Trifle's are my new BFF. They are so easy going. You can add anything you love or anything that's left over in the pantry to a trifle and you can pretty much guarantee it's going to be awesome. I don't even use a recipe when I plan on making one. I just go shopping and see what looks tempting in the cookie and candy isle...or as I am calling it lately...the office.
Also, they just look great, don't they? They have the same taste as any cake but without the stress of having to frost one. Not going to lie, that is my favorite part.
This trifle here was made for my dear friend Zoe on her birthday. Happy Birthday Zoe! No cool-whip here for my British mate, this is fresh, home-made whipped cream on top...but don't worry I haven't forgotten where I come from, I used Jello Chocolate pudding on the inside...tee-hee-hee.
Death by Chocolate
*for a printable version click here
For the Trifle:
1 chocolate cake, baked and cool. If you need a recipe, this is my go-to chocolate cake that can be thrown together in a snap
1 cup Bailey's Irish Cream (or you can use Kahlua, Godiva Liqueur, or something similar)
1 package (3.9 oz/4 1/2 cup) Jello Brand Chocolate instant pudding, prepared as per the directions on the box
1 package Dark Chocolate Tim-Tam cookies, chopped into bite sized pieces (or Oreo's, chocolate chip, ANYTHING!)
6 Mars bars, chopped into bite sized pieces (or Snickers, Milky Way, or anything you LOVE)
For the mocha whipped cream
1 1/2 cups whipping cream
1/2 cup sugar
1/4 cup unsweetened cocoa powder (be sure to sift to avoid lumps!)
2 teaspoons vanilla
1 tablespoon instant espresso (not espresso grounds!)
To prepare the whipped cream, combine ALL ingredients into the bowl of a stand-up mixer. Beat on high until peaks form. Keep refrigerated until ready to use.
Once the cake has completely cooled, poke entire cake with a fork, all over. Using a pastry brush cover entire cake with the Bailey's. I ended up pouring it on SLOWLY since it would have taken forever just brushing it on. Do use your pastry brush to spread the Bailey's out evenly.
Let the Bailey's soak in the cake at least over night in the refrigerator. You want it good and drunk.
Take your bottle of Hershey's syrup and give the bottom of yout trifle dish a good squirt. Think of the syrup here as glue. Yummy, edible, glue.
Next cut up the cake half-hazardly and using a spatula (I have a small cookie-size spatula that works wonders here) transfer it in into the bottom of the trifle dish. Using the bottom of the spatula gently compact the cake. It will be gooey don't worry, that is just from the booze.
Just a side note here: if you get a smudgin' of cake or pudding on the side of the glass, try to wipe it off with a damp paper towel. You're using a glass dish so every spot is going to show...really like anyone cares, they'll just want to eat it, but still.
Spoon HALF of the pudding onto the cake and spread evenly.
Sprinkle on some of the chopped cookies in an even layer. You could also mix the cookies and candy if you wish.
Then a good drizzle of Hershey's syrup.
Another layer or cake.
Cover with remaining pudding.
Sprinkle on the chopped Mars Bars and another healthy squeeze of chocolate syrup.
Another layer of cake.
Another sprinkle of the cookies and Mars Bars with a squeeze of syrup. If you have a large trifle dish you could have added another layer of pudding on the cake but mine isn't that deep. Such a pity.
Add a generous dollop of the mocha whipped cream to the top. I usually don't spread the whipped cream to the edges. You want to show off all that yummy yummy madness creeping out underneath. Add a sprinkling of cookies/candy to the top and refrigerate for at least an hour to let everyone marinate.
Dig in and enjoy!