Eggnog Nutella Trifle
Heavenly layers of moist chocolate cake, mousse-like eggnog filling, creamy Nutella cheesecake filling, and rich Nutella!
Ingredients
Chocolate Cake:
- 1 box Devil's Food cake mix, plus ingredients to make it
- 1 teaspoon instant espresso powder (optional)
Eggnog And Nutella Fillings:
- 3 cups heavy cream
- 2 teaspoons vanilla
- 16 ounces cream cheese, divided (softened to room temp.)
- 1 ½ cups eggnog
- 1 (3.4 oz) box instant vanilla pudding mix
- ½ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup Nutella
To Assemble:
- ¼ cup Nutella, plus more for drizzling on top*
- Freshly-Whipped Cream
- Chocolate Shavings**
Instructions
Make the Cake:
- Preheat oven to 350ºF and spray a 9x13-inch baking dish with nonstick cooking spray.
- Prepare the cake batter according to the directions on the box. Add espresso powder, if using. Pour batter into prepared pan, smoothing it out evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, and cool completely.
Make the Fillings:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and vanilla on high until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
- Switch to the paddle attachment, and beat 8 ounces of the cream cheese until smooth. Gradually stir in the eggnog, about 1/4 cup at a time, scraping down the sides of the bowl as needed. Once all of the eggnog has been added, add the pudding mix, spices, and salt. Beat on high for 2 minutes until mixture is smooth and thickened.
- Add about half of the whipped cream to the bowl and mix until just combined. Transfer eggnog filling to a separate bowl, and clean the mixing bowl and paddle attachment.
- Place bowl back into stand mixer and attach paddle attachment. Place the last 8 ounces of cream cheese into the bowl along with the Nutella. Beat on high until completely combined. Add half of the remaining whipped cream to the bowl, beating until just combined. Remove bowl from mixer and use a rubber spatula to fold in the rest of the whipped cream.
To Assemble:
- 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 eggnog filling on top, spreading evenly. Spoon all of the Nutella filling evenly on top of the eggnog filling. Drizzle 1/4 cup Nutella evenly over the filling. Arrange the rest (or as much as you can fit) of the cake cubes on top, followed by the rest of the eggnog filling.***
- Drizzle extra Nutella all over the top of the trifle. Pipe whipped cream along the border and sprinkle with chocolate shavings. Refrigerate until ready to serve.
Notes
*I recommend heating the Nutella in the microwave for 10-15 seconds, so it's easier to drizzle.
**I used a vegetable peeler to shave bars of Hershey chocolate on top.
***My 3-qt trifle dish wasn't able to fit all of the cake and filling, so I made mini trifles with the leftover cake and filling.