A fun twist on a classic dessert, this Hot Chocolate Trifle Recipe from Jillian at abajillianrecipes.com, is perfect for the holidays. Layers of chocolate cake, creamy pudding and fluffy cream. You can choose to assemble the ingredients in one large trifle bowl, or into smaller individual cups. Either way, it's a true winter delight!

INGREDIENTS

Cake:

1 box chocolate cake mix plus all of the ingredients needed

Fudge Sauce:

1/2 cup semi-sweet chocolate chips

4 Tbsp unsalted butter

1 (14 oz) can sweetened condensed milk

Hot Chocolate Filling:

2 cups heavy cream

8 oz cream cheese

1 cup powdered sugar

7 Tbsp hot chocolate mix dry powder

Marshmallow Fluff:

3 large egg whites

3/4 cups granulated sugar

1/4 tsp cream of tartar

1/2 tsp vanilla extract

For Assembly:

Freshly-whipped cream

Chocolate sprinkles or mini chocolate chips

Miniature chocolate chips

Make The Cake:

1. Preheat oven to 350° and spray a 9x13-inch baking dish with nonstick cooking spray. 

2. Prepare the cake batter according to the directions on the box. Pour batter into prepared pan, smoothing out the batter. Bake for 25-30 minutes, or until a toothpick is inserted in the center comes out clean. Remove from the oven, and cool completely. 

Make the Fudge Sauce:

1. Combine all of the ingredients in a medium saucepan over medium heat, stirring until mixture is smooth and completely melted. Remove from heat and allow to cool. 

Make the Hot Chocolate Filling:

1. In the well-chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to another bowl and return bowl to mixer. Switch out the paddle attachment, and beat the cream cheese, powdered sugar, and hot chocolate mix together until light and creamy. Add half of the whipped cream, beating until just combined. Remove bowl from mixer and fold in the remaining whipped cream. 

Make the Marshmallow Fluff:

1. Add the egg whites and sugar to a large heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until the temperature hits 160°F on a candy thermometer, about 3-5 minutes. Remove bowl from saucepan, add the cream of tartar, and beat mixture with an electric hand-mixer (or in a stand mixer) on high speed until stiff glossy peaks form, about 6-8 minutes. Add the vanilla near the very end. 

To Assemble:

1. Cut the cake into bite-sized cubes. Place half of the cake cubes into the bottom of a large trifle dish or bowl. Spoon half of the hot chocolate filling on top, spreading evenly. Drizzle half of the fudge sauce evenly over the filling. Spread the marshmallow fluff on top of the fudge sauce. Arrange the rest (or as much as you can fit) of the cake cubes on top of the marshmallow fluff, followed by the rest of the hot chocolate filling. Drizzle the rest of the fudge sauce on top. 

2. Pipe whipped cream along the border of the trifle and top with chocolate sprinkles and mini marshmallows. Refrigerate until ready to serve.