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Homemade Chocolate Mint Trifle photo

Chocolate Mint Trifle

This Chocolate Mint Trifle is a show-stopping dessert with layers of rich chocolate cake, creamy pudding, and fluffy whipped cream!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake:
  • 1 cup All-Purpose Flour spooned and leveled
  • 1 cup Granulated Sugar
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 large Egg
  • 1/2 cup Vegetable Oil
  • 1 cup Sour Cream
  • 1 teaspoon Vanilla Extract
  • 1 cup Boiling Water
For the Chocolate Pudding:
  • 1 package Instant Chocolate Pudding
  • 1/2 cup Sweetened Condensed Milk
  • 1 cup Cold Water
For the Whipped Cream:
  • 2 cups Heavy Cream whipped
  • 1/4 cup Confectioners' Sugar
For Assembly:
  • 1 package Mint Oreo Thins broken, reserve 6 for decoration

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • 9x13 inch baking pan
  • Trifle Dish or Large Glass Bowl
  • Electric mixer

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, salt, baking powder, and baking soda until well combined.
  2. Step 2: In a separate bowl, beat the egg, then add the vegetable oil, sour cream, and vanilla extract. Mix until smooth. Gradually stir in the dry ingredients, alternating with boiling water. The batter will be thin, but that’s okay!
  3. Step 3: Pour the batter into the prepared 9x13-inch baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
  4. Step 4: In a mixing bowl, combine the instant chocolate pudding mix, sweetened condensed milk, and cold water. Whisk until the mixture is smooth and thickened. Set aside.
  5. Step 5: In a large bowl, beat the heavy cream and confectioners' sugar with an electric mixer until stiff peaks form. This creamy layer will be the crowning glory of your trifle.
  6. Step 6: Once the cake has cooled, cut it into small cubes. In your trifle dish, layer half of the cake cubes, followed by half of the chocolate pudding, and half of the whipped cream. Repeat the layers with the remaining cake, pudding, and whipped cream.
  7. Step 7: Sprinkle the broken Mint Oreo Thins over the top layer of whipped cream. For an extra touch, reserve 6 whole cookies to place on top for decoration.
  8. Step 8: Cover the trifle with plastic wrap and chill it in the refrigerator for at least 4 hours, or overnight if possible. When ready to serve, scoop out portions and enjoy the delightful layers of Chocolate Mint Trifle.

Notes

  • For a richer flavor, consider letting the trifle sit overnight to allow the layers to meld.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Feel free to substitute with gluten-free flour for a gluten-free option.