My Illicit Love Affair… Chocolate Overload Trifle

Dangerously Decadent Chocolate TrifleYes, I must admit it… I had an affair. It was torrid and intense. At first I resisted the temptation, that lure of desire. It all seemed so innocent. As I gazed lustfully, admiring every inch I began to realize that my resistance was futile. I found myself willingly succumbing to the yearning.

One bite is all it took… I found myself totally enamored with layers of light fluffy whipped cream, thick gooey fudge, pudding and the crunch of malted milk balls. I was hooked. Oh! And did I mention there’s cake too? Moist, decadent, deep chocolatey cake.

Rich Chocolate Cake

After those feverish moments of pure, blissful enjoyment I knew I had to share my love. Don’t say I didn’t warn you. This rich, cocoa-laden creation is truly addictive.


Chocolate Overload Trifle

Chocolate cake, cooled and cut into 1″ cubes (recipe below)

1 container Cool-Whip

8 oz. Whoppers Malted Milk Balls, crushed

8 oz. hot fudge

Prepared pudding (recipe below)

– In a trifle bowl, make one layer of chocolate cake cubes. Next, add a layer of Cool Whip and then a layer of crushed malted milk balls.

Cake, whipped cream, Whoppers... making something delightful!

– Next, warm the hot fudge and spread over the malted milk balls.

Fudge Makes Everything Better!

– Spread a layer of chocolate pudding and then top with another layer of chocolate cake cubes and another layer of Cool Whip.

– Finally, sprinkle the top with some of the crushed malted milk balls as a garnish. (I used toffee pieces on top but it didn’t do much for it.)

Dangerously Decadent Chocolate Trifle

– Enjoy!

Make The Cake:

Rich Chocolate Cake

The cake in this recipe comes from Gourmet|March 1999 via Epicurious and is to die for! This makes enough cake for a 2-layer cake although, you will only need about half.

3 oz fine-quality semi-sweet chocolate, such as Callebaut

1 1/2 c. hot brewed coffee

3 c. sugar

2 1/2 c. all-purpose flour

1 1/2 c. unsweetened cocoa powder (not Dutch process)

2 tsp baking soda

3/4 tsp baking powder

1 1/4 tsp salt

3 large eggs

3/4 c. vegetable oil

1 1/2 c. well-shaken buttermilk

3/4 tsp vanilla

– Preheat the oven to 300 degrees and grease pans. Line bottoms with rounds of wax paper and grease paper.

– Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

– Into a large bowl soft together sugar, flour, cocoa powder, baking soda, baking powder, and salt.

– In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).

– Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until well combined.

– Add sugar mixture and beat on medium speed until just combined.

– Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour and 10 minutes.

– Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.

Make The Pudding:

Chocolate Pudding

The pudding comes from Gourmet|November 1998 via Epicurious.

1/2 c. sugar

4 oz. fine-quality bittersweet chocolate

2 Tbsp cornstarch

1 1/3 c. whole milk

1 large egg yolk

1 Tbsp unsalted butter

1/4 tsp vanilla

-In a heavy saucepan whisk together the sugar, cornstarch and a pinch of salt.

– Chop the chocolate and add to the sugar mixture.

– In a bowl whisk together the milk and egg yolk, then gradually whisk into the chocolate mixture.

– Whisking constantly, bring the mixture just to a boil over medium heat for about a minute.

– Remove the pan from heat and whisk in the butter and vanilla

– Transfer to a bowl and cover surface with plastic wrap. Chill pudding in the freezer until cooled, about 30 minutes.

About FoodBabbles

I'm just a girl with a passion for good food. Especially the sweet side of life. I love to eat it, make it, read about it... if it has to do with food, it's for me. I'd like to share my food, writing and photos with you. Sometimes they come out great. Other times, well... there are some mishaps but I'll share those with you too. I'm only human! Either way, I enjoy it and hope you will too! So here are sugary, sweet culinary delights from my talented yet dangerously klutzy hands so obviously not bred to work with sharp knives and hot ovens.
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8 Responses to My Illicit Love Affair… Chocolate Overload Trifle

  1. Your Mom says:

    You are so witty 🙂 Love this!!!!!

  2. I’d totally cheat on vegetables with this 🙂 I like dark and chocolaty things.

  3. briarrose says:

    Awesome post. I’m pretty sure this would lure in the strongest of us. 😉 It looks sinfully good.

  4. Pingback: Malted Chocolate Tart | FoodBabbles

  5. Steph says:

    Dear me, that is just plain evil, and so is your Lemon Blueberry Loaf and all the other absolutely mouthwatering dishes you present here. Having turned my RSS reader into a food blog hoarding cave I thought I had seen it all, but your blog is a stunner. Found you via recommendation from the “Brown Eyed Baker”. I wish you and your family all the best and I’m very much looking forward to your coming posts 🙂

    Cheers from Germany

  6. Pingback: Look Ma! I Baked Bread! AKA: Peasant Boule ~ #BakeTogether | FoodBabbles

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