How many servings does this recipe make?

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

What ingredients do I need for Mexican Hot Chocolate Trifle?

You need 14 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 light brown sugar firmly packed, and more.

Is Mexican Hot Chocolate Trifle suitable as baking & desserts?

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

How do I store leftover Mexican Hot Chocolate Trifle?

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 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 light brown sugar firmly packed; 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; ganache Chocolate; marshmallow topping

1

["Preheat oven to 350F. Microwave chopped chocolate in a small bowl on medium power 1 minute; stir. Microwave 2 - 2 1/2 minutes more or until melted, stirring every 30 seconds. Beat butter at medium speed with a 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.", "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.", "Beat egg whites at high speed until stiff peaks form. Stir egg whites into batter in 3 batches. Spoon batter into 3 greased (with butter) and floured 9"" round cake pans.", "Bake at 350F for 30 minutes or until wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans to parchment paper-lined wire racks and cool completely (About 1 hour). Cut cake into 1"" cubes.", "Layer one-third of cake cubes in a 4 qt bowl. Top with one-third each chocolate ganache and marshmallow topping. Repeat layers twice.", "Chocolate Ganache:

2

3 (4 oz) semi-sweet chocolate baking bars, chopped

3

2 (4 oz) bittersweet chocolate baking bars, chopped

4

1 1/2 - 1 3/4 cups heavy cream

5

Microwave chocolates and 1 1/2 cup cream in a medium-sized bowl at medium power 1 minute, stir. Microwave 3 - 3 1/2 minutes more or until melted, stirring every 30 seconds. Stir in up to 1/4 cup cream, 1 tbsp at a time,m until desired consistency.

6

Note, reserve 3/4 cup ganache to serve with trifle. Just before serving, reheat reserved chocolate ganache in a microwave-safe bowl at medium for 30-60 seconds, stirring every 30 seconds.", "Marshmallow topping:

7

3 (7 1/2 oz) jars marshmallow cream

8

3 cups heavy cream

9

Beat marshmallow creme and 1 cup heavy cream at low speed of stand mixer 1 - 1 1/2 minutes or until combined and smooth. Add remaining heavy cream; beat at medium speed 2 minutes or until light and fluffy."]

Mexican Hot Chocolate Trifle

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