This dessert was SO good! No one would even guess it was gluten-free, unless you tell them. I tweaked a chocolate cake recipe that I’ve used in the past, made some homemade chocolate pudding, and did a flavoured whipped cream. You could use instant chocolate pudding and a tub of Cool Whip to make things easier for you if you’d like, I won’t tell.
- 2/3 cup brown rice flour
- 2/3 cup tapioca starch
- 2/3 cup sorghum flour
- 1 tsp xanthan gum
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened baking cocoa
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk
- 3/4 cup cold coffee
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 4 eggs, slightly beaten
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan, and set aside.
- In a medium sized bowl, whisk together all dry ingredients.
- Make a well in center of dry ingredients. Add buttermilk, coffee, oil, vanilla and beaten eggs. Whisk together in well.
- Stir together wet ingredients with dry ingredients until fully incorporated and pour into prepared pan.
- Bake in preheated oven for 25-30 minutes until a toothpick inserted in the middle comes out clean. Do not overbake!
- Cool cake completely. Once completely cooled, cut into 1-inch squares for the trifle.
Thick Chocolate Pudding
- 1/2 cup sugar
- 1/4 cup unsweetened baking cocoa
- 3 Tbsp cornstarch
- 1/8 tsp salt
- 2 cups skim milk
- 1 tsp vanilla extract (or other flavouring)
- 1 Tbsp butter
- In a 2-quart microwave-safe bowl, combine the first four ingredients.
- Stir in milk until smooth.
- Microwave, uncovered, on high for 3 minutes; stir.
- Microwave 4-6 minutes longer, or until thickened, stirring after each minute.
- Stir in vanilla and butter.
- Place plastic wrap directly on the hot pudding (keeps thick pudding skin from forming), and refrigerate until cool.
- 3 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1 Tbsp brandy (or other flavouring of your choice)
- Using the stand mixer with the whisk attachment, whisk cream on high speed.
- Add sugar and brandy. Whip until stiff peaks form.
- Mix approximately 1/3 of the whipping cream into the cooled chocolate pudding. This lightens the pudding up, making it more like a mousse.
Assembling the Trifle
- In a large bowl (I use a glass pail), spread a thin layer of whipping cream.
- Top with a layer of of cake pieces.
- Then a layer of pudding (use 1/2 the pudding).
- Whipped cream again (1/2 of what remains).
- Then cake. Top this layer of cake with bought caramel sauce & 2 chopped up Skor bars, if you wish.
- Now top with another layer of pudding (the remainder).
- Now it is time to spread on the remainder of the whipped cream. This gets topped with another 2 chopped Skor bars.
NOTE: Best if you can let it sit for a few hours or overnight before serving it.