The ultimate Nutella Trifle – Layers of chocolate-hazelnut sponge soaked in hazelnut liqueur… Drizzled with gooey Nutella and sprinkled with crunchy roasted hazelnuts… Topped with sumptuous vanilla custard and lightly whipped Nutella Cream.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Don’t lose this recipe… PIN it for later…
Dessert of dreams… Nutella Trifle (gluten free or not)
I’ve decided to update my EPIC Nutella Trifle recipe… It’s been on the blog since 2015 and the post is well due for a tidy up. Quite possibly one of my all-time favourite trifles, it’s a dessert that gets regularly served to guests at GFHQ. Not only is it sumptuously decadent and delicious, but it’s quick to make and is ALWAYS greeted with whimpers of satisfaction. Which is how a good dessert should be… Right?
Actually, I’m a bit of a trifle queen… If there’s one thing we do exceptionally well at Gluten Free Alchemist, it’s gluten free trifles. Experimenting with different flavours and combinations, we’ve taken trifle to dizzy heights of sophistication… A far cry from the 70’s retro versions seeped in that most passé of tipples (sherry) and layered with jelly and tins of fruit. I’ve shared a few gems (with photos) at the bottom of the post… But to whet your trifle-appetites, we have everything from Banoffee Trifle made with Banana Bread and an Angelic Strawberry Trifle (made with white gluten free Angel Food Cake)… To a tangy Raspberry-Lemon Drizzle Trifle (made with pink Raspberry Drizzle Cake) and an autumnal Pear and Ginger Trifle (with Jamaican Ginger Cake and Ginger Biscuits).
My Gluten Free Nutella Trifle is however, definitely up there with the best…
The classic flavours of Nutella in one dreamy Chocolate-Hazelnut Trifle
For anyone who hasn’t had Nutella (is there anyone?), it showcases the classic combination of chocolate and hazelnut in one rich and sticky spread. And it is this immortalised marriage of flavours that is replicated in Nutella Trifle. Not just by adding a couple of spoons to the bowl though… THIS Nutella Trifle builds on the relationship between chocolate and hazelnut from the bottom to the top… A true Chocolate-Hazelnut Trifle in EVERY sense of the word.
A base of gluten free chocolate-hazelnut cake, soaked with boozy Fratello/Frangelico (hazelnut liqueur)… Sprinkled with crunchy chopped roasted hazelnuts and drizzles of gooey liquid Nutella… Layered with cool, smooth vanilla-laced custard and pillowy Nutella-whipped cream… All decorated with a topping of roasted chopped hazelnuts and dark chocolate shavings.
Now THAT’s a trifle that shouts utter decadence!
What’s the best sponge for making Nutella Trifle?
When making Nutella Trifle, the sponge you use definitely makes a difference. But the first rule is that the cake MUST be chocolate and it MUST be plain sponge (no buttercreams or frostings). Over the years, I’ve made it with a variety of chocolate sponges. So, here’s the lowdown on what I think works best when making Nutella Trifle (gluten free or not).
Chocolate hazelnut vs chocolate sponge
When I first developed the recipe, it was made with my ‘go-to’ Gluten Free Chocolate Cake… A plain chocolate sponge made with a balance of flour and grounds almonds. It’s moist and delicious and worked perfectly… Until I tried making it with a Chocolate Hazelnut Cake that I created to use with Nutella Cupcakes. And WOW! That seriously took the whole Nutella Trifle experience to another level.
So… My advice is this… Yes. You can make a great Chocolate Hazelnut Trifle with any plain chocolate sponge. But if you want something that shines way beyond great, pull out the stops and make a chocolate-hazelnut cake for the occasion. For those of you who need to eat gluten free, I’ve added my recipe as a separate recipe card below.
shop-bought sponge cake?
For anyone who can’t face making a chocolate cake from scratch, it’s fine to go with a shop-bought sponge. I suspect it will be hard to source a decent plain chocolate-hazelnut sponge cake in the shops though, so a plain chocolate sponge will have to do. Something like a chocolate loaf cake is perfect.
… or make the cake ahead
When making trifle, the cake can be made well ahead of time. I have a habit of always making extra chocolate cake when baking and popping some in the freezer. That way, I always have ‘trifle cake’ at the ready for an impromptu or ‘emergency’ dessert.
Can I use an alternative Chocolate Hazelnut Spread?
