Chocolate Trifle (adapted from Paula Deen's Chocolate Toffee Trifle)
1 box chocolate cake mix or one batch Mocha Chocolate Cake
1/2 cup dulce de leche, heated (or, mix 1/4 cup carmel topping with 1/4 cup sweetened condensed milk)
2 cups fudge sauce (jarred or recipe follows), warmed
2 cups heavy cream whipped and sweetened with 1/2 cup powdered sugar and 1 tsp. vanilla (you can substitute this with store bought cool whip, but there's nothing better than homemade whipped cream and it really is easy to make)
1/2 - 1 cup mini chocolate chips
Prepare the cake according to package instructions or follow the link to the recipe for Mocha Chocolate Cake for a 9 x 12-inch pan. Allow the cake to rest for 5 minutes. While cake is resting, heat the dulce de leche mixture on the stove or in the microwave. You want the mixture to be smooth and runny, so it usually take about 5 minutes on the stove.
Now, using a fork or straw, poke holes throughout the cake, but be careful not to puncture all the way to the bottom of the pan. After poking your holes, pour the dulce de leche mixture evenly all over the cake and watch it get absorbed by the chocolate! Allow the cake to cool completely on the counter and then cover with saran wrap and cool in the refrigerator for at least 4 hours.
|Cake after the dulce de leche has cooled on the top. You can barely see the holes in the cake. |
|These are all of the ingredients ready to be assembled.|
|This is the homemade whipped cream. It's so easy to make! Seriously.|
1 4-oz bar bittersweet chocolate (I use any dark chocolate for this)
1/2 oz unsweetened chocolate (baking bars)
8 tbls butter (1 stick)
3 cups powdered sugar
1 2/3 cup evaporated milk (basically one small can)
1 1/4 tsp vanilla
Melt the chocolate and the butter over low heat in a medium saucepan. Turn the heat up to medium once melted. Stir in the powdered sugar, alternating with the evaporated milk and mixing well after each addition. Stirring constantly, bring the mixture to a simmer. Continue cooking for 8 minutes while simmering, then remove from heat and add vanilla.
Note: This fudge sauce is a labor or love. It takes a long time for me to make it and I usually bump up the temperature just to a 6 on my stove just to get things moving. So, if you're new to baking, I might just buy the fudge sauce from the store. I promise it will still be 'to die for.'
|You see how it sticks to the spoon when the fudge sauce is done? That's the consistency you want. It also thickens a bit upon cooling.|
Yield: 10-12 servings