Squeeze the air out of the pipettes by pressing them. Now while keeping it pressed put the open end of the pipette pipe in the Irish cream and allow them to fill while slowly releasing the pressure.
Gently insert a pipette into the whipped cream on each trifle. Do not squeeze the pipettes yet. Just secure by piercing it in just a little bit until it can stand on its own.
For the coffee chocolate cake.
Preheat oven to 350-degree F or 180 degrees C.
Preparing coffee
Stir in coffee and milk.
Heat it in the microwave for a minute or a stove-top until simmer.
Let it cool to lukewarm or room temperature before use.
Preparing the cake pan.
Use a cake in an 8” or 9” cake pan. Lightly grease the base and sides of the pan with oil and dust it with flour. Line the base with a parchment cutout.
Sieve and mix all dry ingredients (All-Purpose flour, cocoa powder, baking soda, and salt) except sugar in a bowl.
To mix in another bowl -
Mix coffee milk and vinegar in a medium-size bowl and let it stand for a minute.
Add granulated sugar to it and whisk for 1 minute until the sugar is almost melted.
Now add in oil. Whip the liquid ingredients until oil is completely emulsified.
Making the batter.
Add dry ingredients to the prepared liquid one adding and whisking in batches.
Whisk only until lump-free batter. Mine is always ready within 30 seconds.
Bake in a pre-heated oven for about 30-35 minutes or till a toothpick inserted in the center of the cake will come out with a few dry crumbs. Don't overbake.
Remove it from the oven, loosen the edges and invert it on the cooling rack after 10 minutes.
Cover it loosely and let it cool completely before using or storing it.
Making the Baileys Chocolate Pudding.
In a blender, add 2.5 cups of milk, cocoa powder, sugar, vanilla, salt.
In a heavy bottom pan, bring this mixture to a simmer on low medium heat stirring frequently.
In the meantime, blend the rest ½ cups milk and cornstarch.
Once the mixture in the pan starts simmering slowly pour in the cornstarch mixture in the pan.
Stir until thickens and coats the back of the spoon.
Now switch off the flame and add in the semi-sweet chocolate chips.
Let it sit submerged in the pudding for a minute without stirring.
The heat in the pudding will melt it. Now gently start stirring the pudding until all the chocolate is melted and combined.
Stir in the Baileys until combined. Transfer the pudding to a bowl and let it cool at room temperature. Taste it and adjust sugar if needed. I didn’t have to.
Cover it with cling wrap touching the pudding and place it in the refrigerator for at least 2 hours to chill or up to 3 days.
The pudding thickens more after cooling and chilling.
Layering the trifle
Cut the cake into small cubes, depending on the size of the trifle cup.
Add a layer of cake pieces on the bottom.
Top it with a generous dollop of chocolate pudding and spread evenly.
Now either you can use a piping bag or add a big dollop of whipped cream and spread it evenly.
Repeat this process one more time with cake, then the Baileys pudding followed by whipped cream layer.
Top the trifle with some cake crumbs and insert the Baileys-filled pipettes on the side.
Refrigerate until served. You can add the pipettes right before serving as well.
Notes
Finding pipettes
You can easily buy pipettes online on Amazon or eBay. Party city carries it as well. They aren’t very expensive.
Important tips –
For the chocolate cakeUse liquid measuring cup- they come with a spout to measure the liquids and dry cups for dry ingredients for best results.If sugar granules are big then pulse them in the blender after measuring. Use whipping balloon attachment, not beaters.A flour quality varies and the batter is too thick add 1 tablespoon at a time to reach to thick flowy consistency.For chocolate puddingNever boil the Baileys in making the pudding or it will curdle.Always stir in Baileys after the pudding is done and you have switched off the flame.If you suspect that there are many lumps in the pudding, simply use an immersion blender towards the end to make it silky smooth.
Possible substitutes
For cake –You can skip coffee in the cake if making it for kids.
Non-alcoholic version of this trifle recipe
Don’t drink alcohol, no problem. This chocolate pudding will taste amazing sans it.There are a couple of ways you can make this trifle to cater to adults and kids.Option 1-While making the pudding add 2 tablespoons of coffee and increase milk to ⅓rd cup to adjust the consistency. Both ingredients should be blended and mixed before starting to cook.Swap baileys with cold coffee in the pipettesOption 2-While making the pudding disregard the Baileys that you add towards the end. You will have to reduce the cornstarch/cornflour by a tablespoon. So, in total just use 2 tablespoons of it to thicken.Swap baileys with a cold chocolate drink in the pipettesFor whipping creamInstead of cool whip use non-dairy whipped cream like Pastry Pride, Tropolite, or Riche. Whip as directed on the package.Try one of the following sturdy homemade frostings –Sturdy Mascarpone FrostingWhite Chocolate Whipped Cream
Make ahead of time tips
For the chocolate pudding.You can make the pudding and refrigerate it up to 3 days in advance.Coffee Chocolate cake base.The chocolate sponge stays good in the fridge for 4 days. Wrap in saran wrap and foil, then place it in the refrigerator. You can even freeze it for 3 months.For the assembled trifle.You can layer the dessert and keep it in the fridge for up to 2 days. Make sure you individually wrap the top of each trifle by cling wrap so that it does not dry up.