Mocha Trifle

There's pretty much no food group I love more than cake.  Yes, in my head, cake is a food group.

For good reason too.  There are so many different flavors and really I think Michelle Obama and the FDA would agree with me on my recommendation of 1-2 servings a day.

I don't get all uppity about my cake either.  I pretty much like every type and in every situation.  I like it in cupcake, ice cream, cheese, sheet and layered form.  I especially love cake in a bowl.

A cake where you can see all of the pretty layers stacked on one another from the side of the bowl.  A cake where you scoop it out with a spoon and don't have to worry about pulling out the perfect slice.  That type of cake is perfect.

If you've never made a cake in a bowl (aka a trifle), now's the time! No stress about having it come out perfect.  No worrying about frosting it perfectly.  Mmm, it's just...perfect.  And if you have to start somewhere, you might as well start with a trifle that everyone will love and will definitely turn out well.  This mocha trifle is the one you're looking for.

MOCHA TRIFLE

Recipe from The Cake Mix Doctor

For the cake:

1 plain devils food cake mix

1 c. buttermilk

1/2 c. oil

4 eggs

3 Tbsp. cocoa powder

1 Tbsp. instant coffee

For the filling:

2 c. whipping cream

1/3 to 1/2 c. powdered sugar
1 tsp. vanilla

For the frosting:

1 stick butter, at room temperature

3 c. powdered sugar

1/4 c. cocoa powder

1 tsp. vanilla

dash salt

1-3 Tbsp. cream

1.  Preheat oven to 350˚.  Grease 2 9" round cake pans with butter, cover with parchment paper and grease paper with butter.  Set aside.

2.  In a medium bowl, combine all ingredients for the cake and beat until smooth.  Pour into prepared pans.  Bake for 18-20 minutes.

3.  While the cake is cooling, prepare the filling.  In a medium bowl, beat whipping cream until soft peaks form.  Slowly add powdered sugar and vanilla and continue beating just until soft peaks form.  Cover with plastic wrap (pressed against the whipped cream) and place in the fridge until you are ready to use it.

4.  Prepare Frosting.  Beat together butter, powdered sugar, and cocoa powder.  Add in vanilla and salt.  Very gradually add cream, until frosting reaches the desired consistency.

5.  Once the cake layers have cooled, cut them in half (hamburger way) using a serrated knife.  (You'll now have 4 layers.)

6.  Place the first layer of cake in the bottom of your trifle dish, generously top with whipped cream.  Continue layering like this until you've used the last layer of cake (do not cover with whipped cream).

7.  Spread the chocolate icing over the last layer of cake or use a piping bag to spread evenly and prevent the cake from cracking, then spread smooth.

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