My Illicit Love Affair… Chocolate Overload Trifle

Yes, 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.

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.

~K

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.

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

– 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.)

– Enjoy!

Make The 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:

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.