Whether you use Nutella or an alternative chocolate-hazelnut spread is also a choice that is flexible. There are lots of alternatives on the market with varying degrees of ‘healthiness’ in the ingredients they use. To be honest, I don’t always use actual Nutella myself. But it is convenient and well-loved, so is the obvious choice for most people.
If you fancy trying your hand at making healthier home-made Chocolate Hazelnut Spread, click on the link and give it a go. It’s super-easy and totally delicious.
Grown up Nutella Trifle or child-friendly Nutella Trifle?
Whether you make ‘grown up’ Nutella Trifle or a version that is child-friendly depends on who will be eating it. Or… Make individual portions in glasses… Some for the adults and some for the kids.
The grown-up trifle…
A good grown-up trifle should (IMHO) have a discernible tot of booze soaked into the sponge. It doesn’t have to be swimming in the stuff… But you should be able to taste the kick it offers.
For Nutella Trifle (and in keeping with the chocolate hazelnut theme) it is best to use Frangelico (or Fratello) Italian Hazelnut Liqueur. Many supermarkets stock it these days and there are a number of different brands. It’s not cheap, but it is incredibly hazelnutty both in aroma and flavour and complements the marriage of ingredients perfectly. And trust me… It tastes incredible as a liqueur to drink poured over ice.
If you choose not to use Frangelico, that’s fine too. As an alternative pairing for a grown-up Nutella Trifle, choose Amaretto (almond liqueur), a chocolate liqueur or even Baileys (Irish Cream). They won’t be as perfect, but they will still taste great.
The child-friendly trifle…
The easiest way to substitute the alcohol for a child-friendly Nutella Trifle is to use hazelnut syrup (usually found in the coffee or cordial aisles of supermarkets). Syrups are usually sold to add to coffee and cocktails. But water them down a tiny bit and they soak flavour into trifle cakes too!
Monin is a popular make, although I used the French Teisseire ‘Noisette’, as that is what was in the larder.
Is Nutella Trifle gluten free and safe for Coeliacs (Celiacs)?
Providing Nutella Trifle is made with gluten free cake, then yes! It is safe for those with Coeliac (Celiac) disease. There are no other gluten-containing ingredients in the recipe (although it is always important to check labels, particularly for spreads and custards, etc in case of cross-contamination concern).
Is Nutella Trifle easy to make?
Oh my, yes! Particularly if you have made the cake ahead of time or choose to use one that is shop-bought, Nutella Trifle can be made from start to finish in about half an hour. It has to be one of the easiest trifles I have ever made… Yet the delight of eating it is sublime. Spongy, crunchy, liquid, creamy, gooey, chewy textural heaven… Alcohol-laced, chocolatey, hazelnutty, vanilla-sweet deliciousness. This dessert will make it look like you have slaved for hours. But Ssshhh. I promise I won’t tell. 😘
Ready to make Nutella Trifle?
And that’s all you need to know… My recipe for EPIC Nutella Trifle (with separate gluten free Chocolate Hazelnut Sponge recipe card) is below. Enjoy! It’s the perfect dinner party or Christmas dessert.
Please let me know if you make it… I love to hear from you and see your amazing foodie photos. Tag me on social media (You’ll find me on Facebook, Instagram, Pinterest or Twitter) or leave a comment. And if you do try and love it, please come back and rate the recipe. A lovely 5* rating helps more people find the recipe and the blog. ⭐️⭐️⭐️⭐️⭐️
If you’re looking for more gluten free recipes, did you know we have a massive Gluten Free Recipe Index with over 400 recipes to choose from… All for FREE! Head over and check it out as soon as you can. Thanks for reading and happy trifling! xx
Nutella Trifle
Key equipment
- Glass/ clear serving dish(es)
- sharp knife
- kettle/microwave
- large spoon
Ingredients
- 1 x 8 inch chocolate hazelnut sponge cake or alternative plain chocolate sponge (gluten free as required)
- 5 to 6 tbsp hazelnut liqueur (Fratello/Frangelico) approx – depending on how boozy you want it – or substitute with hazelnut syrup, slightly watered down for children
- 3 tbsp toasted chopped hazelnuts approx
- 5 to 6 tbsp Nutella or alternative chocolate hazelnut spread
- 750 ml vanilla custard approx weight – fresh (shop-bought or home made) – Likely to need less if making single layer trifle(s).
