Chocolate Cake Trifle

The quickest and tastiest chocolate layered dessert you can make, with ready made chocolate pound cakes the secret hero in this!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 0

Servings people

Calories 559kcal

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 tablespoon 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 9x7 inch pan, to an 8x8 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!

Recipe heavily adapted from a recipe in Narise's cookbook.

Calories: 559kcal