Espresso-Chocolate Trifles with Chocolate Mousse and White Chocolate Truffle
 
Makes 8 to 10 servings
Ingredients
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup hot brewed espresso
  • ½ cup whole milk
  • ½ cup vegetable oil
  • 2 large eggs
  • Chocolate Mousse (recipe follows)
  • White Chocolate Truffle (recipe follows)
  • Garnish: white chocolate curls
Instructions
  1. Preheat oven to 350°. Spray an 18x13-inch rimmed baking sheet with baking spray with flour.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together espresso, milk, oil, and eggs. Add to flour mixture, whisking until mixture is smooth. Pour batter into prepared pan; bake until a wooden pick inserted in the center comes out clean, about 18 minutes. Let cool in pan completely.
  4. Cut cake into rounds, using a round cutter the same diameter as individual serving dishes. Alternate cake rounds, Chocolate Mousse, and White Chocolate Truffle as desired in serving dishes. Garnish with white chocolate curls, if desired.
Recipe by Victoria at https://victoriamag.com/espresso-chocolate-trifles-with-chocolate-mousse-and-white-chocolate-truffle-recipe/