Chocolate Raspberry Trifle

Chocolate Raspberry Trifle
Servings: 24 Yield: servings Prep 15 mins Bake 350°F 35 mins Cook 7 mins Chill at least 1 hour, then up to overnight

Ingredients

  • 1 box (16.25 oz) chocolate cake mix
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 4 large egg yolks
  • 1/2 cup plus 5 tbsp sugar
  • 1/4 cup (1/2 stick) unsalted butter, cut up
  • 4 ounces bittersweet chocolate, chopped
  • 2 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 pkgs (6 oz each) fresh raspberries
  • Chocolate curls or cocoa powder, for garnish

Make It

1. Heat oven to 350 degrees . Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Line bottom with wax paper; coat paper with spray. Prepare cake mix as per package directions with eggs, oil and 1 1/4 cups water. Bake at 350 degrees for 35 minutes or until cake springs back when pressed. Cool 10 minutes in pan on a wire rack; invert directly onto rack, remove paper and cool completely.

2. While cake cools, in a large metal bowl, combine egg yolks, 1/2 cup sugar, 1/4 cup water and butter. Place bowl over a pot of simmering water. Cook, whisking constantly, until mixture is pale and thickened and registers 160 degrees on an instant-read thermometer, about 7 minutes. Remove bowl from saucepan and whisk in chocolate until smooth. In a separate bowl, beat 1 cup of the cream with 2 tbsp of the sugar and the vanilla until mediumfirm peaks form. Fold whipped cream into chocolate mixture until no white remains. Cover surface directly with plastic and refrigerate at least 1 hour.

3. Once cake has cooled, cut into 1 1/2-inch cubes. Whip remaining 1 1/2 cups cream with remaining 3 tbsp sugar to medium-firm peaks. Begin layering trifle: Spoon half the cake cubes into a 4-quart glass bowl or dish. Compress slightly. Spread half the chocolate mousse (about 1 1/2 cups) over cake cubes. Top mousse with 1 pkg of the raspberries and half the whipped cream (about 1 1/2 cups). Repeat layering and garnish with chocolate curls or cocoa powder. Serve immediately or refrigerate up to overnight until serving.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 292, Fat, total (g): 21, chol. (mg): 91, sat. fat (g): 9, carb. (g): 27, fiber (g): 2, pro. (g): 3, sodium (mg): 146, Percent Daily Values are based on a 2,000 calorie diet.