Gingerbread White Chocolate and Toffee Trifle
Looking for the perfect holiday dessert to share with family and friends? With layers of homemade gingerbread cake, white chocolate filling and toffee sauce, feel the magic of the season, it is finally here!
Recipe - Coal Harbour
Gingerbread White Chocolate and Toffee Trifle
Prep Time120 Minutes
Servings16
Cook Time50 Minutes
Ingredients
1 can (300 mL) Eagle Brand® Sweetened Condensed Milk
2 cups (500 mL) white chocolate chips
1 ½ - 2 cups (375 mL – 500mL) plain Greek yogurt
2 cups (500 mL) Robin Hood® Original All Purpose Flour
1/2 cup (125 mL) sugar
1 1/2 tsp (7 mL) baking soda
1/2 tsp (2 mL) salt
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ginger
1 egg
1/2 cup (125 mL) shortening or butter
3/4 cup (175 mL) molasses
1 cup (250 mL) boiling water
¼ cup (50 mL) butter
¾ cup (175 mL) brown sugar
1 cup (250 mL) corn syrup
1 cup (250 mL) Carnation® Evaporated Milk, any type
2 tsp (10 mL) vanilla
(optional) Fresh mint leaves
(optional) Fresh berries
(optional) Orange slices
Directions
White Chocolate Filling:
- In a saucepan, melt 2 cups (500 mL) white chocolate chips with 1 can (300 mL) Eagle Brand® Sweetened Condensed Milk over medium heat, stirring constantly. Remove from heat. Cool slightly.
- Fold in 1 ½ - 2 cups (375 mL – 500mL) plain Greek yogurt until well blended. Chill while preparing the cake. This can be made ahead and refrigerated for 2 days.
Cake:
- Preheat oven to 350°F (175°C). Grease a 9” (23 cm) pan and line with parchment paper overlapping two sides for easy removal.
- In a large mixer bowl, combine 2 cups (500 mL) Robin Hood® Original All-Purpose Flour, 1/2 cup (125 mL) sugar, 1 1/2 tsp (7 mL) baking soda, 1/2 tsp (2 mL) salt, 1 tsp (5 mL) cinnamon, and 1 tsp (5 mL) ginger.
- Add 1 egg, 1/2 cup (125 mL) shortening or butter, and 3/4 cup (175 mL) molasses. Mix on low speed to blend then 2 minutes on medium speed.
- Carefully add 1 cup (250 mL) boiling water; beat 2 minutes longer.
- Spread batter in the prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, let cool in the pan for 10 minutes, then remove to a cooling rack. Cut the cooled cake into 1” (2.5 cm) cubes.
Toffee Sauce:
- In a saucepan, melt 1/4 cup (50 mL) butter over medium heat. Add 3/4 cup (175 mL) brown sugar, 1 cup (250 mL) corn syrup, and 1 cup (250 mL) Carnation® Evaporated Milk, any type. Stir over medium heat until hot but not boiling. Remove from heat. Stir in 2 tsp (10 mL) vanilla.
Assembly:
- Place 1/3 of cake cubes in the bottom of a 12 cup (3 L) trifle or glass bowl. Drizzle with toffee sauce until moistened.
- Cover with 1/3 of the white chocolate mixture. Continue layering, ending with white chocolate filling.
- Refrigerate 2-3 hours to let flavors mingle.
- Garnish with fresh mint leaves, fresh berries, or orange slices, if desired.
Tip: Make cake ahead of time – wrap well and freeze for up to 3 months or refrigerate for 3 days. Filling and toffee sauce can be made 2-3 days ahead. Assemble day of serving.
120 minutes
Prep Time
50 minutes
Cook Time
16
Servings
Directions
White Chocolate Filling:
- In a saucepan, melt 2 cups (500 mL) white chocolate chips with 1 can (300 mL) Eagle Brand® Sweetened Condensed Milk over medium heat, stirring constantly. Remove from heat. Cool slightly.
- Fold in 1 ½ - 2 cups (375 mL – 500mL) plain Greek yogurt until well blended. Chill while preparing the cake. This can be made ahead and refrigerated for 2 days.
Cake:
- Preheat oven to 350°F (175°C). Grease a 9” (23 cm) pan and line with parchment paper overlapping two sides for easy removal.
- In a large mixer bowl, combine 2 cups (500 mL) Robin Hood® Original All-Purpose Flour, 1/2 cup (125 mL) sugar, 1 1/2 tsp (7 mL) baking soda, 1/2 tsp (2 mL) salt, 1 tsp (5 mL) cinnamon, and 1 tsp (5 mL) ginger.
- Add 1 egg, 1/2 cup (125 mL) shortening or butter, and 3/4 cup (175 mL) molasses. Mix on low speed to blend then 2 minutes on medium speed.
- Carefully add 1 cup (250 mL) boiling water; beat 2 minutes longer.
- Spread batter in the prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, let cool in the pan for 10 minutes, then remove to a cooling rack. Cut the cooled cake into 1” (2.5 cm) cubes.
Toffee Sauce:
- In a saucepan, melt 1/4 cup (50 mL) butter over medium heat. Add 3/4 cup (175 mL) brown sugar, 1 cup (250 mL) corn syrup, and 1 cup (250 mL) Carnation® Evaporated Milk, any type. Stir over medium heat until hot but not boiling. Remove from heat. Stir in 2 tsp (10 mL) vanilla.
Assembly:
- Place 1/3 of cake cubes in the bottom of a 12 cup (3 L) trifle or glass bowl. Drizzle with toffee sauce until moistened.
- Cover with 1/3 of the white chocolate mixture. Continue layering, ending with white chocolate filling.
- Refrigerate 2-3 hours to let flavors mingle.
- Garnish with fresh mint leaves, fresh berries, or orange slices, if desired.
Tip: Make cake ahead of time – wrap well and freeze for up to 3 months or refrigerate for 3 days. Filling and toffee sauce can be made 2-3 days ahead. Assemble day of serving.
