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Chocolate Trifle

This gluten-free chocolate trifle recipe is a keeper!  Talk about delivering fantastic flavor!  With all the yummy variations, there's a beautiful dessert idea for just about every occasion.

Updated April 23, 2018

This Chocolate Trifle recipe is a keeper!

Talk about delivering fantastic flavor!

Who can resist an impressive dessert with such elegant presentation?

With all the yummy Chocolate Trifle variations, there is a beautiful dessert idea for just about every occasion.


Chocolate Trifle = Chocolate Cake + Stirred Custard + Whipped Cream

Chocolate Trifle is a lovely three-layer dessert and is so versatile.

Bake the cake and cook the custard the day before.

Just before assembling, prepare any fresh fruits before whipping the heavy cream, and then assemble the Chocolate Trifle a few hours before serving.

By changing up the layers and giving the trifle a fancy name, a whole new sweet experience can be created.

Try a different variation of Gluten Free Chocolate Cake and layer with a complimentary variation of Stirred Custard and flavored whipped cream.

Use gluten-free brownies or crumbled gluten-free cookies instead of chocolate cake.

Substitute homemade ice cream for the whipped cream or gluten-free pudding for custard.


Artistic Garnishments

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Chocolate Trifle is beautiful to behold, especially when artfully topped with amazing garnishments.

Pipe on the whipped cream.

Top Chocolate Trifle with toasted flaked coconut, toasted or candied nuts, chocolate curls, chocolate chips, crumbled gluten-free cookies or chopped chocolate covered candies.

Drizzle top with chocolate ganache or caramel sauce.

Make a botanical arrangement with candied flowers such a lavender, borage or rose petals, or add candied citrus peel and peppermint leaves.

Garnish Chocolate Trifle with fresh berries or a thickened fruit compote.


Classy Presentation

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Choose a lovely trifle bowl, one that can double as a decorative salad or fruit bowl as well.


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Turn a cake pedestal and cover upside down, and then cradle the top in the bottom.


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Dish up Chocolate Trifle into cut crystal dessert dishes, wine glasses, or layer the Chocolate Trifle directly into brandy snifters, or parfait glasses.

Any way it is served, Chocolate Trifle is delightfully decadent!





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Chocolate Trifle


By

Chocolate Trifle


Crowd pleasing! This easy to assemble Chocolate Trifle is absolutely delicious!

Prep Time: 3 hours
Cook Time: 50 minutes
Yield: 12 servings

Ingredients:
- 1 Gluten-free Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled.
- 4 cups Stirred Custard, chilled
- 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract

Instructions:
1. Cut cake into 1 inch squares.
2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
3. Pour 1/3 of custard over top of cake squares.
4. Spread 1/3 of whipped cream over top of custard.
5. Repeat layering cake squares, custard and whipped cream, 2 more times.
6. Cover and store in the refrigerator at least 2 to 3 hours.
7. Serve chilled.

Tags:
Gluten-free, Nut-free, Soy-free




Variations

Banana Cream Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled.
  • 4 cups Creamy Stirred Custard, chilled
  • 4 bananas, chilled
  • 2 tablespoons lemon juice
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract
  • Maraschino cherries

Instructions

  1. Peel and slice chilled bananas.
  2. In a medium mixing bowl, gently toss banana slices with lemon juice, and then set aside.
  3. Cut cake into 1 inch squares.
  4. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  5. Pour 1/3 of custard over top of cake squares.
  6. Arrange 1/3 of banana slices over top of custard.
  7. Spread 1/3 of whipped cream over top of bananas.
  8. Repeat layering cake squares, custard, bananas and whipped cream, 2 more times.
  9. Cover and store in the refrigerator at least 2 to 3 hours.
  10. To serve, garnish with Maraschino cherries.


