I have shared before that my favorite way to serve a trifle or poke cake is in cute small vessels. I dish them out before the party and put them on a tray in the refrigerator, so when it is time for dessert there is NO WAITING.
And plus also, I got to use my favorite cabbage bowls that I pull out every Spring.
I really feel like this is the place to add the picture of my husband and mom having dessert wars with their spoons from this past weekend, but I don’t think they will appreciate it…. Maybe I’ll share it on snapchat and Instagram! 👻: jcbarbee 📸: thebarbeehousewife
This is my kind of dessert. It has a homemade creamy pudding, homemade delicious cake, layered with fresh whipped cream. You guys….
It reminds me of those dirt cakes I had growing up, that I am still obsessed with… This is the grown up version.
- For the Chocolate Pudding:
- ¾ cups of Sugar
- ¼ teaspoon of Sea Salt
- 1½ cups of Milk
- ½ lb. of Milk Chocolate, chopped
- 1 teaspoon of Vanilla
- 6 Egg Yolks, from large eggs
- 2 cups of Heavy Cream
- 3 tablespoons of Cornstarch
- For the Cake:
- 1½ cups of All-Purpose Flour
- 1 cup of Cocoa Powder, unsweeteend
- 1¼ teaspoon of Baking Soda
- 1¼ teaspoon of Baking Powder
- ⅛ teaspoon of Salt
- ½ cup of Milk
- 2 oz. of Espresso or Coffee, warm
- 2 Eggs, large
- 1 cup + 2 tablespoons of Sugar
- ¾ cup of Olive Oil
- For the Whipped Cream:
- 2 cups of Heavy Cream
- 2 tablespoons of Sugar
- Place a candy thermometer on a large saucepan and combine the sugar, salt, milk, chocolate and vanilla in a large saucepan over medium heat. Whisk until the mixture reaches 180 degrees. Remove from heat.
- In a large bowl, whisk together the egg yolks and cream. Whisking constantly, add one cup of the hot chocolate, one tablespoon at a time to the egg mixture. Then whisk in the rest until fully combined.
- In a small bowl, whisk together ¼ cup of water and the cornstarch to form a slurry; add to the chocolate custard mixture and whisk well.
- Return the chocolate custard mixture to the large saucepan and cook over medium-low heat until it reaches 180 degrees. Strain the pudding through a sieve and place in a bowl and press plastic wrap against the pudding, so a film doesn't form. Refrigerate for at least 4 hours, ideally overnight.
- Preheat your oven to 350 degrees and prepare a 13x9 inch baking dish by spraying with nonstick cooking spray and parchment paper.
- Sift together the flour, cocoa, baking soda, baking powder, and salt together in a large bowl. In a small bowl, stir together the milk and the espresso or coffee.
- Mix the eggs and sugar on medium speed with your mixer until pale. Leave the mixer running and drizzle in the olive oil. Reduce the speed to low and add ⅓ of the flour mixture, then ½ of the milk mixture. Repeat ending with the last of the flour and stop when it is just mixed.
- Pour the mixture into the prepared pan and bake for 18-20 minutes, rotating 180 degrees halfway through cooking.
- Let the cake cool completely and then break into bite-sized crumbles.
- Place a metal mixing bowl in the freezer for 15 minutes and then beat the sugar and cream together until whipped to stiff peaks.
- To assemble the trifle, spoon half of the pudding in the trifle dish, follow with third of the whipped cream, then half of the cake crumbles. Repeat with the remaining pudding, another third of the whipped cream and remaining cake crumbles. Top with last remaining third of whipped cream.
- Refrigerate for at least 1 hour and up to 6 hours before serving.
Happy Cooking, The Barbee Housewife