In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk until thickened. Refrigerate for 5 minutes.
In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the chocolate pudding mixture until fully combined.
In a trifle dish or a clear glass serving bowl, layer half of the chocolate sponge cake or brownie cubes.
Pour half of the chocolate pudding mixture over the cake layer.
Sprinkle half of the chocolate chips over the pudding layer.
Drizzle half of the chocolate sauce over the chips.
Repeat the layers with the remaining cake, pudding, chips, and sauce.
Finish by piping or spooning whipped cream on top and garnishing with chocolate shavings or a dusting of cocoa powder.
Refrigerate for at least 2 hours to allow the flavors to meld.
Serve chilled.
Prep Time: 20 minutes | Chilling Time: 2 hours | Total Time: 2 hours 20 minutes | Kcal: 320 kcal per serving | Servings: 10
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