Black Forest Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Cherry Cake baked in a 13 x 9 inch rectangular baking dish, cooled.
  • 4 cups Chocolate Custard Pudding, chilled
  • 2-12 ounce bags frozen pitted dark sweet cherries
  • 1/4 cup gluten-free Kirsch or cherry juice
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Maraschino cherry juice
  • Maraschino cherries

Instructions

  1. In a medium mixing bowl, combine cherries and kirsch, and let stand for 20 minutes, stirring occasionally.
  2. Cut cake into 1 inch squares.
  3. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  4. Pour 1/3 cups of custard over top of cake squares.
  5. Spread 1/3 of cherries mixture over top of custard.
  6. Spread 1/3 of whipped cream over top of cherries.
  7. Repeat layering cake squares, custard, cherries mixture and whipped cream, 2 more times.
  8. Cover and store in the refrigerator at least 2 to 3 hours.
  9. To serve, garnish with Maraschino cherries.


Brownie Trifle

Ingredients

  • 1 Fudge Brownies baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Stirred Custard, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract

Instructions

  1. Cut brownies into 1 inch squares.
  2. Place 1/3 of the brownies squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Repeat layering cake squares, custard and whipped cream, 2 more times.
  6. Cover and store in the refrigerator at least 2 to 3 hours.
  7. Serve chilled.


Caramel Cream Chocolate Trifle

Ingredients

  • 1 Gluten Free Brown Sugar Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled and not frosted
  • 4 cups Caramel Custard Pudding, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons gluten-free caramel extract
  • walnut halves candied in brown sugar

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Repeat layering cake squares, custard and whipped cream, 2 more times.
  6. Cover and chill in the refrigerator at least 2 to 3 hours.
  7. To serve, garnish with candied walnuts.


Chocolate Lovers Trifle

Ingredients

  • 1 Fudge Brownies baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Chocolate Custard Pudding, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 5 tablespoons cocoa powder and 2 teaspoons Homemade Vanilla Extract
  • 1 1/2 cups gluten-free mini chocolate chips

Instructions

  1. Cut brownies into 1 inch squares.
  2. Place 1/3 of the brownies squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Sprinkle 1/3 of chocolate chips over top of whipped cream
  6. Repeat layering cake squares, custard, whipped cream and chocolate chips, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. Serve chilled.


Double Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Chocolate Custard Pudding, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract
  • 1 dark chocolate bar, shaved

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Repeat layering cake squares, custard and whipped cream, 2 more times.
  6. Cover and store in the refrigerator at least 2 to 3 hours.
  7. To serve, garnish top with shaved chocolate.


English Toffee Chocolate Trifle

Ingredients

  • 1 Gluten Free Brown Sugar Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Caramel Custard Pudding, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons gluten-free caramel extract
  • 1 package Heath™ Bits of Brickle Toffee Bits

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Spread 1/3 of toffee bits over whipped cream.
  6. Repeat brownie cake squares, custard, whipped cream and toffee bits, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. Serve chilled.


Fudge Trifle

Ingredients

  • 1 Fudge Brownies baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Stirred Custard, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract
  • 1 dark chocolate bar, shaved

Instructions

  1. Cut brownies into 1 inch squares.
  2. Place 1/3 of the brownies squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of stirred custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Repeat layering cake squares, custard and whipped cream, 2 more times.
  6. Cover and store in the refrigerator at least 2 to 3 hours.
  7. To serve, garnish top with shaved dark.


Grasshopper Trifle

Ingredients

  • 1 Gluten Free Black Magic Cake Recipe Free baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Mint Chocolate Custard Pudding, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder, 1/4 teaspoon gluten free peppermint extract and a few drops of green gluten-free food coloring
  • 1 package Andes Crème De Menthe Mints, chopped
  • sprig of fresh peppermint

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Sprinkled 1/3 of chopped mint candies over top of whipped cream.
  6. Repeat layering cake squares, custard, whipped cream and chopped mint candies, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. To serve, garnish top with a sprig of fresh peppermint at center.


Irish Cream Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 1 cup Irish Cream Liqueur.
  • 4 cups Irish Cream Custard, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract.

Instructions

  1. With a meat fork, poke holes through the cake about 2 inches apart.
  2. Evenly pour Irish Cream Liqueur over top of cake.
  3. Cover cake and chill in the refrigerator for 1 hour.
  4. Cut cake into 1 inch squares.
  5. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  6. Pour 1/3 of custard over top of cake squares.
  7. Spread 1/3 of whipped cream over top of custard.
  8. Repeat layering cake squares, custard and whipped cream, 2 more times.
  9. Cover and store in the refrigerator at least 2 to 3 hours.
  10. Serve chilled.