Nutella Whipped Cream
- 500 ml/g double cream heavy cream (approx)
- 1½ tbsp Nutella or alternative chocolate hazelnut spread
Decoration
- 1½ tbsp chopped/grated/shards dark chocolate
- 1 tbsp toasted chopped hazelnuts
Instructions
- Cut the chocolate sponge into smallish chunks and place randomly as a layer in the bottom of your chosen serving dish(es). Allow room for an additional trifle-cake layer (or work to proportions for a single layer as you choose/dependent on the size of the serving dish(es)).
- Drizzle hazelnut liqueur (or slightly watered-syrup) to taste over the chocolate sponge and allow to soak in.
- Warm the Nutella/chocolate hazelnut spread in a glass bowl in the microwave or over a bowl of boiling water until liquid enough to drizzle.
- Drizzle the spread over the cake layer randomly (remembering to save half for a second layer if you are adding one).
- Sprinkle chopped hazelnuts over the sponge.
- If adding a second cake layer, spread half the custard over the first layer of cake and then repeat the layering process of cake, liqueur, Nutella and nuts (leaving room for a further layer of custard and cream).
- Spoon the (remaining) custard over the top, evenly.
- Whip the double cream with the additional Nutella/spread until you have soft, lightly whipped peaks.
- Gently spoon the cream over the custard.
- Decorate with a sprinkling of toasted hazelnuts and grated/chopped/shards of dark chocolate.
- Store in the fridge until ready to eat.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Chocolate Hazelnut Sponge Cake (to layer or use in trifle)
Key equipment
- Oven
- measuring jug
- fork
- small sieve
- kettle
- teaspoon
- silicone/wooden spoon or spatula
Ingredients
Chocolate-Hazelnut Sponge
- 185 g plain white gluten free flour blend eg. Gluten Free Alchemist Blend A – See NOTES
- 1 tsp xanthan gum (leave out if using a commercial blend that already has xanthan gum added)
- 1 tsp bicarbonate of soda
- 1¼ tsp baking powder gluten free
- ¼ tsp fine sea salt
- 220 ml milk dairy free if necessary
- 1 tbsp white wine vinegar
- 40 g cocoa powder
- 75 ml boiling water
- 105 g butter (or good quality dairy free alternative) softened
- 280 g caster sugar
- 2 large eggs At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 1 tsp vanilla extract
- 105 g ground roasted hazelnuts If unable to find in a supermarket, make your own by roasting raw de-skinned hazelnuts and pulsing briefly in a blender to make coarse hazelnut meal.
Instructions
- Base-line the baking tins with good-quality baking paper.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and mix together the flour, xanthan gum, bicarbonate of soda, baking powder, and salt. TIP : weigh into an airtight container and shake well to blend. Set aside.
- Weigh or measure the milk into a jug and add the white wine vinegar. Stir thoroughly and leave to stand at room temperature for 10 to 15 minutes, until it has a slightly curdled appearance. This will make 'buttermilk'
- Sift the cocoa powder into a small bowl. Add the boiling water a little at a time, gently stirring through until you have a smooth paste. Set aside.
- In a large bowl, cream the butter with the sugar using an electric whisk until pale and fluffy.
- Break the eggs into a small bowl and beat with a fork to blend, before gradually adding a little at a time to the butter mixture, beating thoroughly between each addition.
- Add the vanilla extract and cocoa paste and beat again, until smooth and well-blended.
- Gently fold in the ground hazelnuts using a large spoon or spatula.
- Finally add and fold through the dry ingredients and milk mixture, alternating a little dry followed by a little 'buttermilk' (about a third of each at a time). Fold gently to ensure as much air remains as possible and stop when the ingredients are JUST amalgamated to avoid over-mixing.
- Split the mixture between the two prepared cake tins evenly and smooth the tops with the back of a spoon.
- Bake for approximately 30 minutes until the tops spring back and a skewer inserted comes out clean.
- Remove from the oven and leave to cool in the tins for 5-10 minutes before transferring to a wire rack.
- Allow to cool completely before filling, decorating, or using in trifle.
- Can be frozen for up to 3 months wrapped tightly in an airtight container.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Other delicious trifles at Gluten Free Alchemist…
Total genius! Eb 🙂
Awww thanks lovely (Blush!) 😆😊
Wow, chocolate heaven. I know my lot are going to keel over when I make this for them – in a good way that is haha
Thanks Rebecca. Got to love a trifle with chocolate xx
OMG! Isn’t this just a genius idea!
I’ll take that! Thanks 😁
Always one for getting the best flavours out of a trifle x
I love anything hazelnut. I live where 99% of the US hazelnuts are grown. Thanks for sharing at the What’s for Dinner party! Hope your weekend is fabulous.
