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Parve
Medium
12 Servings
Allergens 
1 Hour, 45 Minutes
Diets
Trifles are an excellent way of combining complimentary flavors to create a delicious dessert or centerpiece. They are so easy to assemble, with such beautiful results, that you can never go wrong. While this is a recipe for a rich, intense trifle, please note that the recipes for the chocolate cake and the chestnut cream stand on their own. This is one of the best chocolate cakes I have ever tasted!
4 cups sugar
3 and 1/2 cups flour
1 and 1/2 cups Gefen Cocoa
3 teaspoons Haddar Baking Powder
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
2 cups cold water
1 cup oil
6 teaspoons vanilla sugar
2 cups hot coffee made with 2 full teaspoons instant coffee
1 (16-ounce) container Kineret Whipped Topping or other non-dairy dessert whip
3 tablespoons confectioner’s sugar
1 (8-ounce) container Kineret Whipped Topping or other non-dairy dessert whip
3 and 1/2 cups puréed chestnuts or 1 can of puréed Gefen Chestnuts (860 milliliters)
1/2 cup rum
4 tablespoons confectioner’s sugar
pinch of salt
1 tablespoon vanilla sugar
chopped Viennese Crunch or meringue pieces to garnish
Preheat oven to 350 degrees Fahrenheit.
Place ingredients, in the order listed, into the bowl of an electric mixer. Mix for four minutes, until smooth.
Pour batter into a greased 9-inch x 13-inch baking pan
Bake for 50 to 60 minutes, until an inserted toothpick comes out clean.
Let cool completely before cutting.
Whip dessert whip in electric mixer. Add confectioner’s sugar and beat until stiff.
Whip dessert whip in electric mixer.
Add remaining ingredients and mix for one minute more, until well blended.
Cut the chocolate cake into approximately 2-inch x 2-inch squares.
Cover the entire bottom of the trifle bowl with a layer of chocolate cake. Place chestnut cream into a large strong plastic bag (like Ziploc) and cut off one corner of the plastic bag, creating a 1-inch hole; or use a piping bag fitted with a large round tip. Pipe cream over chocolate cake, fully covering it, taking special care to properly cover the outer circumference of the bowl.
Gently place another layer of chocolate cake squares over the cream. The layer does not have to be completely even. Pipe white cream over the layer.
Add another layer of cake, and then pipe the chestnut cream over this layer. If your bowl is not full yet, keep repeating the layers, ending with white cream on the top. Top with chopped Viennese Crunch or broken pieces of meringue right before serving.
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Is the sugar amount correct? I’m in the process of making this, but I’m finding that 4 cups of sugar in the cake part as well as sugar added throughout the recipe, hard to believe that there wasn’t a mistake made. Has anyone made this trifle with this amount of sugar? Please respond, I don’t want to serve my guests something inedible from the sweetness. Thank you
Hard, but worth it!! It took me 3 hours but is was very good and got tons of compliments on it.