Ingredients
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Cooking spray
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1 (13.2 oz) box chocolate cake mix
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3 large eggs
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1 cup water
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1/2 cup canola oil
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2 (3.9 oz) pkgs chocolate flavor instant pudding
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4 cups whole milk
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2 tsp instant espresso
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2 cups heavy whipping cream, cold
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2 tbsp confectioners' sugar
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2 tsp vanilla extract
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1 (3.5 oz) dark chocolate bar
Steps
1
Grease a 9x13-inch baking pan with the cooking spray and line with parchment, leaving overhang on two long sides. Prepare cake batter using the mix, eggs, water, and oil and bake in prepared pan according to package directions. Let cool completely.
2
Prepare pudding according to package directions using the instant pudding, milk, and espresso powder. In a large bowl, using a hand mixer or stand mixer fitted with a whisk attachment, beat the cream, sugar, and vanilla 2–3 min., just until stiff peaks form.
3
Loosen cooled cake from sides of pan with a butter knife or offset spatula, then use parchment to transfer cake to a cutting board. Cut cake crosswise in half. Cut one half into ¾-inch cubes (reserve remaining half for another use—see Tip below). To a medium (3- to 4-qt) trifle dish, add a layer of cubed cake. Top cake with a layer of chocolate pudding and then a layer of whipped cream. Repeat layers until dish is full, finishing with whipped cream.
4
Cover and refrigerate at least 3 hours or up to overnight. When ready to serve, grate or shave the dark chocolate on top.
Tips
Wrap remaining cake tightly and freeze for a future trifle, or frost leftover cake, crumble over ice cream, or use for cake balls.
