Chocolate Dream Trifle – Decadent chocolate mousse layered with chocolate cake and chocolate icing…a chocolate lover’s dream!
This Chocolate Dream Trifle has to be one of my favorite desserts ever! I would pick chocolate over any other dessert any day. And this one right here is at the very top of my list. The original recipe came from a Paula Deen Magazine Chocolate Lovers issue. It makes a very good and beautiful layered cake. However, each time I’ve made it, I’ve told myself I should make a trifle with it. This was a great decision indeed.
All three delicious chocolate steps are super easy. You just want to allow time for these steps, and I often begin by making the cake and the mousse the day before I need it. The next day, I make the icing, let it cool, and then begin to assemble the trifle.
Not only is this cake gorgeous as a large trifle, but it is perfect in these individual dessert cups! I made these for my daughter’s prom dinner, and they were a hit! It’s definitely a little more time consuming making individual cups, but it is perfect for a party. This recipe makes about 30 individual treat cups.
What do you need to make this Chocolate Dream Trifle?
For the cake:
- all purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- milk
- brewed coffee
- vegetable oil
- 2 large eggs
For the chocolate mousse:
- 1 envelope unflavored gelatin
- cold water
- boiling water
- sugar
- cocoa powder
- heavy whipping cream
For the Chocolate Fudge Frosting:
- sugar
- heavy whipping cream
- unsweetened chocolate squares
- butter
- powdered sugar
Chocolate Curls:
- semisweet chocolate chips
- shortening
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Chocolate Dream Trifle
Ingredients
Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups of sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup milk
- 1 cup brewed coffee
- 3/4 cup vegetable oil
- 2 large eggs
Chocolate Mousse:
- 1 envelope unflavored gelatin
- 3 tbsp cold water
- 1/4 cup boiling water
- 1 cup sugar
- 1/2 cup cocoa powder
- 3 cups heavy whipping cream
Chocolate Fudge Frosting:
- 1 cup sugar
- 1 cup heavy whipping cream
- 5- 1 oz. squares unsweetened chocolate, chopped
- 10 tbsp butter
- 1 cup powdered sugar
Chocolate Curls:
- 3 tbsp semisweet chocolate chips
- 1 tbsp shortening
Instructions
1. For the cake: Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking oil spray. Mix all the dry ingredients. Add oil, milk, coffee, and eggs. Beat with electric mixture until smooth. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Let cool completely.
2. For the mousse: In a small bowl, mix gelatin and cold water. Let it stand for 2 minutes. Add boiling water and stir. In another small bowl, combine cocoa powder and sugar. In a large bowl or using a stand mixer bowl, beat whipping cream at medium speed until foamy. Gradually add cocoa/sugar mixture. Beat until stiff peaks form. Stir in gelatin mixture. Cover and chill in fridge for 4 hours.
3. For the icing: In a medium saucepan, bring sugar and cream to a boil over medium-high heat. Reduce heat and simmer for 5 minutes while stirring often. Remove from heat, add butter and chocolate. Stir until smooth. Let cool for 10 minutes. Whisk in powdered sugar. Let it continue to cool.
4. Chocolate Curls: Melt semisweet chocolate chips with 1 tbsp shortening in microwave stirring ever 20 seconds until melted. Pour this mixure into the bottom of a large sheet pan. Spread it out into a thin layer. Place pan in freezer for 5 minutes. Remove from freezer and use a spatula to slowly lift up and curl chocolate. Work quickly. If curls stop forming, stick it back in the freezer for a few minutes. Keep curls in freezer until ready to use.
5. Assemble the trifle: Cut cake into large cubes. Layer the bottom of the trifle with cake. Layer chocolate mousse followed by chocolate icing. Repeat layers two more times. Top with grated chocolate and chocolate curls.
* For small trifle cups, place a small amount of cake in the bottom. Use a piping bag to pipe in a little chocolate mousse. Drizzle with chocolate icing. I also put a little of the icing at a time in a piping bag to make drizzling easier. Repeat layers one more time. Top with small chocolate curls.
