Main Instructions

• Bake the yellow cake according to the package instructions. Once baked, let it cool completely. Once cooled, cut the cake into 1-inch cubes.
• Add the French vanilla pudding mix and cold milk to a medium-sized mixing bowl. Whisk together, or use a handheld mixer on low speed, the pudding mix and milk according to the package instructions. Let it chill in the refrigerator for about 30 minutes to 1 hour, until set.
• For the chocolate filling and topping, start by heating the heavy cream in a saucepan over medium heat. Bring it to a simmer but do not boil.
• Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate. Then, add the butter and vanilla extract.
• Stir the chocolate mixture until it becomes smooth and glossy. Allow it to cool slightly.
• Add a single layer of cubed cake to the bottom of a trifle dish.
• Spread half of the prepared French vanilla pudding over the cake layer.
• Drizzle a layer of the chocolate filling over the pudding layer.
• Repeat the layers: add another layer of cake cubes and the remaining pudding, then finish with a final layer of chocolate filling.
• Loosely cover and refrigerate the trifle for at least 2 hours or until chilled and set.
• Before you are ready to serve, add the whipped topping to a piping bag fitted with a star shaped tip and pipe small amounts around the outside edge of the chocolate top layer.