Triple Chocolate Peppermint Trifle
With Mazola® Vegetable Oil
SERVING SIZE
10-12 Servings
TOTAL TIME
1.5 hours, plus chill 12 hours or overnight
SKILL LEVEL
Expert
Ingredients:
For the Cake:
- 1 and 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup milk
- 1/3 cup Mazola vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the Mousse:
- 2 ½ cups heavy cream
- 1 ½ cups white chocolate, finely chopped
- ½ cup coarsely chopped peppermint candies or candy canes
For the Pudding:
- 2 packages (102g) chocolate pudding mix
For Serving:
- 1 ½ cups heavy cream
- ¼ cup confectioners’ sugar
- ¼ cup coarsely chopped peppermint candies or candy canes
Instructions:
- Preheat your oven to 350 degrees F.
- Grease an 8-inch or 9-inch round cake pan.
- In a large bowl, whisk together flour, cocoa powder, sugar, salt and baking soda.
- Pour in the milk, vegetable oil, vanilla and vinegar. Whisk together until mixture is combined and no lumps remain – don’t overmix or the cake will be tough.
- Pour batter into prepared pan, and bake for 28-32 minutes if using a 9-inch round pan, or 32-34 minutes if using an 8-inch round or square pan, until cake springs back when touched and a tester inserted in the center comes out clean.
- Let cake cool in pan on a rack for 10 minutes, then invert the pan onto the rack to release the cake. Let cool, then slice in half horizontally.
- Make the mousse: Prepare an ice-water bath; set aside.
- Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
- Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
- Make the pudding according to package directions. Refrigerate until set.
- Assemble the trifle: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer. Add half the pudding, then another third of mousse. Place remaining cake layer on top. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
- Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.
