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Ree Drummond’s Boozy Chocolate Trifles | The Pioneer Woman | Food Network

Ree Drummond’s Boozy Chocolate Trifles | The Pioneer Woman | Food Network

Ree layers these perfectly portioned treats with a liqueur-infused berry compote, chocolate cake and fresh whipped cream!

Boozy Chocolate Trifles
Level: Easy
Total: 1 hr 5 min (includes cooling time)
Active: 35 min
Yield: 4 servings


Quarter-Sheet Chocolate Cake:
1/4 cup buttermilk
1 tablespoon vanilla extract
1 large egg
1 stick (8 tablespoons) salted butter
2 heaping tablespoons cocoa powder
1 cup self-rising flour
1 cup granulated sugar
Pinch kosher salt

Boozy Berry Compote:

1 cup chopped strawberries
6 ounces raspberries
3 tablespoons granulated sugar
2 ounces orange liqueur, such as Grand Marnier
1 teaspoon cornstarch

Chocolate Whipped Cream:

1 cup heavy cream
2 mounded tablespoons cocoa powder
2 tablespoons powdered sugar

To Garnish:

1/2 cup chocolate syrup
4 strawberries, halved


For the cake: Preheat the oven to 350 degrees F. Bring 1 cup water to a boil.

In a pitcher, combine the buttermilk, vanilla and egg. Set aside.

Place a small saucepan over medium-high heat and melt the butter, then add the cocoa powder. Add the cup of boiling water. Allow it to bubble, then remove from the heat. Stir in the flour, granulated sugar and salt, then add the buttermilk mixture and stir until combined. Pour into a quarter-sheet pan and bake until cooked through, about 12 minutes. Remove and let cool.

For the boozy berry compote: Meanwhile, add the berries, granulated sugar and orange liqueur to a small saucepan. Mix the cornstarch with 1 tablespoon water in a small cup, then add to the pan. Bring to a boil, mashing the berries to help them break down, until the mixture has thickened, 2 to 3 minutes. Set aside and let cool.

For the chocolate whipped cream: Meanwhile, whip the cream, cocoa powder and powdered sugar together in a bowl until stiff peaks form.

To build, cut the cake into small chunks. Add a layer of cake pieces to the bottom of a wide-mouth glass or wide-mouth 12-ounce mason jar. Top the cake layer with a couple of tablespoons of the compote, then add a layer of the whipped cream. Drizzle over a tablespoon of the chocolate syrup. Repeat the layers once more, the top with 2 strawberry halves. Set aside and repeat to make 3 more trifles.

Serve right away, or cover and chill for up to 6 hours.