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Quadruple choc trifle
Quadruple choc trifle
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulge in a decadent and boozy dessert featuring a rich chocolate and raspberry flavor combination.
Ingredients:
  • 535g chocolate cake mix
  • 190g (1 cup) Bakers Choice Dark Choc Bits
  • 3 x 85g Original Raspberry jelly crystals
  • 1L (4 cups) hot water
  • 250g (1 cup) cold water
  • 750ml (3 cups) bought vanilla custard
  • 250g white chocolate, finely chopped
  • 300ml ctn thickened cream, whipped
  • 250ml (1 cup) liqueur
  • 500g pkt frozen raspberries, thawed
  • Milk chocolate, coarsely grated, to serve
Instructions:
  • Preheat your oven to 180°C. Bake the cake according to the instructions on the packet, and be sure to mix in the dark chocolate bits. Allow the cake to cool before serving.
  • In a heatproof bowl, combine jelly crystals with hot water, stirring until dissolved. Add cold water and let cool for 15 minutes. Refrigerate for 1 hour until slightly set.
  • In a medium saucepan over medium heat, combine the custard and white chocolate. Stir frequently for 5 minutes until well combined. Let it cool slightly for 15 minutes, then chill in the fridge for 30 minutes. Gently fold in the cream.
  • Slice the cake into 2cm-thick slices. Layer one-third of the cake in a 3L (12-cup) glass or ceramic bowl. Drizzle one-third of the Chambord over the cake. Add one-third of the raspberries, one-third of the jelly, and one-third of the custard mixture. Repeat layering with the rest of the cake, Chambord, raspberries, jelly, and custard mixture. Chill in the fridge for 6 hours. Garnish with milk chocolate before serving.

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