Me too Helen. We have a Kentish Cobnut in the garden which is also a type of hazelnut. Such a great treat! x
Ponders… I have a freezer full of failed brownies – I ought to do something like this! Such a gorgeous recipe! Thank you for sharing with the No Waste Food Challenge! 🙂
You're welcome Elizabeth. Failed brownies sound PERFECT for trifle!!!
Wow, just wow. The only problem I'd have with making these is that I'd have to double the nutella required as I'd be eating it while putting them together 😉
Double Nutella would be good too Laura, so there would be no reason to feel guilty about it. And I do confess, a 'small' snaffling of the Nutella from the jar when I was making them. No guilt there either!
Stunning Kate, lovely layers and I love those glasses too! Thanks for entering into Treat Petite.
Thanks Kat. You're welcome!
Mouth watering dessert !!
Lucy Parissi shared it on her Google+ page and I saw it and have to visit your page!
I'm pinning
Thank you Winnie! It was pretty divine! Hope you visit again soon…..
That just looks like the kind of dessert that could cure all ills… maybe even my dreadful cold. I have been craving sweet stuff all week and we have had nothing in the house except for a jar of Nutella… I will spare you the details. Thanks for linking to #CookBlogShare
Thanks Lucy…..You're welcome. I'm amazed the jar of Nutella has stayed in the house….. I think I would have eaten it spoon by spoon, cold or not!
Yum, you had me at Nutella!!
Thank you Gem! Nutella is pretty tempting!
Beautifully decorated as always. I've never had a chocolatre trifle and now you've got me wondering why on earth not! I might need to bake the cake first though, rarely leftovers in my house! The addition of nutella sounds delicious.
Thank you Katie. No chocolate trifle? How can that be? You have to put it on your 'must eat' list!
This is wonderful! A really nice trifle especially with nutella! Your presentation is really good x
Thank you Alida!
Wow dreamy, if only I could eat nutella. Thanks for linking up to #tastytuesdays x
Thanks Vicki. The Nutella could be easily substituted!
Well I'm sold Kate. They look sublime and sound even better. The glasses are gorgeous and even though I never have got around to trying Frangelico, I think I might be bypassing it for Fratello. I also had no idea Nutella was so old – the things you learn! Great post and thanks for sharing these with We Should Cocoa. Just wondering how you figured out which were the adult trifles and which for the younger generation 😉
Ha! Sublime indeed! Fratello was quite a discovery and I can think of any number of uses for it….. if I can prevent it disappearing into my mouth……
The adult and child trifles are distinguished by the pretty little glass 'rings' fixed round the bottom of each glass (another lovely present) which I colour-coded depending on alcohol or not…. But I have made them before with a different chocolate marker on the top!
Ah yes, I see them now. Very clever 🙂
These look awesomely delicious! Loved the Nutella and hazelnut combo! 🙂
Thanks Anu. It is such a great mix!
I just popped over to your blog…… You've got some lovely looking dishes there…… Will be back soon for a bit more exploration!
these just look so chic and sophisticated. I want to serve them at a dinner party. Love them! And you just know that that Nutella makes them gloriously tasty too!
Thanks Dom. It is sometimes difficult to think of trifle as 'sophisticated', but if you serve it right it seems to elevate to a new level….. And let's face it….. what's not to love about trifle? So it will always go down well at a dinner party!
Wow I often think of nutella as a kids' treat but you make it look very adult – how did you differentiate between the child-friendly and the boozy trifles? (though I shouldn't call the non-alcoholic child friendly as that would probably be my preference)
I know what you mean Johanna, but 'chocolate-hazelnut' sounds quite mature….. and I think put in those terms, should be considered very adult!…… Nah…… Nutella is for everyone!
I have made these twice now….. the first time I put a small chocolate on the top….. a button for children and a couple of curls for the adults. With these ones, I used the pretty little glass rings that you see at the bottom of each glass and colour-coded them depending on alcohol or non-alcohol. Simple!
6 years later this still looks amazing
Thank you so much Johanna, The old recipes are sometimes the best! Definitely a favourite here, but the post was well-overdue for an update xx
You had me at Nutella Trifle. I love nutella and I agree that the combination of chocolate and hazelnut is heavenly. Your trifle looks very tempting and I am sure it tasted absolutely delicious!
Thanks Ros. The trouble with Nutella is that it can be quite addictive. Oh well….. Just have to make more trifle!