Home Desserts & BakingDecadent Mocha Hazelnut Crumble Trifle with Espresso Cream
Desserts & BakingQuick & Easy (30-Min)Vegetarian

Decadent Mocha Hazelnut Crumble Trifle with Espresso Cream

by Linda
written by Linda
Jump to Recipe Print Recipe

Experience the ultimate dessert indulgence with this Mocha Hazelnut Crumble Trifle. Rich layers of moist mocha cake are beautifully complemented by a crunchy hazelnut crumble, all topped with a velvety espresso cream that takes this dish to new heights.

This trifle not only satisfies chocolate cravings but also offers a delightful textural contrast, making it perfect for gatherings or a special occasion. Each spoonful brings a deliciously decadent experience that coffee lovers will adore!

Decadent Mocha Hazelnut Crumble Trifle with Espresso Cream

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 450 calories 28g fat
Rating: 5.0/5
( 1 voted )
Pin
Print

Ingredients

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • 1 cup chopped hazelnuts, toasted
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/4 cup brewed espresso (for cream)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add softened butter, eggs, cooled espresso, and vanilla extract. Mix until smooth and well combined.
  4. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the cake to cool completely before removing from the pan.
  6. While the cake is cooling, prepare the hazelnut crumble by mixing the toasted hazelnuts with a tablespoon of sugar and set aside.
  7. In another bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the brewed espresso until combined.
  8. Cut the cooled mocha cake into cubes and layer them in a trifle dish, alternating with layers of espresso cream and hazelnut crumble. Repeat until all ingredients are used, finishing with a layer of espresso cream on top.
  9. Garnish with additional hazelnuts and chocolate shavings if desired. Chill for at least an hour before serving. Enjoy!

Notes

Storage: Store any leftovers in the refrigerator for up to 2 days. The crumble may soften over time, so it's best enjoyed fresh!

For the best flavor, use freshly brewed espresso in the cream layer. If you don’t have espresso, strong brewed coffee works as a substitute.

To make this trifle ahead of time, prepare the components separately and assemble just before serving to maintain the crumble’s crunchiness.

Variations can include adding layers of fresh whipped cream or even a sprinkle of chocolate shavings on top for a more luxurious finish.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

You may also like

Zesty Ginger-Lime Fizz with a Refreshing Twist

Sublime Citrus-Berry Hibiscus Cooler

Decadent Chocolate-Dipped Strawberry Crêpe Cake

Crisp Asian Sesame Slaw with Zesty Garlic Dressing

Chilled Zesty Lemon-Avocado Soup with Fresh Mint

Savory Balsamic-Glazed Beef and Colorful Vegetable Stir-Fry

Smoky Chipotle-Black Bean Stuffed Quinoa Peppers

Crispy Coconut-Curry Salmon with Pineapple Jasmine Rice

Saffron-Infused Chicken and Mushroom Risotto Extravaganza

Three Flavorful Hummus Dips with Smoky Paprika

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

Close