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Chocolate-Hazelnut Trifle

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Chocolate-Hazelnut Trifle

Chocolate-Hazelnut Trifle
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
total prep
This layered confection is perfect for entertaining, as it's both impressive and easy to make. If you're short on time, you can buy a pre-made pound cake to make things even simpler.




    Preheat oven to 325F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
  • Whisk together flour, baking powder, and salt.
  • Beat together butter and sugar with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. At low speed, mix in flour mixture until just incorporated.
  • Transfer batter to pan, smoothing top. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.

    Combine heavy cream and ice cream in a large ice cold bowl, then beat with an electric mixer until stiff.
  • Put one-third of cake cubes in the bottom of a 6- to 8-quart trifle dish or bowl. Pour over one-third of chocolate-hazelnut mixture, then top each with one-third whipped-cream mixture. Repeat with remaining cake, chocolate-hazelnut mixture and cream, ending with cream.
  • Chill, loosely covered with plastic wrap, at least 8 hours for flavors to develop.