Chocolate Trifle (Alcoholic)

This is my favorite go-to emergency dessert! Not only does it taste and look fabulous, but it’s quick and easy to make. I usually show it off in a large, uncut glass bowl, because the layers look so beautiful. If portion control is a concern for you and your guests, or if you simply want to serve many people with the amount this recipe makes, cut the cake cubes smaller and serve this dessert in individual, footed glass dessert nappies. That should minimize guests’ temptation for seconds! And … If waist-not-want-not is an issue, use skim milk and low-fat mousse mix to prepare this outstanding recipe. Just don’t skimp on the whipping cream!

Chocolate Trifle: Guests love it! 

Chocolate Trifle:

One 18-oz. (510 g) chocolate cake mix, cubed and dried in a warm oven

1/4 c. (60 mL) coffee-flavored liqueur

Two 3-oz. (87 g) pkg. regular chocolate mousse mix or two 1-⅓ oz. (37.5 g) pkg. low-fat chocolate mousse mix

1 c. (250 mL) whipping cream

1 tbsp. (15 mL) icing sugar (“confectioners” or “powdered” sugar)

1 tbsp. (15 mL) whipping cream stabilizer (see Note)

Half a Skor bar or Heath bar, crumbled, or ¼ c. butterscotch bits

Preheat oven to 350 deg. F. Grease 9x13-in. cake pan, dusting with sifted cocoa powder. Prepare cake according to package directions. 

Cool completely before turning out of pan. Cut cake in half vertically, freezing half for later use. Or cube and dry entire cake, using half and freezing the remainder for use in a second Chocolate Trifle (see Further Note). Toss cubed, halved cake with coffee-flavored liqueur; do not add liqueur to cake destined for freezer. Place liqueur-soaked cake cubes in serving dish; set aside. 

Prepare both boxes of mousse mix according to package directions. Gently spread over cubed cake in serving dish, carefully pressing mousse down sides of dish while leaving some cake visible. 

Top with whipped cream stiffly beaten with icing sugar, stabilizer, and vanilla (I like to pipe the whipped cream over the mousse using a pastry bag equipped with a star tip). Sprinkle half a crumbled chocolate-nut bar or butterscotch bits over whipped cream. Refrigerate 2-to-3 hr. Serves 12.

Note: A DYI stabilizer is simple: See How to Stiffen or Stabilize Whipped Cream. You may want to try my recipe for Chocolate Trifle (Non-Alcoholic).

Further Note: Cake-mix cakes contain preservatives; they need several hours to dry. 

Dust greased baking pan with cocoa powder

Dry cubed cake several hours or overnight

Toss lightly with coffee-flavored liqueur

Your choice: Light or full-fat mousse mix. I use one of each

Transfer cubed cake to serving bowl

Cover cake with mousse

Spread evenly, smoothing top

Pipe on whipping cream rosettes. Sprinkle 
with butterscotch bits and serve.