I feel compelled to warn you… the recipe I’m sharing today is decadent. Some might say sinfully so! But our diets don’t start until January 1st, right? 😉 Plus, this trifle is SO good…resistance is futile. I love the visually dramatic look of this Red Velvet Trifle! It is one of those recipes that looks like it took a ton of time and effort to make, when it actually only took about 45 minutes and a box of cake mix.
It’s also MASSIVE, and will easily feed a hungry crowd at your New Year’s Eve party! Just make sure you have a deep enough trifle dish! I barely managed to squeeze everything into my 8 1/2 inch trifle bowl. Or you could just use two smaller ones!
Red Velvet Trifle
Layer 1 – Chocolate Ganache
- 2 cups half and half
- 1 cup heavy cream
- 20 oz. semisweet chocolate chips
Layer 2 – Red Velvet Cake
- 1 box red velvet cake mix
Layer 3 – Mascarpone Whipped Cream
- 6 cups heavy cream
- 16 oz. mascarpone, room temperature
- 3/4 cup sugar
- 2 tsp. vanilla extract
- 1/2 tsp. salt
Instructions
Bake the red velvet cake in a large baking pan according to the package instructions. Once the cake is completely cool, break it up into chunks using your hands.
To make the chocolate ganache, add the half and half and cream to a small saucepan, and bring it to a simmer on your stovetop. Pour the chocolate chips into a medium-sized mixing bowl, and once the cream mixture is simmering, slowly pour it over the chocolate chips. Let it sit for 5 minutes or so, then mix well to combine. Allow the ganache to cool completely. (Setting the bowl out in my garage for a few minutes sped this process up quite nicely!)
To make the whipped cream, add the heavy cream, room-temperature mascarpone, sugar, vanilla, and salt to the bowl of your stand mixer. Mix it on low for a minute or so, or until the ingredients have integrated and the mixture has thickened a bit. Once you’re reasonably certain you won’t be covered in a tidal wave of cream, bring the speed up on your mixer to high. Mix until your whipped cream forms stiff peaks, then place it in the fridge until you’re ready to assemble the trifle.
When you’re ready to assemble, start by adding pouring half of the chocolate ganache into the bottom of your trifle dish. Next, add half of the red velvet cake chunks you broke up earlier. Then, add half of the mascarpone whipped cream on top of the cake layer.
Repeat each of these steps one more time (ganache, cake, whipped cream), then garnish your beautiful trifle by sprinkling some of the leftover red velvet crumbs on top. Refrigerate for at least an hour or so before serving.
If you have room for one last, delicious hurrah before cleaning up your diet for the new year, I highly recommend that this Red Velvet Trifle be at the top of your list. 🙂
Decadent Red Velvet Trifle Dessert
Ingredients
Layer 1 – Chocolate Ganache
- 2 cups half and half
- 1 cup heavy cream
- 20 oz. semisweet chocolate chips
Layer 2 – Red Velvet Cake
- 1 box red velvet cake mix
Layer 3 – Mascarpone Whipped Cream
- 6 cups heavy cream
- 16 oz. mascarpone room temperature
- 3/4 cup sugar
- 2 tsp. vanilla extract
- 1/2 tsp. salt
Instructions
- Bake the red velvet cake in a large baking pan according to the package instructions. Once the cake is completely cool, break it up into chunks using your hands.
To make the chocolate ganache:
- Add the half and half and cream to a small saucepan, and bring it to a simmer on your stovetop.
- Pour the chocolate chips into a medium-sized mixing bowl, and once the cream mixture is simmering, slowly pour it over the chocolate chips. Let it sit for 5 minutes or so, then mix well to combine.
- Allow the ganache to cool completely.
To make the whipped cream:
- Add the heavy cream, room-temperature mascarpone, sugar, vanilla, and salt to the bowl of your stand mixer. Mix it on low for a minute or so, or until the ingredients have integrated and the mixture has thickened a bit.
- Bring the speed up on your mixer to high. Mix until your whipped cream forms stiff peaks, then place it in the fridge until you’re ready to assemble the trifle.
To assemble the trifle:
- Pour half of the chocolate ganache into the bottom of your trifle dish.
- Add half of the red velvet cake chunks.
- Add half of the mascarpone whipped cream on top of the cake layer.
- Repeat each of these steps one more time (ganache, cake, whipped cream)
- Sprinkle some of the leftover red velvet crumbs on top.
- Refrigerate for at least an hour or so before serving.
