TGIF! It’s almost the weekend, my peeps! Time to make something delicious!
Like Salted Caramel Pudding & Chocolate Cake Trifle!
Do you want to know the story behind this dessert? Well, I’ll tell you anyways. 🙂
It all started with a chocolate cake. It was glorious! All beautifully baked in a pan. And then I tried to invert it onto a plate and…. kinda missed it… Not sure what happened there but all of a sudden I had my beautiful cake in pieces. Right in front of me.
I probably didn’t breathe for a moment.
So, trying not to cry, yet with a trembling lip, I scooped up the pieces onto a plate. I put it aside and walked away.
How you like my story so far? 🙂 Then wait, it gets better.
I tried to ignore it for a while, but until you actually tried to ignore a chocolate cake broken into pieces, set on a plate, on your counter, just… kinda… starring at you, you have no idea what kind of torture this can be.
I am not sure if it was saying “come on, you can fix this and still turn me into an amazing treat” or “man, you suck…”.
I will go with the first. It is a common knowledge (and if not, I am making it right now), that you use cake pieces to make a trifle. Right? Right.
So a little more thinking (what goes well with chocolate cake…. caramel… okay, caramel….. in what form…. it needs to be creamy…. and easy to layer…. pudding!… okay, caramel pudding… sounds fab!… never made it though…. google to the rescue…. smitten kitchen! oh yes, this should be good…. ) and I was smiling again. 🙂
Notes on the pudding:
Just one: make it. You will thank me. Over and out.
Okay, another note: do not walk away while making the caramel. It knows when you are not looking and that’s when it will burn. 🙂
- pieces chocolate cake broken into
- 1/2 c granulated sugar
- 3 Tbsp water
- 2 c milk
- 3 Tbsp cornstarch
- 1 tsp vanilla
- 1/8 tsp salt
- 1/2 tsp sea salt
- In a small mixing bowl, whisk together 1/2 c milk, cornstarch, vanilla and 1/8 tsp salt. Set aside.
- Have the remaining milk ready in a measuring cup or small bowl.
- In a medium saucepan, mix sugar and water and stir few times. Bring to boil over medium heat. Do not stir after boiling. If you need to, swirl it gently by moving the saucepan. Do not leave in unattended. Cook for about 5 to 6 minutes until it turns caramel color.
- Remove from the heat. Add sea salt. Slowly add 1 and 1/2 cup of milk. Be careful as it will foam up. The caramel may turn dark but that's okay.
- Place back on the stove. Cook to simmer until it thickens.
- Gradually whisk in the cornstarch and milk mixture. Cook until it thickens.
- Remove from heat and cool for few minutes in the saucepan. Transfer into a small mixing bowl and let cool to room temperature. Cover with saran wrap, making sure the wrap touches the surface of the pudding. Refrigerate until chilled ( 2 hours to overnight).
- When ready to serve, place cake pieces on the bottom of your serving dish and top with caramel pudding. Repeat as needed. Serve.
The amount of servings depends on how much cake you use for the trifle. I made 4 servings as seen on the picture.