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Epic Chocolate Overload Explosion Trifle
Portions
4
portionsTemps de préparation
30
minutesTemps de cuisson
40
minutesCalories
300
kcalIngredients
For the Chocolate Trifle:
1 ¾ cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee
For the Chocolate Mousse Filling:
8 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Buttercream Frosting:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
½ cup unsweetened cocoa powder
1/3 cup heavy cream
1 teaspoon vanilla extract
For the Chocolate Ganache Drip:
4 ounces semi-sweet chocolate, chopped
¼ cup heavy cream
For the Chocolate Overload Decorations:
Chocolate shavings
Chocolate curls
Brownie bites
Chocolate truffles
Mini chocolate chips
Chocolate candies (M&M’s, Hershey’s Kisses, etc.
Directions
- Prepare the Chocolate Trifle:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined.
Gradually add the hot coffee, stirring until the batter is smooth.
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely, then cut it into cubes.
Make the Chocolate Mousse Filling:
In a microwave-safe bowl, melt the chopped semi-sweet chocolate and 1/2 cup of heavy cream together in 30-second intervals, stirring between each, until smooth. Let it cool slightly.
In a separate bowl, whip the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form.
Gently fold the melted chocolate mixture into the whipped cream until well combined.
Prepare the Chocolate Buttercream Frosting:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, beating until smooth.
Add the heavy cream and vanilla extract, and beat until light and fluffy.
Make the Chocolate Ganache Drip:
In a microwave-safe bowl, melt the chopped semi-sweet chocolate and heavy cream together in 30-second intervals, stirring between each, until smooth. Let it cool slightly.
Assemble the Trifle:
In a large trifle dish, layer cubes of chocolate cake, followed by a layer of chocolate mousse.
Spread a layer of chocolate buttercream frosting over the mousse.
Repeat the layers until the dish is filled, ending with a layer of chocolate buttercream frosting.
Drizzle the chocolate ganache over the top of the trifle, allowing it to drip down the sides.
Decorate with chocolate shavings, chocolate curls, brownie bites, chocolate truffles, mini chocolate chips, and assorted chocolate candies.
