Mocha Turtle Trifle, with an eggless variation
(Well his words were more like, "I want a Chocolate Cake with Coffee flavor, but not too strong. And I want caramel on it. Just make it up mom." Same thing, right?) After a little trial--and error--I suggested making a trifle with Fresh Chocolate Whipped Cream, Caramel, & a Mocha Chocolate Cake with Chocolate Chips. The Chocolate Whipped Cream sold him! After I made it I realized that it reminded me of "Turtle Ice Cream" and the recipe gained a name. I guess a true trifle would have fruit in it too, but I am not the best at sticking to propriety. This is just a trifling example. (Terrible pun intended.) Here's his cake and my new recipe.
There are 3 layers, but you could add chocolate pudding or custard too--if you are preparing to feed an army because it would be humongous. It is extremely rich. I like it with strawberries and my husband loves it with a fresh pressed cup of coffee. Alexander just has his with milk.
Chocolate Mocha Cake
2 cups sugar
2 cups flour
3/4 cups Cocoa Powder
2 tsp Baking Powder
2 tsp Baking Soda
1 tsp. of Instant Coffee or Espresso Powder
1 1/4 tsp Salt
2 eggs (OR 2 T. freshly ground flaxseed mixed with 1/3 c. & 1 T. of hot water)
1 cup milk
1/4 cup of vegetable or canola oil
1/4 cup of applesauce
1 T Vanilla
1 cup of boiling water
1 cup of chocolate chips
Heat oven to 350°F. Grease and flour a 13 x 9-inch baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda, coffee powder and salt in large bowl. Add eggs (or flax mixture), milk, oil, applesauce, and vanilla to the dry ingredients, until everything is well combined. Stir in boiling water (batter will be thin). Mix together by hand and then stir in chocolate chips. Pour batter into prepared pan.
Bake 40 minutes or until wooden pick inserted in center comes out clean.
Allow it to cool completely before assembling your trifle.
Fresh Chocolate Whipped Cream
3 T Cocoa Powder
1/4 cup of sugar
3 cups of cold Whipping Cream
Whip together until soft peaks have formed. Cover and refrigerate until you are ready to assemble your trifle.
1 cup of sugar
6 T salted butter
1/2 cup & 2 T of Whipping Cream at room temperature
Have the Cake cooled and the Whipped Cream made before you start this step.
Cut the butter into 1 T chunks and have the Cream measured out and in cup beside you. Have a candy thermometer or quick temp gauge beside you.
Melt the sugar over medium heat, when it has melted remove it from the eye and add your butter. Stir it quickly as it melts. Whisk in room temperature cream. Return the caramel sauce to the heated eye and cook until it reaches 120 degrees. Remove from heat and allow it to cool for 5-10 minutes before assembling your trifle.
Your caramel will look like this right after you add the butter and cream:
The color will deepen into a rich amber as it cooks further.