Step 1

Bake the red velvet cake in a large baking pan according to the package instructions. Once the cake is completely cool, break it up into chunks using your hands.

Step 2

Add the half and half and cream to a small saucepan, and bring it to a simmer on your stovetop.

Step 3

Pour the chocolate chips into a medium-sized mixing bowl, and once the cream mixture is simmering, slowly pour it over the chocolate chips. Let it sit for 5 minutes or so, then mix well to combine.

Step 4

Allow the ganache to cool completely.

Step 5

Add the heavy cream, room-temperature mascarpone, sugar, vanilla, and salt to the bowl of your stand mixer. Mix it on low for a minute or so, or until the ingredients have integrated and the mixture has thickened a bit.

Step 6

Bring the speed up on your mixer to high. Mix until your whipped cream forms stiff peaks, then place it in the fridge until you’re ready to assemble the trifle.

Step 7

Pour half of the chocolate ganache into the bottom of your trifle dish.

Step 8

Add half of the red velvet cake chunks.

Step 9

Add half of the mascarpone whipped cream on top of the cake layer.

Step 10

Repeat each of these steps one more time (ganache, cake, whipped cream)

Step 11

Sprinkle some of the leftover red velvet crumbs on top.

Step 12

Refrigerate for at least an hour or so before serving.