Saturdays and Triple Chocolate Trifles
Today was an awesome Saturday. It was mostly just Nick and I at home- leading to a very productive day, if I might add. We kicked back and played some Starwars Legos on the game cube, had Lunch, made something we now call Triple Chocolate Trifle, blew bubbles, did dishes, and in between I found some time to study.
He roughed it through the freezing weather
Then we made a Triple Chcolate Trifle!
Nick is actually the one person I almost never mind baking with. He makes me laugh, loves helping, and gets me to clean up after myself. -Seriously. A fourth child who hates messes can be very assertive.
Assertive- voicing an opinion/feeling while taking into consideration the other person’s feelings. (Who says I can’t walk on the treadmill, blog, and study for my health final at the same time?)
Making our chocolate cake and chocolate layers!
What’s our one secret ingredient that made this cake the moistest chocolate cake I’ve ever had?
Our finished product and the ending to an awesome day:
If you want something done, you’d better do it yourself…
Thoughts- the cakes was super moist and really delicious! I was afraid I’d taste the mayo, but even in the batter I had no clue it was there!
Tips- Measure the size of your Trifle container with the size of your pans. I did so as to not waste batter, leaving enough batter to make cupcakes instead of having a bunch of scraps of cake!
Triple Chocolate Trifle
Adapted cake recipe from Serious Eats blog
Chocolate Frosting adapted from Hersey’s Cocoa
3 large eggs
1 1/2 cups of sugar + 1 tablespoon sugar
1 tablespoon vanilla bean paste or vanilla extract
1 1/4 cup of maynnaise, I used Hellman’s Mayonnaise
2 1/4 cup of all-purpose flour
1 3/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup + 1 tablespoon cocoa powder
1/2 teaspoon, slightly heaping, salt
1 1/4 cups of warm water
Beat together eggs and sugar together on medium-high for 5-6 minutes
Continue beating, lower to medium speed, add vanilla and mayo
Lower to a slow-speed setting and add your dry ingredients, beat until incorporated
Now add water slowly, and beat until incorporated
Bake cakes anywhere around 25- 40 minutes. (Mine came out at all different time since they were different sizes. Every time one wasn’t done I baked it for another 5-10 minutes and check again with a tookpick. Don’t overbake!!!)
Hersey’s Chocolate Buttercream, slightly adapted
1 stick of butter
2/3 cup of cocoa powder
3 cups of powdered sugar
1 teaspoon vanilla bean paste
Split 1/3 cup evenly between milk and heavy whipping creamChocolate Pudding
(Due to all the other things we had to do tonight, I used one package of chocolate pudding tonight for one of the layers. Use any chocolate pudding mix you have on hand or make your own which is really simple! In effortts to make this triple chocolate dessert slightly healthier we followed the directions we mixed the pudding package with skim milk and it worked just as well!)Layering
Slightly beat the butter into the powdered sugar
Add all the other ingredients * and then mix on high until all incororated and creamy
Assembling the cake: Cut the width of your cakes in the middle so that you end up with four half cakes instead of two full layers. -Depending on the size of your trifle glass you may have one or two layers left over.- Slide the first smallest layer down to the bottom then layer with chocolate frosting, then the pudding, then layer on the next bigger sized cake. Repeat this process until you’re 1/4 of an inch away from the top. Top with whipping cream or whipped cream- whichever you have on hand is find. Sift a little cocoa powder for looks on top (optional)
Wow, while writing this post I’ve walked 4.2 miles on the treadmill! I’ve gotta do this more often!!- Happy Saturday, I’ll be taking finals Monday, Tuesday, and Wednesday so I’ll probably be cramming instead of blogging. Wish me luck!!