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Mocha Trifle

Prep Time30 minutes
Cook Time50 minutes
Cooling time:1 hour
Total Time2 hours 20 minutes
Servings: 12 servings

Ingredients

For the trifle:

  • 2 3-ounce packages instant vanilla pudding
  • 2¼ cups whole milk cold
  • 1 cup brewed coffee chilled
  • 1 pint heavy cream
  • ¼ cup sugar
  • 1 ½ teaspoons vanilla extract
  • 2 almond biscotti or 4 mini

For the cake:

  • 1⅓ cup flour
  • ⅓ cup unsweetened dark chocolate cocoa powder
  • ½ teaspoon salt
  • 1¼ teaspoon baking soda
  • 1 cup granulated sugar
  • ⅔ cup canola oil
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ⅔ cup brewed coffee
  • ⅔ cup sour cream

Instructions

To assemble the trifle:

  • Make pudding by mixing both packages with cold milk and cold brewed coffee. Whisk to combine until it's thickened. Place in the fridge to thicken a little more until we need it.
  • Make whipped cream by adding heavy cream, sugar, and vanilla to the bowl of a mixer. Beat with whisk attachment until thickened and stiff peaks form. Set aside.
  • Remove cooled cake from pan and cut into 1-inch cubes (see below for making the cake). Layer 1/2 of the cubes on the bottom of a trifle dish. Layer 1/2 of the prepared coffee vanilla pudding over the cake making sure that the cake is completely covered. Layer 1/2 of the whipped cream over the pudding, completely sealing it in.
  • Repeat layers. Crush the almond biscotti into small pieces. Sprinkle biscotti pieces and chocolate cake crumbs over the top layer of whipped cream. Let the mixture set in the fridge for at least 2 hours before serving (ideally overnight, if possible).

For the cake:

  • Preheat oven to 350 degrees. Prepare 1 9x5 inch loaf pan by spraying thoroughly with non-stick spray. Set aside. In a small bowl, whisk cocoa powder, flour, salt, and baking soda together until combined. Set aside until the final step of making the batter.
  • In a bowl of a stand mixer, add sugar and oil and mix until combined. Add egg and egg yolk, together and mix on medium-low until combined. Add vanilaa extract and mix together. Make sure to scrape the bottom of the bowl to ensure even mixing.
  • Mix coffee together with sour cream in a separate mixing bowl or measuring cup. Add ⅓ of the flour mixture to the batter and mix on low until combined. Add half of the coffee-sour cream mixture and mix on low until smooth. Repeat with another ⅓ of flour mixture and then the last of the coffee-sour cream mixture. Finally, add the last of the flour, mix, and stop when combined. Pour batter into prepared pan and smooth into an even layer.
  • Bake in center of preheated oven for about 1 hour. Remove the cake when a knife comes out clean when inserted in the center. Let it cool for 20 minutes before removing from the pan. To remove from the pan. slide a knife around the edge to loosen up the cake. Place a plate on top of the pan and, with pot holders on, invert the pan so it's on top of the plate. Gently tap the pan on the plate to loosen up the cake. Remove pan and let cake sit to cool completely, about 40 more minutes.