Sunday, May 16, 2010

Leftover Chocolate Cake Trifle

Baking my cousin's groom's cake left me with an extra 9" square of chocolate stout cake, but no frosting. On a whim, I decided to turn the cake into an easy dessert.

I used about 3/4 of the cake and cut it into 1" cubes, and whipped and sweetened some heavy cream. If you've never made homemade whipped cream, WHY THE HELL NOT? It's super easy and much tastier than the frozen artificial crap in the tub, or the greasy stuff in the aerosol can.

Chill a small glass bowl and the beaters from an electric mixer in the freezer for about ten minutes. When they're icy cold, deposit about half a cup of heavy cream, a tablespoon or so of sugar, and a half teaspoon of vanilla extract into the bowl, attach the beaters, and beat the ever lovin' tar out of it. Taste it halfway through and adjust sugar if needed. You don't want to add sugar after it's fully whipped, or the sugar won't dissolve. When you can hold the bowl sideways or even upside down without spilling, it's done.

Once I had my sweet whipped cream and cake cubes, I put a layer of cake pieces on the bottom of a small round casserole. I drizzled some cold leftover coffee over the cake, spread on a layer of whipped cream, generously drizzled on some Hershey's chocolate syrup, and repeated with a second layer of cake, coffee, whipped cream, and syrup.

I chilled the whole mess for about 20 minutes before scooping some out into bowls. Delicious!

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