There is nothing I like better than a delicious dessert which looks fabulous and makes me look like a kitchen genie.
I don't know about you, but I love looking like I slaved over a dessert when really I barely spent an hour mixing and stirring and molding.
This is that cake. It's gorgeous. Anyone - no matter your expertise in the kitchen - can make this creamy, dreamy dessert.
The Triple Chocolate-Cookie Trifle Cake is a keeper.
Adapted from a recipe in Southern Living.
Makes 10 to 12 servings
Triple Chocolate-Cookie Trifle Cake
* 4 cups heavy cream, divided
* 1 1/2 (4-oz) bittersweet chocolate baking bars, chopped
* 1 (4-oz) white chocolate baking bar, chopped
* 1 teaspoon vanilla extract
* 1 (12.5-oz) package assorted Pepperidge Farm cookies
* 1 (18-oz) package Oreo cookies
* 2 tablespoons Kahlua (optional)
* 1 (6-oz) container fresh raspberries
Let cream come to room temperature before preparing the cake's filling.
Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth.
Repeat procedure with 1/4 cup cream and white chocolate.
If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals until chocolate is melted and mixture is smooth.
Stir 1/2 tsp. vanilla into each chocolate mixture until well blended.
Beat remaining cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-half of whipped cream into cool bittersweet chocolate mixture. Fold remaining whipped cream into cool white chocolate mixture.
In food processor, crush half the package of Oreos. Sprinkle crushed cookies on the bottom of a lightly greased 9-inch springform pan, then spread half of bittersweet chocolate mixture over the crushed cookies. Arrange Pepperidge Farm cookies around sides of pan (about 19 cookies). Note: You might wish to buy an extra package of cookies in case of damage or breakage.
Process the remaining Oreos and spread over the bittersweet chocolate, then spread the white chocolate
mixture over this layer. Drizzle with liqueur, if desired.
Spread the remaining bittersweet chocolate mixture over the crushed cookies.Cover and chill 8 to 24 hours.
Remove sides from pan. Mound raspberries in center of trifle. Raspberries may be brushed with a glaze.
Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.
Layering the chocolate cream filling.
Ready to chill for 8-24 hours.
Finished Triple Chocolate Cookie Trifle Cake