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Ingredients
For the Cheesecake
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 4 large eggs, separated
– 1 teaspoon vanilla extract
– 1 cup sour cream
For the Chocolate Cake
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
For the Chocolate Mousse
– 8 ounces good-quality dark chocolate (at least 70% cocoa), broken into small pieces
– 1 cup heavy cream
– 1 tablespoon unsalted butter, softened
– 1 teaspoon vanilla extract
For the Whipped Cream
– 1 cup heavy cream
– 2 tablespoons granulated sugar
For the Assembly
– 1 cup chocolate shavings or chocolate chips
– 1 cup chopped nuts (optional)
Instructions
1. Preheat oven: Preheat oven to 325°F (165°C).
2. Prepare cheesecake: Prepare the cheesecake batter and pour into a 9-inch springform pan. Bake for 55-60 minutes or until set. Let cool completely.
3. Prepare chocolate cake: Prepare the chocolate cake batter and pour into two 9-inch round cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool completely.
4. Make chocolate mousse: Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval. Whip the heavy cream until stiff peaks form. Fold the whipped cream into the melted chocolate until well combined.
5. Assemble trifle: Cut the cooled cheesecake and chocolate cake into 1-inch cubes. In a large bowl or individual glasses, create layers of cheesecake, chocolate cake, chocolate mousse, and whipped cream. Repeat the layers two more times, ending with a layer of whipped cream on top.
6. Garnish: Sprinkle chocolate shavings or chocolate chips over the top of the trifle. If desired, sprinkle chopped nuts over the top.
Tips
– Use high-quality chocolate for the best flavor.
– Don’t overmix the cheesecake or chocolate cake batter.
– Let the trifle chill in the refrigerator for at least 30 minutes before serving.
– Consider using other types of cake, such as pound cake or sponge cake, for a different texture