I love making a special treat for my family on Valentine’s Day. This Red Velvet Raspberry Trifle Recipe is perfect. It’s ultra rich and decadent – definitely not an everyday dessert! To simplify, I’m using a boxed cake mix. I believe you can truly make an amazing dessert recipe with boxed cake mix as long as you home some homemade components. The chocolate mousse and whipped cream fit the bill, making this a fabulous semi-homemade dessert!
Can’t you just see all the layers of deliciousness there? Red ripe raspberries, decadent chocolate mousse, rich red velvet cake and homemade whipped cream. This Red Velvet Raspberry Trifle is so amazingly delicious! Your loved ones will swoon with just one bite!
Like New Year’s Eve, Mr. Juggling Act and I rarely go out for Valentine’s Day. We’d rather stay home and spend time with one another, then fight the crowds. Besides, babysitters are at a premium Valentine’s Day! We’re planning a fun day with the kids, and a low-key evening catching up on a few of our favorite shows (Big Bang Theory, New Girl, and Treehouse Masters!)
Red Velvet Raspberry Trifle
- 1 box Red Velvet Cake Mix
- 2 large eggs
- 1/2 cup vegetable oil
- 4 large egg yolks
- 1/2 cup + 5 tablespoons sugar
- 1/4 cup unsalted butter cut up
- 4 ounces bittersweet chocolate chopped
- 2 & 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 packages fresh raspberries
- chocolate curls for garnish optional
Heat your oven to 350 degrees. Coat a 13 x 9-inch cake pan with nonstick spray. Line the bottom of the pan with wax paper & then coat the paper with additional cooking spray. Prepare the cake mix according to the box directions with the eggs, oil & water. Bake for 35 minutes, or based on recommended time on box, or until the cake springs back when pressed.
Allow to cool for 10 minutes on a wire rack before removing from the pan and allowing to cool completely.
While the cake cools, in a large metal bowl, combine the egg yolks, 1/2 cup sugar, 1/2 cup water & the butter. Create a double boiler by placing the bowl over a pot of simmering water. Cook, whisking constantly, for about 7 minutes, or until the mixture is thickened & has reached a temperature of 160 degrees. Remove the bowl from over the saucepan & whisk in the chopped chocolate until smooth.
In a separate bowl, beat 1 cup of cream with 2 tablespoons of sugar and the vanilla until medium-firm peaks form. Gently fold the whipped cream into the chocolate mixture until no white remains. Cover the surface directly with plastic wrap & refrigerate for at least 1 hour.
Once the cake has cooled, cut into 1 & 1/2 inch cubes. Whip the remaining heavy cream with the remaining 3 tablespoons sugar until peaks are formed just as before. Begin layering the trifle: Spoon half the cake cubes into a 4 quart glass serving dish; slightly compress. Spread half of the chocolate mousse over the cake cubes. Top the mousse with 1 package of the fresh raspberries & then half of the whipped cream. Repeat the layers until the serving dish is full.
Garnish with chocolate curls (optional). Serve immediately or keep refrigerated until ready to serve - up to overnight.
Adapted from Family Circle
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I think this Red Velvet Raspberry Trifle recipe is perfect. But, if you aren’t a raspberry lover, you could swap them out for strawberries if you prefer. Or skip the fruit altogether and add some crushed Oreo cookies!