Gingerbread and Chocolate Pudding Trifle with Spiced Chantilly Cream

Individual gingerbread trifles with gingerbread cookies on top of each, with white flowers, and sugar around.

Gingerbread and Chocolate Pudding Trifle with Spiced Chantilly Cream

Getting into the festive spirit with this Gingerbread and Chocolate Pudding Trifle with Spiced Chantilly Cream! Every bite is not too sweet, full of warming spice, and just melts in your mouth. Truly the perfect treat for Christmas!

Course: Desserts

Cuisine: American

Prep Time: 1

Cook Time: 1

Servings: servings

Calories: 639kcal

Ingredients

Gingerbread Cake

1¾ cups all purpose flour
5¾ teaspoons gingerbread spice
1⅔ teaspoons baking powder
½ teaspoon baking soda
9½ Tablespoons salted butter room temperature
½ cup granulated sugar
2 large eggs room temperature
½ cup molasses
½ cup buttermilk room temperature

Chocolate Pudding

¾ cup granulated sugar
⅜ cup cornstarch
9 large egg yolks
3 cups whole milk
1½ teaspoons vanilla extract
5⅔ Tablespoons salted butter
¾ cup bittersweet chocolate

Chantilly Cream

2 cups heavy cream cold
1 teaspoon vanilla extract
2 Tablespoons powdered sugar
1 teaspoon gingerbread spice

Instructions

Gingerbread Cake

Heat oven to 350℉/177℃.
Spray an 8-inch square pan with baking spray. Set aside.
In a medium bowl, whisk together flour, gingerbread spice, baking powder, and baking soda. Set aside.
With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition.
Beat in molasses.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Do NOT over mix.
Pour into prepared pan.
Bake for 35-40 minutes, or until cake tests done.

Chocolate Pudding

In a large bowl, whisk together sugar and cornstarch.
Add egg yolks.
Whisk until well combined.
In a medium saucepan, heat milk just until it starts to bubble around the edges.
Whisk hot milk into egg mixture in small amounts to avoid scrambling the eggs.
Return to saucepan.
Cook and stir over medium low heat until thickened, about 5-8 minutes.
Remove from heat.
Whisk in vanilla, butter, and chocolate.
If not using immediately, pour into clean bowl, cover with plastic wrap touching the surface, and refrigerate.

Chantilly Cream

Combine all ingredients in a medium bowl.
Beat with an electric mixer to medium peaks.
Cover and refrigerate until ready to use.

Assembly

Cut cooled cake into 1-inch cubes.
In individual glasses, place 1 layer of cake cubes.
Top with ½ inch of pudding.
Spoon ½ inch of Chantilly cream over pudding.
Repeat layers to top of serving dish.
Top with Chantilly cream.

Notes

- Check the expiration dates on all your ingredients.
- Make sure the butter, eggs, and buttermilk are room temperature before mixing the cake.
- Add the dry ingredients and buttermilk alternately. This yields in a much better cake.
- Do not over mix this cake! If it's over-mixed, the cake will fall in the middle while baking.
- Baking times may vary based on your oven. Use a cake tester or toothpick to see if the cake is done.
- Don’t skip straining the pudding! This is to ensure no lumps of cooked egg are in the custard.
- Be sure to strain the pudding into a glass bowl.
- The layering amounts in this recipe all depend on the size glass you use! Adjust as needed.
- This recipe is best eaten the day it’s made.

Nutrition