Gluten Free Peppermint Mocha Trifle
 
 
Author:
Ingredients
Cake:
  • 3/4 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1/3 cup millet flour
  • 1/3 cup brown rice flour
  • 1/3 cup tapioca starch
  • 1 tablespoon espresso powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 3/4 cup buttermilk
  • 3 large eggs
  • 1/4 cup oil
  • 2 teaspoons vanilla extract
Pudding:
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder
  • 2 tablespoons cornstarch
  • pinch salt
  • 2 cups milk
  • 1 tablespoon butter
  • 1/4 teaspoon peppermint extract
Whipped Cream:
  • 1 1/2 cups heavy whipping cream (35% cream)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Gluten-free shaved chocolate and crushed peppermint candy canes to garnish.
Instructions
Cake:
  1. Preheat the oven to 350 degrees F. Grease an 8x8-inch baking pan.
  2. In a large bowl, whisk together all the dry ingredients.
  3. In a small bowl, whisk together all the wet ingredients.
  4. Pour the wet ingredients into the dry, and stir until combined. Scrape the batter into the prepared baking pan, and bake for 30-35 minute, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before assembling the trifle.
Pudding:
  1. In a 2 quart microwave safe bowl, whisk together the sugar, cocoa powder, cornstarch, and salt. Whisk in the milk.
  2. Microwave on high for 3 minutes. Whisk again.
  3. Continue microwaving in one minute intervals, whisking in between, until the pudding has boiled and thickened.
  4. Stir in the butter and peppermint extract. Place a sheet of plastic wrap directly on top of the warm pudding to prevent a skin from forming on the pudding. Cool the pudding completely before assembling the trifle.
Whipped Cream:
  1. Place all the ingredients in a deep, narrow bowl. Using an electric mixer, beat the whipping cream until soft peaks form.
Assemble the Trifle:
  1. Cut the cake into small cubes. Layer half of the cake in the bottom of your bowl.
  2. Top with half of the cooled pudding.
  3. Spread half of the whipped cream over the pudding.
  4. Repeat with another layer of cake, pudding, and topping it with the whipped cream.
  5. Garnish the top with shaved chocolate and crushed peppermint candy canes.
  6. Keep the trifle refrigerated until ready to serve. The cake and pudding can be made a day in advance, and the trifle can be assembled up to 12 hours before serving. Trifles are best if they are assembled at least 4 hours before serving.
Notes
This recipe is perfect to make one large trifle. If you are making individual serving size trifles, you will need to double the pudding to ensure enough for each cup. The pudding to cake ratio is higher in the individual serving sized trifles.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2014/01/gluten-free-peppermint-mocha-trifle.html