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Chocolate Peppermint Trifle

Chocolate peppermint trifle layers tender chocolate cake, thick chocolate pudding, and peppermint whipped cream in a chilled dessert. Crushed peppermint candies add a crisp finish to each creamy, chocolatey serving.
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Prep Time 30 minutes
Cook Time 35 minutes
cooling and chilling 5 hours
Total Time 6 hours 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

Make the cake
  • 1 cup all-purpose flour
  • 0.75 cup light brown sugar packed
  • 0.33 cup unsweetened cocoa powder
  • 0.75 tsp baking powder
  • 0.75 tsp baking soda
  • 0.5 tsp salt
  • 1 egg large, at room temperature
  • 0.5 cup buttermilk at room temperature
  • 0.25 cup vegetable oil
  • 1 tsp vanilla extract
  • 0.5 cup hot water
Cook the pudding
  • 2 cup whole milk
  • 0.33 cup granulated sugar
  • 3 tbsp cornstarch
  • 2 egg yolks large
  • 4 oz semisweet chocolate finely chopped
Make the peppermint whipped cream and assemble
  • 1.5 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 0.25 tsp peppermint extract
  • 0.5 cup peppermint candies crushed, divided

Equipment

  • 1 8-inch square metal baking pan
  • 1 2-quart saucepan
  • 1 4-quart trifle bowl

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease an 8-inch square metal baking pan.
  3. Whisk the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  4. In a separate bowl, whisk the egg, buttermilk, oil, and vanilla.
  5. Stir the wet ingredients into the dry ingredients.
  6. Whisk in the hot water until the batter is smooth.
  7. Pour the batter into the pan and bake for 28 to 34 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool completely in the pan, about 1 hour.
  9. Cut the cake into 1-inch cubes.
Cook the pudding
  1. In a 2-quart saucepan, whisk the sugar, cornstarch, and egg yolks until smooth.
  2. Gradually whisk in the milk.
  3. Cook over medium heat, whisking constantly, until the pudding boils and thickens.
  4. Continue cooking for 1 minute.
  5. Remove from the heat and stir in the chocolate until melted.
  6. Transfer the pudding to a bowl and press plastic wrap directly onto its surface.
  7. Refrigerate until cold, at least 2 hours.
Make the peppermint whipped cream and assemble
  1. Beat the heavy cream and powdered sugar in a chilled bowl until soft peaks form.
  2. Add the peppermint extract and beat until medium-stiff peaks form.
  3. In a 4-quart trifle bowl, layer half the cake cubes, half the pudding, and half the whipped cream.
  4. Sprinkle with 1/4 cup of the crushed peppermint candies.
  5. Repeat with the remaining cake, pudding, and whipped cream, then top with the remaining candies.
  6. Cover and refrigerate for at least 2 hours before serving.

Notes

For distinct layers, let the pudding chill until completely cold before assembling. Refrigerate covered for up to 3 days; freezing is not recommended because the whipped cream and pudding can change texture. For a gluten-free version, use a 1:1 gluten-free baking flour in place of the all-purpose flour.