Triple Chocolate Trifle: A Show stopping Dessert for Chocolate Lovers

If you’re on the hunt for the ultimate chocolate dessert that looks as stunning as it tastes, this Triple Chocolate Trifle is your new go-to. With layers of moist homemade chocolate cake, rich pudding, airy whipped cream, and juicy raspberries, it’s a dreamy indulgence that strikes the perfect balance between decadence and elegance.

What makes this trifle truly special is the combination of textures and flavors. The base is a moist, dark chocolate cake—made from scratch with buttermilk, hot coffee, and cocoa for a deep, rich flavor. This cake isn’t just a background player—it’s the backbone of the dessert, adding heft and structure to every spoonful.

Next come the creamy layers: a luscious chocolate pudding and a lightly sweetened maple-vanilla whipped cream that’s whipped to soft peaks. The maple syrup adds a warm, subtle sweetness that elevates the trifle from standard to spectacular. Don’t forget the generous helping of chopped milk chocolate bars tucked between the layers—every bite delivers a melty surprise.

And to balance out all that richness? Fresh raspberries. Their tart brightness cuts through the chocolatey intensity and adds a pop of color that makes this trifle a showstopper on any dessert table.

Perfect for special occasions, family gatherings, or just because you’re craving something chocolatey, this trifle can be made ahead and chilled, letting the flavors mingle even more before serving. Whether you’re bringing it to a potluck or presenting it at your next dinner party, one thing’s for sure: there won’t be any leftovers.

Triple Chocolate Triffle

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: The Kilted Chef
• Yield: Serves 6

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

Cake

• 1 3/4 cups all-purpose flour
• 3/4 cup dark unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 cup buttermilk
• 1/3 cup Vegetable oil
• 2 eggs at room temperature
• 2 teaspoons vanilla extract
• 1 cup hot coffee

• 1L whipping cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 4 cups prepared chocolate pudding
• 2 X 100 gram milk chocolate bars , coarsely chopped
• 2 cups of raspberries

 

Cook Mode Prevent your screen from going dark

---

Instructions

1. Begin by preparing the cake.
2. Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans at least 2 1/2” deep with parchment paper or two 9” pans. Spray pans with nonstick cooking spray.
3. Place the flour, cocoa, baking powder and baking soda in the bowl of a stand mixer. Whisk in sugar and salt. Mix to combine’
4. Add buttermilk, oil, eggs, coffe and vanilla together and mix until combined do not overmix (the batter will be thin).
5. Evenly divide the batter between the cake pans. For 8” pans, bake at 350 degrees F 32-38 minutes, for 9” pans bake for 22-28 minutes OR until a toothpick inserted in the center of the cakes comes out with just a few moist crumbs (don’t open oven while baking or cakes could fall in center.)
6. Cool cakes in pans for 10 minutes then transfer to a wire rack to cool completely
7. Combine the whipping cream, maple and vanilla in the bowl of a stand mixer, whip until firm. Set aside.
8. Place half of the cake into a trifle dish, top with half of the chocolate pudding, half of the raspberries, half of the whipped cream and half of the chopped milk chocolate.
9. Repeat the layers, refrigerate for 1 hour before serving.

• Category: desserts, baking, recipes