Macadamia Nut White Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Nut Cake made with macadamias, baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Creamy Stirred Custard, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract
  • 1 1/2 cups macadamia nuts, chopped
  • 1 1/2 cups white chocolate chips

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Sprinkle 1/3 of chopped nuts over top of whipped cream.
  6. Sprinkle 1/3 of white chocolate chips over top of nuts.
  7. Repeat layering cake squares, custard, whipped cream, chopped nuts and white chocolate chips, 2 more times.
  8. Cover and store in the refrigerator at least 2 to 3 hours.
  9. Serve chilled.


Macaroon Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Macaroon Cake baked in a 13 x 9 inch rectangular baking dish, cooled.
  • 4 cups Coconut Custard, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract
  • 1 1/2 cups toasted shredded or flaked coconut

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 cups of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Sprinkle 1/3 of coconut over top of whipped cream
  6. Repeat layering cake squares, custard, whipped cream and coconut, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. Serve chilled.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 1 Gluten Free Chocolate Cake baked in a 33 x 22 cm rectangular baking dish, cooled
  • 1 liter Stirred Custard, chilled
  • 500 ml cold heavy cream, whipped with 60 ml powdered sugar, 15 ml instant nonfat dry milk powder and 10 ml Homemade Vanilla Extract

Instructions

  1. Cut cake into 2.54 cm squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Repeat layering cake squares, custard and whipped cream, 2 more times.
  6. Cover and store in the refrigerator at least 2 to 3 hours.
  7. Serve chilled.


Mexican Chocolate Trifle

Ingredients

  • 1 Gluten Free Mexican Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Chocolate Custard Pudding, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract
  • ground cinnamon
  • 1 dark chocolate bar, chopped fine

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Repeat layering cake squares, custard and whipped cream, 2 more times.
  6. Cover and store in the refrigerator at least 2 to 3 hours.
  7. To serve, garnish top with a light sprinkling of cinnamon and chopped chocolate bar.


Mocha Almond Fudge Trifle

Ingredients

  • 1 Gluten Free Black Magic Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Almond Custard, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract
  • 1 1/2 cups sliced almonds, toasted

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Sprinkle 1/3 of almonds over top whipped cream
  6. Repeat layering cake squares, custard, whipped cream and almonds, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. Serve chilled.


Nut Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Nut Cake baked in a 13 x 9 inch rectangular baking dish, cooled.
  • 4 cups Stirred Custard, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract
  • 2 cups chopped nuts, toasted

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 cups of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Sprinkle 1/3 of nuts over top of whipped cream.
  6. Repeat layering cake squares, custard, whipped cream and nuts, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. Serve chilled.


Orange Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Orange Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Orange Custard, chilled
  • 2 small cans mandarin oranges, drained and chilled; reserve 3 orange slices and set aside
  • 2 tablespoons Cointreau
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder, 1 teaspoon gluten-free orange extract and 1 teaspoon Homemade Vanilla Extract

Instructions

  1. In a small mixing bowl, combine mandarin oranges with Cointreau, and then set aside; stir occasionally.
  2. Cut cake into 1 inch squares.
  3. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  4. Pour 1/3 of stirred custard over top of cake squares.
  5. Arrange 1/3 of orange slices overr top of custard.
  6. Spread 1/3 of whipped cream over top of orange slices.
  7. Repeat layering cake squares, custard, orange slices and whipped cream, 2 more times.
  8. Cover and store in the refrigerator at least 2 to 3 hours.
  9. To serve, garnish with reserved orange slices.


Peppermint Chocolate Trifle

Ingredients

  • 1 Gluten Free Peppermint Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Stirred Custard, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup, 1 tablespoon instant nonfat dry milk powder and 1 teaspoon gluten-free peppermint extract
  • 1 package Andes Peppermint Crunch Thins, chopped

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of stirred custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Sprinkle 1/3 chopped mint candies over top of whipped cream.
  6. Repeat layering cake squares, custard, whipped cream and chopped mint candies, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. Serve chilled.


