Chocolate and Cream Trifle recipe

Local 5 Live Recipes

Chocolate and Cream Trifle

courtesy of The Bakery


  • Chocolate Pudding
  • Cake (can be either chocolate, vanilla, or similar)
  • Whipped Cream
  • Straight-sided glass bowl


  • Fruit (something not too wet, or dried fruit soaked in alcohol or simple syrup)
  • Nuts/Coconut

See bottom for tips

Chocolate Pudding

  • 2 Tablespoons butter
  • 1 1/3 cup chocolate chips
  • 1 teaspoon vanilla
  • 2/3 cup sugar
  • 2 tablespoon cornstarch
  • 2 tablespoon cocoa powder
  • 1/8 teaspoon salt
  • 3 egg yolks
  • 1 cup heavy cream
  • 2 cup milk

Combine butter, chips, and vanilla in a bowl large enough to hold finished batch, and set aside. In a separate bowl, combine sugar, cornstarch, cocoa powder, salt, and egg yolks. In a heavy saucepan, combine milk and cream, and bring to a simmer; add a little hot milk to the egg mixture and mix it together, then add back to the milk mixture on the stove. Bring to a boil, until mixture thickens. Strain milk custard mix over the butter and chips, then allow to cool slightly to allow chips to melt; stir together, and then cover and put in the refrigerator to cool completely before use.

Whipped Cream

  • 1 pint heavy cream
  • ¼ cup powder sugar
  • ½ teaspoon vanilla

Whip cream in a cold bowl until it starts to stiffen. Slowly add sugar, and then, when the peaks are stiff, add in the vanilla.

Chocolate Cake

  • ¾ cup butter
  • 3 eggs
  • 2 cups sugar
  • 2 cups flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon vanilla
  • 1 ½ cups milk

Preheat the oven to 350 degrees. Spray a 9 x 13 pan with pan spray, or grease with shortening or butter. Cream together butter and sugar, then slowly add in the eggs, then the vanilla. Mix the flour, cocoa powder, baking soda, baking powder, and salt together in a bowl; alternate the flour mixture with the milk, adding to the butter and eggs. Pour the cake mix into a greased 9 x 13 pan, making sure the top is smooth. Bake at 350 degrees for 30-40 minutes, until the edges are browned and a toothpick inserted in the center comes away clean. Cool completely.

To Assemble Trifle:

In a straight-sided glass bowl, starting with the cake, alternate layers of cake, pudding, and optional nuts/fruit/coconut. Make sure pudding is the top layer. Add whipped cream to the top, making sure all pudding is covered. Chill for at least 30 minutes before serving, to allow layers to meld.


  • This can be made with instant pudding mix, instant cake mix, finished cakes, leftover pudding, etc. Cupcakes work well, too! You don’t even have to remove the frosting.
  • A fun, adults-only tip: make the pudding alcoholic. Make the instant pudding mix flavor of your choice, mixing in 1 cup of milk and 1 cup of liquor, which can be split between different flavors. I like the chocolate cream: 1 box instant chocolate pudding, 1 cup milk, ¾ cup Irish Cream, ¼ c vanilla vodka. Or the banana split, with a white or yellow cake: 1 box instant banana pudding, 1 cup milk, ½ cup chocolate liqueur, ¼ cup raspberry liqueur, ¼ cup butterscotch liqueur. The mix is very strong, so don’t eat too much!
  • If you need flavor inspirations, look no further than your favorite candy bar. Like Mounds or Almond Joy? Mix chocolate cake, chocolate pudding, coconut, and almonds, topped with whipped cream and almonds!
  • Want to use dried fruit? You can soak it overnight in the alcohol of your choice (like brandy or wine), or in simple syrup. Simply bring equal parts sugar and water to a boil, then let cool.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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