German Chocolate Cake Trifle

Who doesn’t love a good dessert, especially when it’s a delightful twist on a classic? Enter the German Chocolate Cake Trifle—a scrumptious, layered masterpiece that takes the beloved German chocolate cake to new heights. Perfect for celebrations or just because, this trifle combines rich chocolate cake, creamy layers, and delightful toppings into one irresistible treat.

History of German Chocolate Cake

Despite its name, German Chocolate Cake is an all-American creation. It dates back to 1852 when Samuel German developed a dark baking chocolate for the Baker’s Chocolate Company. The cake gained popularity in the mid-20th century after a recipe appeared in a Dallas newspaper, sparking a national craze. The trifle version is a modern take that adds visual appeal and ease of serving to the traditional cake.

Ingredients Needed

Cake Base Ingredients

• 1 box of German chocolate cake mix (homemade optional)
• Eggs, oil, and water as per mix instructions

Filling and Frosting Components

• 1 can of sweetened condensed milk
• 1 cup of heavy cream
• 1 cup of shredded coconut
• 1 cup of chopped pecans
• 1/2 cup of unsalted butter
• 1 cup of granulated sugar
• 4 large egg yolks
• 1 teaspoon of vanilla extract

Optional Add-ins

• Chocolate chips
• Fresh berries
• Caramel sauce

Step-by-Step Recipe

Preparing the Cake

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and prepare the cake mix as directed. Bake for 25-30 minutes, let it cool, then cube.

Making the Filling

In a saucepan, mix milk, cream, butter, and sugar over medium heat until thick. Add yolks, cook until bubbly, then mix in vanilla, coconut, and pecans. Cool.

Assembling the Trifle

In a trifle dish, layer cake cubes and coconut-pecan filling. Repeat, ending with a filling layer. Optionally, top with chocolate chips or berries.

Tips for Perfect Trifle

Cake Baking Tips

Ensure the cake is cool before cubing. Use a serrated knife for cleaner cuts.

Assembly Techniques

Layer in clear dishes to display the trifle’s beauty. Press layers slightly to compact.

Storage Suggestions

Refrigerate if not serving immediately. Cover with plastic wrap for up to 2 days.

Variations of German Chocolate Cake Trifle

Nut-Free Version

Substitute pecans with sunflower seeds or omit.

Vegan and Gluten-Free Options

Use vegan cake mix and plant-based substitutes. Ensure gluten-free labeling.

Seasonal Fruit Additions

Add raspberries or strawberries in summer; pomegranate or apples in winter.

Serving Suggestions

Presentation Ideas

Serve in mason jars for a rustic look or in a decorative dish as a centerpiece.

Pairing with Other Desserts

Complement with vanilla ice cream or contrast with fruit sorbet.

Beverage Pairings

Coffee or espresso enhances flavors; dessert wine like Port matches the richness.

Nutritional Information

A standard serving contains about 400-500 calories, offering proteins from eggs and nuts but watch the sugar.

Conclusion

The German Chocolate Cake Trifle is more than just a dessert; it’s a full experience, perfect for any occasion. Approachable for any baker, it promises a stunning and delicious outcome every time.

Frequently Asked Questions

1. How long does it take to prepare?
   • About 1.5 to 2 hours, including baking and assembly.
2. Can it be made ahead of time?
   • Yes, prepare a day in advance and refrigerate.
3. How to store leftovers?
   • In an airtight container in the fridge for 2-3 days.
4. Can I use homemade cake instead of a mix?
   • Absolutely! It adds a personal touch.
5. What if I don’t have a trifle dish?
   • Use any large clear bowl or individual glasses.

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

• 1 German chocolate cake mix, prepared in 9x13 pan according to directions (cake only)
• German Chocolate Mousse:
• 1 1/3 cups milk
• 2 tsp unflavored gelatin
• 1 tsp vanilla extract
• 8 oz. Bakers German Chocolate, roughly chopped
• 4 cups Cool Whip, thawed
• Coconut Pecan Filling:
• 1 cup white sugar
• 1 cup evaporated milk
• 1/2 cup unsalted butter
• 3 egg yolks
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans
• 1 tsp vanilla extract3

Instructions

German Chocolate Mousse:

In a heavy-bottomed saucepan, combine the milk, gelatin, and vanilla extract. Let stand for 3 minutes, then cook on medium-high heat until bubbles begin to form around the edge (~180F). Do not allow mixture to boil.

Remove from heat, add the chocolate, and cover for 5 minutes. Then use a whisk to combine chocolate until the mixture is smooth.

Pour mixture into a large bowl, cover tightly with plastic wrap, and chill for 1 hour. Using a rubber spatula, gently fold in the Cool Whip until fully combined. Do not whisk or beat. The chocolate mixture will still be quite thin so it may seem like it won't come together, but keep working at it gently until it's all one color.

Cover the mixture and chill for 3 hours until fully set.

Coconut Pecan Filling:

In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks.

Cook over low heat, stirring constantly until mixture thickens.

Remove from heat and stir in the coconut, pecans and vanilla extract.

Cool until thick enough to spread or refrigerate until ready to assemble the trifle.

Assemble the Trifle:

In a large glass trifle bowl, cover the bottom with chunks of the prepared cake. Layer with half of the chocolate mousse, and then spread with half of the coconut pecan filling.

Repeat the layers again so that you end with the coconut pecan filling on top. You will likely only use about 2/3 of the prepared cake. You can wrap and freeze the rest, or just keep it around for snacking!

Decorate with halved pecans, if desired. Keep refrigerated and serve cold.