Chocolate Trifle with Raspberries
This chocolate trifle is layered with chocolate cake, creamy chocolate pudding, whipped cream, crunchy candies, and topped with raspberries.
Equipment
- 4 glasses for serving (wine glasses, mason jars)
- 1 9 in round cake pan
- 1 medium sized sauce pan
Ingredients
Cake
- 1/2 cup flour
- 1/4 cup + 2 Tbsp sugar
- 3 1/2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/4 cup buttermilk
- 1/4 cup vegetable oil
- 1/2 tsp vanilla
- 1/4 cup hot water
Chocolate Pudding
- 1/2 cup sugar
- 3 tbsp cocoa powder
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 3/4 cup milk (see note)
- 2 tbsp butter (room temperature)
- 1 tsp vanilla
Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar (or to taste)
Toppings
- Kit Kats
- raspberries
Instructions
For the Cake
- Combine wet ingredients (minus the hot water) in a medium bowl. Mix well.
- Whisk together dry ingredients. Pour wet ingredients into dry ingredients and mix well.
- Add the hot water. Mix until combined. Pour into a 9inch cake pan. Bake at 300 for 22 minutes.
For the Pudding
- Whisk together cocoa powder, cornstarch, sugar, and salt in a medium sauce pan. Stir in milk and place over medium low heat. Bring to a boil, stirring constantly (about 20 minutes).
- Once boiled and thickened, add the butter and vanilla. Cover with plastic wrap and let cool completely. Place in fridge and chill overnight.
For the Whipped Cream
- Whisk the heavy whipping cream on high power until soft peaks form. Add powdered sugar and continue to mix until stiff peaks form.
Assembly
- Cut the cake into small pieces. Line the bottom of each glass with the cake pieces.
- Pour a thick pudding layer over the cake.
- Sprinkle with Kit Kats or your crunchy candy of choice.
- Top with whipped cream, raspberries, and a Kit Kat for garnish.
Notes
The pudding can be made with dairy or non-dairy milk. If using non-dairy milk, increase the amount of cornstarch to 1/3 cup.
Top with your choice of chocolate candies: M&Ms, Twix, Hershey Bars, etc.