Chocolate Mint Trifle

Steps

1. Make the Cake: Preheat the oven to 350°F (175°C) and grease a 9x13-inch (33 x 23-cm) baking dish with nonstick cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda and mix on low speed to combine. Add the egg, vegetable oil, sour cream, and vanilla and mix on low speed until evenly moistened, then increase the speed to medium and mix for 2 minutes. Reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined (the batter will be quite soupy). Pour into the prepared pan (it will be a very thin layer of batter) and bake for 20 to 25 minutes, or the cake is set and a toothpick inserted in the center comes out clean. Let cool completely, then cut or break into 1½-inch (4-cm) pieces.

2. Make the Pudding: In a large bowl, whisk together the chocolate pudding mix and cold water until completely smooth, about 1 minute. Add the sweetened condensed milk and whisk until smooth, about 1 minute. Cover and refrigerate for at least 30 minutes, or until thickened and set.

3. Whip the Cream: In the bowl of an electric mixer fitted with the whisk attachment or beaters, whip the heavy cream and confectioners’ sugar on medium speed to medium-stiff peaks. Divide the whipped cream in half: fold one half into the chilled pudding until smooth and mousse-like, and reserve the other half for layering.

4. Assemble the Trifle: In a large (9-inch/23-cm) trifle dish or glass bowl, layer half the cake pieces, half the pudding, half the cookies, and half the whipped cream. Repeat the layers, finishing with a layer of whipped cream. Decorate the top with the reserved cookies.

5. Chill and Serve: Refrigerate the assembled trifle for at least 8 hours or overnight to let the cookies soften and the flavors meld. Serve chilled.