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S'mores Trifle
The Kelly Kitchen

S'mores Trifle

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S'mores Trifle is like one giant s'more but in a trifle dish that you can eat with a spoon or fork. It is layered with our Decadent Chocolate Cake, chocolate mousse, a fluffy, gooey marshmallow whipped cream, crushed graham crackers, and mini chocolate chips. We top it off with some additional graham crackers, Hershey bars, and roasted mini marshmallows. It is a favorite for both kids and adults!
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

CHOCOLATE CAKE
  • 2 cups (397 g) granulated sugar
  • 1 ¾ cups (210 g) all-purpose flour
  • ¾ cup (63 g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temp
  • 1 cup whole milk, room temp
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup strong, hot brewed coffee
MARSHMALLOW WHIPPED CREAM
  • 1 (8 oz) pkg cream cheese, room temp
  • 2 cups marshmallow crème
  • ½ tsp pure vanilla extract
  • 1 (8 oz) container Cool Whip
CHOCOLATE MOUSSE
  • 1 (3.9 oz) pkg instant chocolate pudding mix
  • 1 cup whole milk
  • 1 (8 oz) container Cool Whip
TOPPINGS
  • 16 graham crackers (2 sleeves), coarsely crushed
  • Mini chocolate chips
  • 1 cup mini marshmallows, roasted
  • Hershey mini bars, for garnish

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

CHOCOLATE CAKE
  1. Preheat the oven to 350 degrees F. Grease a 13x9 pan with nonstick baking spray (the kind with flour).
  2. In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together eggs, milk, oil, and vanilla. Add liquid mixture to solids and beat on medium speed for one minute. Gently, stir in hot coffee (batter will be thin).
  4. Pour batter into prepared pan and bake for 35-40 minutes. Remove from oven and let cool for 5-10 minutes. Then, cut into chunks and let cool completely.
MARSHMALLOW WHIPPED CREAM
  1. Using a handheld or stand mixer, beat together cream cheese, marshmallow crème, and vanilla until smooth.
  2. Fold in Cool Whip and set aside.
CHOCOLATE MOUSSE
  1. Using a handheld or stand mixer, beat together chocolate pudding mix and whole milk until slightly thickened. Fold in Cool Whip.
ROASTED MINI MARSHMALLOWS
  1. Place a few whole graham crackers on a cookie sheet lined with aluminum foil. Add the mini marshmallows on top of the crackers and broil for a few seconds in the oven.
  2. They will brown quickly so do not walk away! (The graham crackers keep the marshmallows from sticking to the pan.) Let marshmallows cool before garnishing trifle.
ASSEMBLY
  1. Coarsely crush graham crackers using a plastic food storage bag and rolling pin (or your hands). You do not want the pieces to be too small.
  2. In a trifle bowl, place a layer of chocolate cake pieces. Then, cover with half of the chocolate mousse and some crushed graham crackers. Add half of the marshmallow whipped cream and sprinkle a few mini chocolate chips on top. Repeat layers until trifle bowl is full, ending with the marshmallow whipped cream.
  3. Garnish with roasted mini marshmallows, mini Hershey bars, and crushed graham crackers. I also grated half a Hershey bar and lightly dusted the top.
STORAGE
  1. Cover trifle tightly and store in the refrigerator for up to 4 days.

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