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Chocolate Velvet-Espresso Trifles

Source of Recipe


Cooking with Paula Deen, November / December 2010



List of Ingredients



• -- Chocolate Velvet Cake --
  
• 1 cup unsalted butter, softened
  
• 1 cup sugar
  
• 2 large eggs
  
• 1½ cups all-purpose flour
  
• ½ cup unsweetened cocoa powder
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• ½ cup whole buttermilk
  
• 2 Tbsp water
  
• 1½ tsp white vinegar
  
• ½ tsp vanilla extract
  
• 3 (1-ounce) squares bittersweet chocolate, finely chopped
  
• .
  
• -- Espresso Chocolate Topping --
  
• 4½ cups whole milk
  
• 2 (3.9-ounce) boxes instant chocolate-flavored pudding mix
  
• 4 tsp instant espresso coffee, divided
  
• ½ cup boiling water
  
• .
  
• Garnish: sweetened whipped cream, grated semisweet chocolate
  






Instructions



1. To prepare Chocolate Velvet Cake:Preheat oven to 350° F. Spray a 9-inch square baking pan with nonstick baking spray with flour. In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, cocoa, baking soda, and salt. In a small bowl, combine buttermilk and water. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined. Stir in vinegar, vanilla, and chocolate. Spoon batter into prepared pan (batter will be thick). Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack.
   
   
2. To prepare Espresso Chocolate Topping:
   In a medium bowl, combine milk, pudding mix, and 3 teaspoons instant espresso coffee. Beat at medium speed 1 minute or until thickened. Pour into a bowl; cover and chill. In a small bowl, combine remaining 1 teaspoon instant espresso coffee and boiling water. Cool.
   
   
3. Cut cake into cubes. In 9 individual serving glasses, layer cake cubes, lightly drizzle with espresso, and top with pudding as desired. Cover and chill up to 1 hour. Garnish with whipped cream and grated chocolate.
   
   Makes 9 servings.