Peanut Butter Oreo Trifle
Ingredients
Dark Chocolate Cake*
- 1 box dark chocolate cake mix baked in 9" round cake pans
Peanut Butter Custard- Long Version**
- 2 cups heavy cream
- 1 cup whole milk
- ⅓ cup cane sugar
- ¼ tsp sea salt
- 4 egg yolks
- ½ cup peanut butter unsweetened
- 1 tsp vanilla extract
Oreo Whipped Cream- Long Version***
- 3 cups heavy whipping cream
- 48 Oreos
- 1½ tsp vanilla extract
- ⅓ cup powdered sugar
Instructions
Dark Chocolate Cake
- Bake your cake according to your chosen mix's directions in two 9" round cake pans, and let cool. To note: I prefer to use avocado oil in place of the recommended canola oil, and my cakes turn out great.
Peanut Butter Custard
- In a saucepan, whisk together the heavy cream, milk, sugar, and salt.
- Heat the mixture on low-medium heat, stirring constantly, until it barely starts to bubble and the sugar is all the way dissolved. Turn off the heat.
- In a separate bowl, whisk the 4 egg yolks, and then spoon in about ⅓ of the mixture from the stove.
- Whisk it all together, then pour the mixture into the saucepan, and then turn the heat back on to low-medium.
- Stir the mixture a few times per minute until it starts to lightly boil. Let it lightly boil for 2 minutes, stirring constantly. If it starts becoming a rolling boil, turn off the heat and keep stirring. The temperature of the custard should be between 180F (82C) and 185F (85C), and it should be getting thick, but pourable.
- Turn off the heat, and stir in the peanut butter and vanilla until everything is very well incorporated. If your peanut butter isn't mixing well, you may need to use an immersion blender or a hand mixer to get it smooth.
- Strain the custard through a fine mesh strainer into a bowl. Cover the bowl with a towel and let it sit at room temperature for about an hour. Then, cover the bowl with either a lid or plastic wrap, and place it in the refrigerator for about 3 hours, or until it's set.
Oreo Whipped Cream
- Either by hand or with a food processor, crush all 48 of the Oreos into large crumbs.
- Whip the heavy cream, either with a stand mixer or a hand mixer until stiff peaks form.
- Mix in the vanilla and powdered sugar until everything is well incorporated.
- With a spatula or wooden spoon, fold about 3 cups of the Oreo chunks into the whipped cream. Save the rest for topping.
Assembly
- Slice ⅓ off the top of each round cake. The thirds that were cut off will be placed together as one layer.
- Assemble the trifle by first adding a layer of cake, making sure it's as close to the edge of the bowl as possible, with as few gaps between it and the bowl as possible- to minimize how much custard drips down.
- Add ⅓ of the custard into the bowl and smooth it out evenly with a spoon or offset spatula.
- Using ⅓ of the Oreo whipped cream, spoon dollops of it around the custard, connect them together, and then smooth it all out the create your next layer.
- Repeat these steps two more times.
- Finish the trifle off by spreading out the rest of your large Oreo crumbs all over the top. (If making ahead, wait to put the Oreos on top until right before serving)
Notes
*I have only used Duncan Hines Classic Dark Chocolate Fudge Cake Mix for this trifle, but another good dark chocolate cake mix, or homemade recipe, will surely work great as well. I like to replace the suggested canola oil with avocado oil and it has always turned out really well.
**To make a short version of Peanut Butter Custard, simply make a box of instant vanilla pudding, and then mix in the 1/2 cup of peanut butter. You will mostly likely need to use either a hand mixer or immersion blender to get it really smooth. Let it refrigerate until you need it.
***Use a 16oz tub of whipped topping, instead of making the whipped cream. Just stir in the Oreos and use as normal.