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I feel your pain Jaren, and I can say that my one DIL said the same thing when she was pregnant both times. She lost her brain. lol I never had that problem when I was pregnant, but I sure have it now with my Lupus. It’s not fun at all and then when something like this happens when you are trying so hard to do something ahead of time is just disappointing. I can so relate as I’ve done this too and no one was around to bother me with anything either. It is just a loopy lupus moment for me. But it came out for you later and that is all that counts. It sure does look yummy and I may have to give this one a try with my DIL’s cause they love chocolate too. Hubby wouldn’t eat it so that means I won’t get any unless I make it for us girls. lol Hugs
This is to die for! What a wonderful dessert! I think your cake turned out fantastic even though baby was using up all your brain power! Thanks for linking to the In and Out of the Kitchen LInk Party! See you next week!
I hate days like that! That’s when you wonder if it’s a sign you shouldn’t be making this recipe! In this case, however it was not a sign, because this cake really IS dreamy! I would love to dig right in.
Seriously, I totally have done stuff like that to recipes all the time and it makes me crazy mad!! I love that you have this story to tell and yet your picture of the finished project is TO DIE FOR gorgeous!!! I love trifles and this one sounds perfect. Thanks for sharing on SNF – pinned to our group board!
Thanks so much Jen!!
Is there anything that can replace the gelatin supplement? I have a strong aversion to gelatin.
Hi Amanda! I don’t know of a gelatin replacement. It basically just gives it a thicker texture, but not like jello or anything. You could probably still make the mousse like a chocolate whipped cream. Just skip the gelatin and water. Beat the whipping cream with the sugar and the cocoa powder. Thanks for visiting!
Jaren, we don’t drink coffee for religious reasons, is there something else I can substitute for it? I can’t wait to make this for Thanksgiving dessert!
Hi Erica! I haven’t tried but I would think water would be fine to use. Coffee just enhances the flavor of chocolate. I LOVE this dessert! I hope you and your family have a Happy Thanksgiving!!
HUGE hit for Father’s Day dessert and my son is already asking to have it for his 18th birthday…in five months.😀 Thank you for sharing this recipe.
Hi Holly! I’m so happy to hear that! Gosh, I love that cake too!!
Jaren! I am just seeing this beautiful dessert and I am loving your little mishap story; I poured orange juice on my cereal three different mornings right after having my fourth baby, so I love that I am not alone!!! Love your recipes. Miss you!
Hey Amanda!! Yes, kids have taken up most of our brain space for sure! Thank you so much for visiting my blog! I do miss you terribly.
P.S. My in-laws moved out to Colorado, so I told B.J. I’m for sure going to visit you when we go!
Hi Jaren. I love Paula Dean too & have made some of her recipes. Have you tried her Ooey Gooey Butter Cake W Fruit or Pumpkin yet? I like the Pumpkin-so yummy! Thank you for this great Triffle recipe. I’m sure it will be a hit at all of my gatherings & functions I attend. Have a great day!
I LOVE this trifle Karen! I’ve tried many of the butter cakes, and her pumpkin one is one of my favorites for sure! Thanks for visiting!
I also love some of Paula Deen’s recipes. Have you ever tried “Not Your Momma’s Banana Pudding” – it is to die for. Yum!
Hi Jaren,
I am thinking of making this dessert for a dinner party tomorrow. May I please know how many people does this serve?
Thankyou:)
Hi! You can get about 8 to 10 servings. It’s a great dessert for a dinner party!
Hi! So excited to try this! Have you ever made it the day before serving and refrigerated it overnight? I can probably make it the day of but would be in less of a time crunch the day before. Thanks so much for posting!! It looks amazing!
Hi Krecia! Yes this is a great make-ahead dish! It is great served cold too! Thanks for visiting!
Hi sweety it looks divine but since I we don’t get gelatin in what you mentioned envelopes in my country so do you mind telling me in ounces or tablespoons please?
Hi Sam! I would measure out about 2 1/2 teaspoons of gelatin. Enjoy!
hey Jaren,
your trifle looks divine!
can i substitute the vegetable oil with coconut oil?
Hi Maryam! I wouldn’t think this would be a problem. Thanks for visiting!
Can you make it a day in advance?
Yes, you sure can Adriana!