This chocolate cake trifle is the easiest and most decadent chocolate dessert ever, with a layer of ready made chocolate pound cake, a secret tip for making the chocolate cake even more moist, and the most delicious chocolate cream topping.
What is so good about this chocolate trifle?
So many things!
To start with, it’s so EASY! you just need a layer of ready made pound cake, followed by an easy chocolate cream layer.
Speaking of, the chocolate cream is so deliciously decadent. It includes melted candy bars! It’s epic.
The pound cake is made even more moist by lightly spooning a chocolate milk mixture on top. The cake just soaks that right in, and makes it soft and rich.
It’s cold and creamy and honestly so amazing.
It’s also a lot of fun to make with kids!
What you need to make chocolate cake trifle:
The cake: I used ready made chocolate pound cake, the 10 oz (300g) size. You don’t really need to think ahead too much when it comes to thawing it. You just want the cake thawed enough to be able to slice, so even 15-20 minutes on the counter is pretty much good enough. Something like Sara Lee will work amazingly.
If you have leftover chocolate cake you baked at home, absolutely feel free to use that in it’s place! This would be great with brownies too!
The milk soak: I opted to make my own chocolate milk soak by mixing together unsweetened cocoa powder and warm milk- warming the milk just made it easier to dissolve the cocoa powder. I did it this way because the dessert is sweet enough, so didn’t want to add any sweetness by using regular chocolate milk.
HACK: You can absolutely substitute the milk for black coffee if making this dessert for adults. It’ll enhance the chocolate flavor wonderfully.
The chocolate cream: This is the good stuff. We use candy bars and melt those down with heavy cream. i used Mars Bars– very popular in Europe and the Middle East. The equivalent in the US is Milky Way. You can use anything really, like plain Hershey’s, Cadbury, etc.
Once the chocolate and heavy cream are combined, add table cream. We know this as Nestle cream in the Middle East. You’ll see a measurement range listed in the recipe. This is because it comes in a standard 6 oz size in the Middle East and an 8 oz size in the US. Don’t think you need to open a larger can and not use it all up, that little bit of extra won’t hurt at all.
The good stuff on top:
Chocolate topping: Another thing that might not be familiar stateside, we used and loved Mcvitie’s Digestive Nibbles as a final topping. The point is to add a little textural crunch to the dessert. You can use absolutely anything. Think reese’s cups, chopped up Kit Kat, Snickers, or Twix, Oreo crumbs, anything you like!
You can put nothing on top and keep the trifle plain, do chocolate shavings or Cadbury flake, assorted nuts, etc.
Assembling the trifle:
Although a trifle is usually thought of as several layers of cake and cream, this is a more concise version.
First layer: The cut up pound cake slices arranged on the bottom of the serving pan.
Second layer: A quick soak of the pound cake, using chocolate milk or coffee.
Third layer: The decadent chocolate cream
Final layer: Whatever you choose to top the trifle with (cut up candy bars, digestive nibbles, etc.)
Tips for chocolate cake trifle success:
– Don’t soak the chocolate cake slices too much, just a little drizzle of milk over the top so they don’t become too mushy.
-Play around with whatever flavor combinations work best for you- as in melt your favorite chocolate bar with the cream, top with your favorite candy bars.
-Refrigerate long enough that the flavors meld together and the chocolate ream solidifies enough. This is even better the next day!
Chocolate Cake Trifle
- 1 ready made chocolate pound cake, like Sara Lee 10 oz or 300 g
- 6 mars bars (or milky way) 51 g (1.8oz) each bar
- 1/2 cup heavy cream (whipping cream)
- 1 can nestle cream (or table cream, see post for info) anything between 6 oz (170g) to 8 oz (225g) is fine!
- 1 cup warm milk
- 1 tbsp cocoa powder
- handful chopped chocolate topping of your choice, I used digestive nibbles, flake would be great, kit kat bites, whoppers, etc.
- Slice the thawed pound cake (shouldn't take long to thaw at all on the kitchen counter) into 1/2inch thick slices, and place the slices in one layer of a pyrex serving dish. You can use anything from a 9×7 inch pan, to an 8×8 inch pan, a round pan, it will all be fine. Fill in any gaps in the cake layer with smaller cake slices.
- Mix together the warm milk and cocoa powder, and spoon the chocolate milk over the cake slices evenly until each slice has been coated with a drizzle of milk. You may have some of the milk mixture left over.
- Make the chocolate cream by melting the chocolate bars with the heavy cream, either in a double boiler or carefully in the microwave. Mix until smooth and combined, then add nestle table cream and mix until combined.
- Pour chocolate cream evenly over the top of the cake slices, and decorate with chopped up chocolate of choice. Refrigerate for several hours or overnight- this is even better the next day!
Easiest Chocolate Trifle by everylittlecrumb on Jumprope.
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