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Homemade Chocolate Mint Trifle photo

Chocolate Mint Trifle

This Chocolate Mint Trifle is SO EASY! Layers of rich chocolate cake, creamy pudding, and minty Oreo pieces create a stunning, indulgent dessert perfect for any occasion.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 8 servings

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Trifle dish or large glass bowl
  • Hand Mixer or Stand Mixer

Ingredients
  

For the Chocolate Cake:

  • 1 cup all-purpose flour spooned into measuring cup and leveled-off
  • 1 cup granulated sugar
  • 3/4 cup unsweetened natural cocoa powder such as Hershey's
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup boiling water

For the Chocolate Pudding:

  • 1 box instant chocolate pudding 3.9 oz
  • 14 oz sweetened condensed milk 1 can
  • 1 cup cold water

For the Whipped Cream:

  • 4 cups heavy cream
  • 2 tablespoons confectioners' sugar

For Assembly:

  • 1 package mint Oreo Thins or similar chocolate mint sandwich cookies 11.7 oz, broken or chopped into 1-inch pieces, reserve 6 whole cookies for decorating the top

Instructions
 

Bake the Chocolate Cake

  • Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Whisk these dry ingredients together until well mixed.
  • Add the egg, vegetable oil, sour cream, and vanilla extract, and mix until combined. Slowly stir in the boiling water until the batter is smooth.
  • Pour the batter into a greased 9x13-inch baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

Prepare the Chocolate Pudding

  • In a mixing bowl, combine the instant chocolate pudding with the sweetened condensed milk and cold water. Whisk together until the mixture is smooth and begins to thicken. Set aside.

Whip the Cream

  • In a large bowl, use a hand mixer or stand mixer to beat the heavy cream and confectioners' sugar until soft peaks form. Be careful not to overbeat; you want a fluffy, creamy texture.

Assemble the Trifle

  • Once the cake has cooled, cut it into small cubes. In your trifle dish, start layering the ingredients. Begin with a layer of chocolate cake cubes, followed by a layer of chocolate pudding, then a layer of whipped cream.
  • Sprinkle a layer of broken mint Oreo Thins over the whipped cream. Repeat the layers until you reach the top of the dish, finishing with a layer of whipped cream.

Decorate

  • To finish the Chocolate Mint Trifle, take the reserved whole mint Oreo Thins and place them on top of the whipped cream for an elegant touch. You can also sprinkle a few chocolate shavings or mint leaves if desired.

Chill and Serve

  • Cover the trifle and refrigerate for at least 2 hours before serving to allow the flavors to meld beautifully and the cake to soak up some of the pudding and cream.

Notes

  • Prepare the trifle a day ahead to let the flavors develop and the cake absorb the creaminess for a richer taste.
  • Substitute peppermint extract for vanilla in the cake batter for an extra minty flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; texture may soften over time.
Keyword Chocolate, Easy, Layered, Mint, No-Bake Pudding, Trifle