Praline Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Nut Cake, made with pecans, baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Stirred Custard, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract
  • 1 1/2 cups candied pecans halves

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Arrange 1/3 cup candied pecan halves over top of whipped cream
  6. Repeat layering cake squares, custard, whipped cream and candied pecan halves, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. Serve chilled.


Raspberry Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Chocolate Custard Pudding, chilled
  • 2 pints fresh raspberries
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons gluten-free raspberry extract
  • 1 dark chocolate bar, shaved

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of raspberry whipped cream over top of custard.
  5. Arrange 1/3 of fresh raspberries over top of raspberry whipped cream.
  6. Repeat layering cake squares, custard, raspberry whipped cream and fresh raspberries, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. To serve, garnish top with shaved dark chocolate.


Raspberry White Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Stirred Custard, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons gluten-free raspberry extract
  • 2 pints fresh raspberries
  • 1 1/2 cups white chocolate chips

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Arrange 1/3 of fresh raspberries over top of whipped cream.
  6. Sprinkle 1/3 of white baking chips over top of raspberries.
  7. Repeat layering cake squares, custard, whipped cream, raspberries and white baking chips, 2 more times.
  8. Cover and store in the refrigerator at least 2 to 3 hours.
  9. Serve chilled.


S'mores Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Chocolate Custard Pudding, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract
  • 1 1/2 cups crushed gluten-free graham crackers
  • 1 1/2 cups gluten-free mini marshmallows
  • 1 milk chocolate bar, chopped

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Spread 1/3 of graham crackers over top of whipped cream.
  6. Spread 1/3 of mini marshmallows over top of crushed graham crackers.
  7. Repeat layering cake squares, custard, whipped cream, crushed graham crackers and marshmallows, 2 more times.
  8. Cover and store in the refrigerator at least 2 to 3 hours.
  9. To serve, garnish top with chopped chocolate bar.


Southern Pecan Chocolate Trifle

Ingredients

  • 1 Gluten Free Brown Sugar Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Caramel Custard, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract
  • 1 1/2 cups pecan halves

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of stirred custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Arrange 1/3 of pecan halves on top of whipped cream.
  6. Repeat layering cake squares, custard, whipped cream and pecan halves, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. Serve chilled.


Strawberry Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Stirred Custard, chilled
  • 2 pints fresh strawberries, sliced, set aside several nice looking whole strawberries.
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons Homemade Vanilla Extract
  • fresh peppermint sprig

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Arrange 1/3 of the fresh strawberry slices over top of cake.
  4. Pour 1/3 of stirred custard over top of cake squares.
  5. Spread 1/3 of whipped cream over top of custard.
  6. Repeat layering cake squares, sliced strawberries, custard and whipped cream, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. To serve, garnish top with an attractive arrangement of the whole strawberries in the center and add a sprig of fresh peppermint for color. 


Triple Chocolate Trifle

Ingredients

  • 1 Gluten Free Chocolate Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Chocolate Custard, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 5 tablespoons teaspoons cocoa powder and 2 teaspoons Homemade Vanilla Extract
  • 1 1/2 cups gluten-free mini chocolate chips

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Sprinkle 1/3 of mini chocolate chips over top of whipped cream.
  6. Repeat layering cake squares, custard, whipped cream and mini chocolate chips, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. Serve chilled.


Turtle Trifle

Ingredients

  • 1 Gluten Free Black Magic Cake baked in a 13 x 9 inch rectangular baking dish, cooled
  • 4 cups Caramel Custard Pudding, chilled
  • 1 pint cold heavy cream, whipped with 1/4 cup powdered sugar, 1 tablespoon instant nonfat dry milk powder and 2 teaspoons gluten-free caramel flavoring
  • 1 1/2 cup pecan halves candied in brown sugar

Instructions

  1. Cut cake into 1 inch squares.
  2. Place 1/3 of the cake squares in the bottom of a large trifle bowl.
  3. Pour 1/3 of custard over top of cake squares.
  4. Spread 1/3 of whipped cream over top of custard.
  5. Arrange 1/3 of candied pecan halves over top of whipped cream.
  6. Repeat layering cake squares, custard, whipped cream and candied pecans, 2 more times.
  7. Cover and store in the refrigerator at least 2 to 3 hours.
  8. Serve chilled.






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