Trifles are an excellent way of combining complimentary flavors to create a delicious dessert or centerpiece. They are so easy to assemble, with such beautiful results, that you can never go wrong. While this is a recipe for a rich, intense trifle, please note that the recipes for the chocolate cake and the chestnut cream stand on their own. This is one of the best chocolate cakes I have ever tasted!
- Chocolate Cake
- 4 cups sugar -
- 3½ cups flour -
- 1½ cups cocoa -
- 3 tsp baking powder -
- 2 tsp baking soda -
- ½ tsp salt -
- 4 eggs -
- 2 cups cold water -
- 1 cup oil -
- 6 tsp vanilla sugar -
- 2 cups hot coffee made with 2 full tsp instant coffee -
- White Cream
- 1 16-oz. pareve dessert whip -
- 3 Tbsp confectioner’s sugar -
- Chestnut Cream
- 1 8-oz. pareve dessert whip -
- 3½ cups puréed chestnuts or 1 can of puréed chestnuts (860 ml) -
- ½ cup rum -
- 4 Tbsp confectioner’s sugar -
- pinch of salt -
- 1 Tbsp vanilla sugar -
- Chopped Viennese Crunch or meringue pieces to garnish -
1. Preheat oven to 350° F.
2. Place ingredients, in the order listed, into the bowl of an electric mixer. Mix for 4 minutes, until smooth.
3. Pour batter into a greased 9-inch x 13-inch baking pan.
4. Bake for 50 to 60 minutes, until an inserted toothpick comes out clean.
5. Let cool completely before cutting.
1 Whip dessert whip in electric mixer. Add confectioner’s sugar and beat until stiff.
1. Whip dessert whip in electric mixer.
2. Add remaining ingredients and mix for 1 minute more, until well blended.
3. If the cream is not being used right away, store in refrigerator, well sealed, for up to 3 days.
1. Cut the chocolate cake into approximately 2-inch x 2-inch squares.
2. Cover the entire bottom of the trifle bowl with a layer of chocolate cake. Place chestnut cream into a large strong plastic bag (like Ziploc) and cut off one corner of the plastic bag, creating a 1-inch hole; or use a piping bag fitted with a large round tip.
3. Pipe cream over chocolate cake, fully covering it, taking special care to properly cover the outer circumference of the bowl.
4. Gently place another layer of chocolate cake squares over the cream. The layer does not have to be completely even. Repeat step #3, using the white cream.
5. Repeat step #4. Repeat step #3, using the chestnut cream again. If your bowl is not full yet, keep repeating the layers, ending with white cream on the top. Top with chopped Viennese Crunch or broken pieces of meringue right before serving.
NOTES: Trifle can be prepared up to 2 days in advance.
TIPS: Why use the chestnut cream only for trifle? Here are a variety of other delicious ideas: Fill small chocolate liqueur cups or small chocolate shells with piped chestnut cream. Top with chocolate swirls or shavings. Or serve in individual- sized meringue cups. You can also serve it on its own in glass dessert bowls, topped with Viennese Crunch. Another idea is to sprinkle chopped Viennese Crunch between the layers – it’s beyond delicious, and very decadent!