Preheat oven to 350 degrees Fahrenheit.

Place ingredients, in the order listed, into the bowl of an electric mixer. Mix for four minutes, until smooth.

Pour batter into a greased 9-inch x 13-inch baking pan

Bake for 50 to 60 minutes, until an inserted toothpick comes out clean.

Let cool completely before cutting.

Whip dessert whip in electric mixer. Add confectioner’s sugar and beat until stiff.

Whip dessert whip in electric mixer.

Add remaining ingredients and mix for one minute more, until well blended.

Cut the chocolate cake into approximately 2-inch x 2-inch squares.

Cover the entire bottom of the trifle bowl with a layer of chocolate cake. Place chestnut cream into a large strong plastic bag (like Ziploc) and cut off one corner of the plastic bag, creating a 1-inch hole; or use a piping bag fitted with a large round tip. Pipe cream over chocolate cake, fully covering it, taking special care to properly cover the outer circumference of the bowl.

Gently place another layer of chocolate cake squares over the cream. The layer does not have to be completely even. Pipe white cream over the layer.

Add another layer of cake, and then pipe the chestnut cream over this layer. If your bowl is not full yet, keep repeating the layers, ending with white cream on the top. Top with chopped Viennese Crunch or broken pieces of meringue right before serving.