salted chocolate trifle with whipped sour cream

2 boxes natural chocolate pudding mix, prepared to package directions
2 boxes grain-free chocolate cake mix, prepared to package directions
4 cups pasture-raised heavy whipping cream
1⁄2 cup powdered confectioners sugar
16 oz Good Culture Probiotic sour cream, 3 6-oz packages fresh blackberries
1, 6-oz jar salted caramel sauce
1 oz chocolate, shaved

directions:

1. Once the cake has completely cooled, remove from the cake pan and cut into 1” cubes.

2. Prepare the whipped sour cream: place the heavy whipping cream and powdered confectioners sugar into the chilled mixing bowl. Use an electric mixer to whip until fluffy peaks form. You can also do this by hand with a whisk. Fold in the sour cream.

3. Assemble the trifle: spread the base layer with whipped sour cream about 1 inch thick, followed by chocolate pudding, also about 1 inch thick. Add a layer of cake cubes, and spread with another inch of whipped sour cream. Top the whipped sour cream with salted caramel, and a layer of blackberries, then another layer of whipped sour cream. If you have extra chocolate pudding, you can add another layer here. Top with additional cake cubes, remaining whipped sour cream, a drizzle of caramel, shaved chocolate, and additional berries, if desired.

4. You can layer these ingredients differently, as you see fit! Place the trifle in the refrigerator to set, or serve immediately.