Ingredients:
- 200g all-purpose flour
- 200g granulated sugar
- 75g unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 240 ml buttermilk
- 120 ml vegetable oil
- 2 teaspoons vanilla extract
- 240 ml boiling water
- 750g shop-bought chocolate cake, brownies or sponge cake (optional)
- 120 ml strong brewed coffee, cooled
- 60 ml coffee liqueur (optional)
- 300g fresh or frozen raspberries
- 60g granulated sugar
- 1 tablespoon lemon juice
- 500 ml whole milk
- 100 ml heavy cream
- 100g granulated sugar
- 4 large egg yolks
- 30g cornstarch
- 150g good quality dark chocolate, chopped
- 1 teaspoon vanilla extract
- 500 ml heavy cream
- 30g powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings
- Fresh raspberries
- Cocoa powder
Instructions:
- Bake the Chocolate Cake (or Prep Substitute): If making from scratch, bake the cake according to the recipe instructions. Let cool completely. If using store-bought, cut the cake into 1-inch cubes.
- Make the Coffee Liqueur Soak: Combine coffee and liqueur in a bowl.
- Prepare the Raspberry Compote: Combine raspberries, sugar, and lemon juice in a saucepan. Simmer until thickened. Let cool.
- Make the Chocolate Custard: Heat milk and cream. Whisk together sugar, egg yolks, and cornstarch. Temper the egg mixture with the hot milk mixture. Return to the saucepan and cook until thickened. Remove from heat and stir in chocolate and vanilla. Let cool slightly. Stir regularly to prevent a skin from forming.
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the chocolate trifle: Layer cake cubes in the bottom of the trifle bowl. Drizzle with coffee liqueur soak. Spread a layer of raspberry compote over the cake. Pour chocolate custard over the raspberry compote. Top with whipped cream. Garnish with chocolate shavings and raspberries.
- Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.