This dessert is designed to not only feel luxurious, but to truly provide an outrageously decadent chocolate experience. Every part of the Mexican Chocolate Trifle is homemade, from the fluffy marshmallow topping, to the delightfully creamy chocolate whipped cream, to the cake. Oh, and the cake is something special; not only is it moist and chocolatey, it is also infused with cinnamon, a classic Mexican spice to enhance the flavor of chocolate, adding an element of warmth to each bite. There’s nothing trifling about the Mexican Chocolate Trifle; you’ll be taking each bite very seriously indeed!
Ingredients
For the chocolate whipped cream:
- 3 cups heavy cream
- 2 tablespoons chocolate syrup
- 1 teaspoon vanilla extract
- 1/4 cup sugar
For the marshmallow topping:
- 3 (7.5-ounce) jars marshmallow creme
- 3 cups heavy cream
For the trifle:
- 3/4 cup butter, softened, plus more, to taste, for greasing the cake pans
- 2 3/4 cups cake flour, plus more, to taste, for dusting the cake pans
- 6 ounces unsweetened baking chocolate, chopped
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar, firmly packed
- 3 large eggs, yolks and whites separated
- 1 tablespoon vanilla extract
- 1/4 cup unsweetened cocoa
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon table salt
- 2 1/4 cups milk
- chocolate shavings, optional, to taste, for topping
Directions
Step 1 –Whisk together 3 cups of the heavy cream and the chocolate syrup in a large bowl.
Step 2 –Add 1 teaspoon the vanilla and, using an electric mixer on medium-high speed, beat until foamy.
Step 3 –Gradually add 1/4 cup of the sugar and beat until soft peaks form. Set the whipped cream aside.
Step 4 –Using an electric mixer on low speed, beat the marshmallow creme and 1 cup of the heavy cream until combined and smooth, about 1 minute-1 minute 30 seconds.
Step 5 –Add the remaining heavy cream and beat on medium speed until light and fluffy, about 2 minutes.
Step 6 –Set the marshmallow topping aside.
Step 7 –Preheat the oven to 350 degrees F.
Step 8 –Using the extra butter, grease 3 (9-inch) round cake pans, then lightly dust the greased pans using the extra flour.
Step 9 –In a small microwave-safe bowl, microwave the baking chocolate on medium power for 1 minute.
Step 10 –Stir the chocolate and microwave on medium powder, while stirring it every 30 seconds, until melted, about 2 minutes-2 minutes 30 seconds.
Step 11 –In the bowl of a stand mixer, beat 3/4 cup of the butter on medium speed until creamy.
Step 12 –Gradually add the remaining granulated sugar and the brown sugar and beat well.
Step 13 –Add the egg yolks, one at a time, and beat until blended after each addition.
Step 14 –Add the melted chocolate and the remaining vanilla to the butter mixture and beat on low speed just until blended. Make sure the chocolate is not too hot when adding it so it doesn’t scramble the eggs.
Step 15 –Sift 2 3/4 cups of the cake flour, the cocoa, the baking powder, the cinnamon, and the salt in a medium bowl.
Step 16 –Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour, and beating on low speed until just blended after each addition.
Step 17 –Wash and dry the beaters.
Step 18 –In another bowl, beat the egg whites on high speed until stiff peaks form.
Step 19 –Stir 1/3 of the beaten egg whites into the batter.
Step 20 –Fold the remaining egg whites into the batter in two batches, taking care not to knock the air out of them.
Step 21 –Bake the cakes until a wooden toothpick inserted into the center comes out clean, about 30 minutes.
Step 22 –Cool the cakes in the pans on wire racks for 10 minutes.
Step 23 –Remove the cakes from the pans and transfer them to parchment-lined wire racks.
Step 24 –Allow the cakes to cool completely, about 1 hour.
Step 25 –Cut the cakes into 1-inch cubes.
Step 26 –Layer 1/3 of the cake cubes in a 4-quart bowl or trifle bowl.
Step 27 –Top with 1/3 of the chocolate whipped cream and 1/3 of the marshmallow topping.
Step 28 –Repeat the layers twice.
Step 29 –Serve topped with the chocolate shavings.
