Hello everyone! Today I am sharing a recipe for 3 components to make a chocolate trifle: a rich chocolate cake, thick dark chocolate ganache, and espresso whipped cream!
Each component can be used on it’s own in a ton of different desserts, but today we are combining them to make layered trifles.
I also use this cake for a bunch of other recipes, since it is so versatile and relatively easy to make.
I’ll keep this post nice and short, so without further ado, here is the recipe!
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Espresso Chocolate Trifles
Difficulty: Medium6-8
TriflesRich chocolate cake, espresso whipped cream and a thick dark chocolate ganache make a perfect combination as trifles!
Ingredients
1/4 cup (50g) extra-virgin olive oil, or oil of choice
1 egg, room temperature
1/4 + 1/8 cup (90g) full-fat sour cream, room temperature
1/4 cup (56g) buttermilk, room temperature (I used a homemade substitute)
1 tsp vanilla extract
3/4 + 1/8 cup (108g) all-purpose flour
1/4 + 1/8 cup (31g) unsweetened cocoa powder (I used a mix of natural and dutch-processed)
3/4 + 1/8 cup (175g) granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp espresso powder (optional, but highly recommended)
1/4 cup (56g) hot water
1/2 cup (90g) chopped dark chocolate (or chips)(optional)
Whipped cream:
1/2 cup (113g) heavy cream
1/4 cup (28g) powdered sugar
1/4 tsp vanilla extract
1/4-1/2 tsp espresso powder, depending on taste
Filling:
1 batch Mocha Pots de Creme, or
dark chocolate ganache*:
1/2 cup (113g) heavy cream
1/2 cup (85g) dark chocolate chips, or chopped
Directions
- Preheat oven to 350F and lightly grease a 9″ round pan or 9×9″ pan. Line the bottom with parchment, then lightly grease the parchment and set aside.
- In a large bowl combine the oil, eggs and sour cream. Whisk in the buttermilk and vanilla. Add in the flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso, then pour the hot water on top and gently whisk until combined. Fold in the chocolate if using, then pour into the prepared pan and bake for 24-30 minute until a toothpick comes out with only moist crumbs on it. Let cool completely, then cover and chill until ready to assemble.
- For the whipped cream, simply whip all ingredients together in a bowl or measuring cup by hand or with an electric hand mixer until it reaches stiff peaks. Cut the cake into rounds that fit your serving vessel of choice, then place one in the bottom. Top with a layer of filling that is almost as thick, then a layer of whipped cream that is the same thickness as the filling. Repeat once more, then finish with one more cake layer, and whipped cream.
- Cover and chill until ready to serve, then enjoy!
- *For the ganache: Heat the cream in a microwave-safe measuring cup until it just begins to bubble. Add the chocolate, let it sit for 2 minutes, then whisk until smooth. Cover and chill, taking it out and stirring every 10-15 minutes, until thickened to your liking.
Recipe Video
Notes
- For the Pots de Creme for filling: https://milkbreadandhoney.com/2024/10/19/mocha-pots-de-creme
- For a buttermilk substitute, simply combine 1/4 cup of cow’s milk with 3/4 tsp vinegar (white or apple cider) and let sit for 5 minutes before using.
- You can make these as individual trifles, or one large one.
Thank you for viewing my recipe! If you have any questions or comments, please feel free to leave them below!
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