Oreo Trifle

• 份量: 30 servings
• 准备时间: 30 minutes
• 总时间: 1 hour 30 minutes

配料

1 1/2 cups all-purpose flour (190g)

1 1/3 cup granulated sugar (266g)

1/4 cup unsweetened cocoa powder, sifted (25g)

3/4 tsp baking powder (3g)

1 1/2 tsp baking soda (9g)

1/2 tsp fine salt (2g)

3/4 cup hot water (180g)

1 1/2 tsp instant espresso or coffee (3g)

1/2 cup buttermilk, room temperature (120g)

1/3 cup vegetable or canola oil (75g)

1/4 cup full-fat sour cream, room temperature (64g)

2 large eggs, room temperature (112g)

1 tsp vanilla extract or vanilla bean paste (4g)

2 3.9 oz packages of instant chocolate pudding

4 cups whole milk (980g)

1 cup (8 oz) block full-fat cream cheese, cold (226g)

1 cup powdered sugar (125g)

1 tsp vanilla extract or vanilla bean paste (4g)

2 cups heavy whipping cream, cold (480g)

2/3 cup crushed Oreos (66g)

3 cups chopped Oreos (300g)

14 whole Oreos (garnish)

步骤

Chocolate Sheet Cake:

Preheat oven to 325°F/162°F. Line a 9x13-inch (quarter sheet) pan with parchment paper and spray with nonstick spray.

Place two flower nails in the center of the pan with the flat side resting flat against the cake pan. Make sure they are a few inches apart and spray thoroughly with non-stick spray too.

In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/3 cups granulated sugar, 1/4 cup cocoa, 3/4 tsp baking powder, 1 1/2 tsp baking soda, and 1/2 tsp salt.

In a separate bowl, stir together 3/4 cup hot water and 1 1/2 tsp instant coffee or espresso powder.

Add 1/2 cup buttermilk, 1/3 cup vegetable oil, 1/4 cup sour cream, 2 large eggs, and 1 tsp vanilla extract into the coffee mixture and whisk together until smooth.

Add half of the dry ingredients into the wet ingredients and whisk together until just combined.

Add in the rest of the dry mixture and whisk until just combined.

Pour the batter into the prepared sheet pan. Reposition the flower nails so that they’re evenly spaced across the pan.

Bang the pan on your counter a couple times to remove any air bubbles, then bake for 32-37 minutes. Rotate your pan halfway through to help the cake bake evenly.

Let the cake cool in the pan for about 15 minutes, then carefully remove it from the pan onto a wire rack to finish cooling.

Use a serrated knife to cut the cake into 1-inch cubes.

Chocolate Pudding:

While the cake bakes and cools, make the chocolate pudding.

Pour two 3.9 oz. packages of instant chocolate pudding mix into a large bowl.

Add 4 cups of cold milk into the bowl and whisk until smooth.

Cover with plastic wrap and place in the fridge to set.

Stabilized Oreo Whipped Cream:

Next make the stabilized Oreo whipped cream.

I recommend making the whipped cream right before you assemble your trifle for best results and maximum fluffiness.

Place 1 cup (8 oz. block) of cold cream cheese into a mixing bowl and mix on a medium speed until smooth.

Add in 1 cup of powdered sugar and mix on low at first to avoid powdered sugar clouds / explosions. Increase the speed to medium-high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.

Add in 1 tsp of vanilla extract, then turn the mixer to a medium high speed and gradually pour in 2 cups of cold heavy cream. I like to do this in 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent splattering.

As soon as you've finished adding the heavy cream, pour in 2/3 cup crushed Oreos.

The whipped cream should thicken and take shape shortly after this (mine usually does within about 30 seconds of mixing in the heavy cream). Take care not to over-mix your whipped cream frosting!! It will become soupy and sadly you won't be able to fix it.

Once the whipped cream is able to keep its shape and form a nice peak, cover it with plastic wrap and refrigerate it until you're ready to use it.

Assembling this Oreo Trifle:

Place about half of the cubes of chocolate cake into the bottom of a trifle dish, fully covering the bottom.

Add an even layer of chocolate pudding over the cake bits, using about half the pudding mix.

Create the next layer using 1 cup of whole or crushed Oreos.

Top with 1/2 of the whipped cream and use an offset spatula to create an even layer.

Repeat with remaining ingredients to create an additional layer of ingredients.

Add a garnish of whole Oreos and dollops of Oreo whipped cream to the top of the trifle and enjoy!

营养

• 每份大小: 1 g
• 卡路里: 336 kcal
• 总脂肪: 17 g
• 饱和脂肪: 7 g
• 不饱和脂肪: 8 g
• 胆固醇: 37 mg
• 钠: 277 mg
• 总碳水化合物: 43 g
• 膳食纤维: 1 g
• 总糖: 28 g
• 蛋白质: 5 g