A post-meal treat tailor-made for holiday parties

Metro Creative Graphics

The festive nature of the holiday season is on display in many places throughout the month of December, and that includes private homes. Gatherings with family and friends fill celebrants’ social schedules throughout the holiday season and present various opportunities to catch up with loved ones in a fun, warm and welcoming setting.

Gatherings undoubtedly make the holiday season more special, and food plays an important role during this festive time of year. Dessert might not be on the menu year-round, but a tasty post-meal treat certainly makes for a fitting ending to a holiday meal with loved ones. With that in mind, hosts can whip up this recipe for “Chocolate Pudding and Mixed Berry Trifle” courtesy of Lines+Angles.

Chocolate Pudding and Mixed Berry Trifle

Makes 8 servings

• 1 ½ cups sugar
• 1 ⅓ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cups strong brewed coffee
• ¾ cups buttermilk
• 6 tablespoons vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• ⅛ teaspoon salt
• 1 ½ cups whole milk
• ½ cup heavy cream
• ⅔ cup good-quality milk chocolate, chopped
• 1 teaspoon vanilla extract
• 6 cups fresh raspberries
• 6 cups fresh blueberries

Milk chocolate, shavings for garnish

1. For the cake: In a large bowl, sift together the first six ingredients. Add the coffee, buttermilk, eggs, oil and vanilla and mix until just combined. Transfer the batter to a parchment-lined baking pan. Bake at 325 F for 25 to 30 minutes, until a toothpick inserted into the cake comes out clean. Cool and then cut the cake into 2-inch pieces.

2. For the chocolate pudding: Whisk together the sugar, cornstarch, cocoa powder, and salt in a large saucepan. Gradually whisk in milk and cream. Bring to a boil over moderate heat, whisking constantly. Boil until mixture thickens, about 2 minutes – it will get thick very quickly. Remove from heat and whisk in chocolate and vanilla quickly. Continue whisking until smooth. Transfer to a bowl and chill, placing a piece of plastic wrap directly on the pudding to prevent a skin from forming. Chill until cold, at least two hours.

3. To assemble the trifle: Get out eight small serving cups (approximately 8 ounces). Place cake pieces, a bit of raspberries and blueberries at the bottom of each serving cup. Spoon chocolate pudding on top, spreading it into any spaces in the cake layer and smoothing the top so it is as flat as possible. Continue with the second layer of cake pieces, berries and pudding. For the third top layer, sprinkle only pieces of cake and berries and then garnish with shaved milk chocolate.