavy cream and icing sugar.  Mix on medium-high speed using a whisk attachment until medium peaks form.  Remove the mixer bowl from the mixer.  Add the vanilla extract to the whipped cream and whip by hand using a whisk until stiff peaks form.
  13. Assembly:
  14. Remove the cooled chocolate cake from the pan and cup into 1 1/2-inch cubes.
  15. Cover the bottom of a trifle dish or deep circular glass dish with a layer of the chocolate cake cubes.
  16. Add 1/2 of the chocolate pudding on top of the chocolate cake layer.  Spread the pudding into an even layer reaching to the inner edge of the dish, using a small offset spatula.
  17. Add 1/2 of the Chantilly cream on top of the chocolate pudding layer and spread into an even layer reaching to the inner edge of the dish.
  18. Make another layer each of chocolate cake, chocolate pudding and Chantilly cream.
  19. Chocolate Curls:
  20. To form the chocolate curls, scrape the blade of a vegetable peeler lengthwise across the chocolate bar.  Repeat until you have a good amount of chocolate curls.
  21. Decorate the top of the trifle with the chocolate curls and refrigerate for a few hours before serving.
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https://evipatissier.com/2019/03/08/chocolate-trifle/

 

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