Mexican Hot Chocolate Trifle
Description
Make a beautiful, decadent trifle dessert that is amazingly moist and flavorful. This dessert makes a ton and is not cheap to make, so you might want to save it for special occasions and holidays.
Ingredients
6 oz. unsweetened baking chocolate, chopped
3/4 c. butter, softened
1 1/2 c. granulated sugar
1 1/2 c. firmly packed light brown sugar
3 large eggs, separated into egg yolks and egg whites, to be used separately
1 T. vanilla extract
2 3/4 c. cake flour
1/4 c. unsweetened cocoa
1 T. baking powder
1 t. ground cinnamon
3/4 t. table salt
2 1/4 c. milk
Chocolate Ganache:
3 - 4 oz. semi-sweet chocolate baking bars, chopped
2 - 4 oz. bittersweet chocolate baking bars, chopped
1 1/2 - 1 3/4 c. heavy cream
Marshmallow Topping:
3 - 7 1/2 oz. jars marshmallow crème
3 c. heavy cream
Garnish:
chocolate curls
Directions
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Preheat oven to 350 degrees. Butter and flour three 9 inch round cake pans. Line wire rack for cooling with parchment paper.
Microwave chopped chocolate in a small microwavable bowl on Medium -50% power for 1 minute; stir. Microwave 2 - 2 1/2 more minutes or until melted, stirring every 30 seconds.
Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add melted chocolate and vanilla, beating at low speed just until blended.
Sift cake flour with next 4 ingredients in a medium bowl. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at Low speed, just until blended, after each addition. Wash and dry beaters.
Beat egg whites at High speed until stiff peaks form; stir about 1/3 of egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into 3 prepared round cake pans.
Bake for 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to prepared wire racks; cool completely, about 1 hour. Cut cake layers into 1-inch cubes.
Layer 1/3 of the cake cubes in a 4 quart or larger trifle glass bowl. Top with 1/3 each of Chocolate Ganache and Marshmallow Topping. Repeat layers twice.
Chocolate Ganache:
Microwave first 2 ingredients and 1 1/2 c. cream in a medium-sized microwavable bowl at Medium- 50% power for 1 minute; stir. Microwave 3 - 3 1/2 more minutes or until melted, stirring every 30 seconds. Stir in up to 1/4 c. cream, 1 T. at a time, until desired consistency is reached.
***Note: Reserve 3/4 c. Chocolate Ganache to serve with trifle. Just before serving, reheat the reserved Ganache in a microwavable bowl at Medium- 50% power for 30 - 60 seconds, stirring every 30 seconds.
Marshmallow Topping:
Beat marshmallow crème and 1 c. heavy cream at Low speed with an electric mixer 1 - 1 1/2 minutes or until combined and smooth. Add remaining heavy cream; beat at medium speed 2 minutes or until light and fluffy.
Serve topped with a sprinkle of chocolate curls.
15-20 servings.