Mexican Hot Chocolate Trifle Recipe

Name: Mexican Hot Chocolate Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces unsweetened baking chocolate, chopped; 3/4 cup butter, softened; 1 1/2 cups granulated sugar; 1 1/2 cups firmly packed light brown sugar; 3 large eggs, separated; 1 tablespoon vanilla extract; 2 3/4 cups cake flour; 1/4 cup unsweetened cocoa; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 3/4 teaspoon table salt; 2 1/4 cups milk

Servings: persons

6 ounces unsweetened baking chocolate, chopped
3/4 cup butter, softened
1 1/2 cups granulated sugar
1 1/2 cups firmly packed light brown sugar
3 large eggs, separated
1 tablespoon vanilla extract
2 3/4 cups cake flour
1/4 cup unsweetened cocoa
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon table salt
2 1/4 cups milk

1
Preheat oven to 350u00b0. Microwave chopped chocolate in a small microwave-safe bowl at MEDIUM (50% power) 1 minute; stir. Microwave 2 to 2 1/2 more minutes or until melted, stirring every 30 seconds. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add melted chocolate and vanilla, beating at low speed just until blended.
2
Sift cake flour with next 4 ingredients in a medium bowl. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Wash and dry beaters.
3
Beat egg whites at high speed until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into 3 greased (with butter) and floured 9-inch round cake pans.
4
Bake at 350u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to parchment paper-lined wire racks, and cool completely (about 1 hour). Cut cake layers into 1-inch cubes.
5
Layer one-third of cake cubes in a 4-qt. bowl. Top with one-third each of Chocolate Ganache and Marshmallow Topping. Repeat layers twice.

1662

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces unsweetened baking chocolate, chopped, 3/4 cup butter, softened, 1 1/2 cups granulated sugar, 1 1/2 cups firmly packed light brown sugar, and more.

Yes, Mexican Hot Chocolate Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Hot Chocolate Trifle

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