chocolate cake trifle recipe

Written BySheba G Updated On
chocolate cake trifle recipe
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The Best chocolate cake trifle recipe

I have been making chocolate cake trifle for years, and it’s always a hit with my family and friends. The recipe comes from my grandmother, who brought it with her from England.

It’s a classic dessert that never goes out of style, and it’s perfect for special occasions or just a Tuesday. The combination of moist chocolate cake, creamy custard, and sweet fruit is a match made in heaven.

I love that this recipe is easy to make ahead of time, so it’s perfect for potlucks or holiday gatherings. My kids love helping me layer the ingredients and can’t get enough of the finished product.

I’ve even started making it for our family dinner nights, just because. It’s one of those recipes that never fails to put a smile on everyone’s face.

I’ve experimented with different types of cake and fruit, but the original recipe remains my favorite. The key to making a great trifle is to use high-quality ingredients and to not overmix the custard.

It’s all about balance and texture. If you’re looking for a show-stopping dessert that will impress your guests, look no further than this chocolate cake trifle recipe.

Chocolate Cake Trifle

Chocolate Cake Trifle

4.5 from 788 votes

This indulgent trifle combines layers of moist chocolate cake, rich chocolate pudding, and whipped cream for a decadent dessert. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Chocolate Cake

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup buttermilk

For the Chocolate Pudding

2 cups whole milk
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tbsp cornstarch
1/4 tsp salt
2 large egg yolks
2 tbsp unsalted butter

For the Whipped Cream

2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan.
3In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, cream together butter and sugar until light and fluffy.
5Beat in eggs one at a time, mixing well after each addition.
6Stir in vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Pour the batter into the prepared cake pan.
10Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11Allow the cake to cool completely in the pan.
12While the cake is baking, prepare the chocolate pudding.
13In a medium saucepan, combine milk, sugar, cocoa powder, cornstarch, and salt.
14Whisk until smooth.
15Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16Remove from heat.
17In a small bowl, whisk together egg yolks.
18Gradually whisk in about 1 cup of the hot milk mixture to temper the eggs.
19Pour the egg mixture back into the saucepan, whisking constantly.
20Cook over medium heat, stirring constantly, until the pudding thickens.
21Remove from heat and stir in butter until melted.
22Transfer the pudding to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
23Chill in the refrigerator until ready to use.
24Once the cake is completely cooled, cut it into cubes.
25Place a layer of cake cubes in the bottom of a trifle dish.
26Spoon half of the chocolate pudding over the cake layer, spreading it evenly.
27Sprinkle with 1/3 of the crushed cookies.
28Repeat with another layer of cake, pudding, and cookies.
29Top with a final layer of cake.
30In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
31Spread the whipped cream over the top layer of cake, creating a smooth surface.
32Chill the trifle in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld together.
33Serve chilled and enjoy.

🔧Equipment

Mixing bowls
Electric mixer
9-inch round cake pan
Saucepan
Whisk
Trifle dish

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 32g💛Saturated Fat: 20g❤️Cholesterol: 145mg🧂Sodium: 350mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 45g🥩Protein: 7g

📝Notes

Tips: You can make the trifle ahead of time and store it in the refrigerator. Add a sprinkle of chocolate shavings on top before serving for added decoration.

This chocolate cake trifle is perfect for any occasion, whether it’s a special event or just a regular Tuesday night dinner. It’s easy to make ahead of time and can be stored in the fridge for up to 3 days.

You can also reheat it in the oven if you prefer it warm. One of my favorite things about this recipe is how versatile it is – you can use different types of cake and fruit to suit your taste preferences.

❓ Frequently Asked Questions About Chocolate Cake Trifle

Q: What type of cake works best in this recipe?

This recipe works best with a dense, moist chocolate cake, such as a pound cake or a devil’s food cake.

Q: Can I use fresh fruit instead of canned?

Yes, you can use fresh fruit in place of canned fruit.

Q: How long does this dessert keep in the fridge?

This dessert will keep in the fridge for up to 3 days.

Q: Can I make this dessert in advance?

Yes, you can make the individual components of this dessert ahead of time and assemble it just before serving.

Q: Is this dessert suitable for vegetarians?

This dessert is suitable for vegetarians.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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