This easy chocolate trifle recipe was requested twice last week. No need to guess that it had to be posted. A simple yet impressive dessert that is loved by kids and crowd alike. You can assemble this super easy chocolate trifle in a big trifle dish or individual servings, either way its great for those dinner parties and yields generous servings. Since dinners are already very time consuming, atleast one sweet dish should be made ahead. It sets up beautifully overnight. And yes no eggs not even yolks as opposed to traditional custards and pastry creams. These beautiful glass shots were gifted by my sistaa and they come in a pack of twelve along with small spoons and they go hand in hand with this recipe!
Like trifles, it consists of several layers that compliment each other but the custard layer alone can be served as chocolate pudding too. Here the base I recommend is a simple chocolate cake but you can use crushed biscuits of any kind or any other cake sponge. You know with chocolate everything rocks. The fruits option is also limitless, any seasonal juicy fruit will go. I prefer strawberries or pineapples. The top is finished with whipped cream and a chocolate accent. I am giving an attachment below that you can print, lay it under wax paper on a baking sheet, pipe the melted chocolate on it carefully and let it set before peeling off the wax paper and lifting the accent. I will be posting a short live video on facebook this week so be sure to check it out.
A quick note about chocolates, in chocolate custard I recommend dark chocolate or semisweet, milk chocolate will be too sweet. For chocolate accents, a compound chocolate is recommended but it should be completely melted else even small unmelted bits will interfere your piping which otherwise is very simple. Make sure to make a small cone or use small quantity as chocolate tends to solidify quickly specially in winters. So now on to the recipe.
- 3 eggs
- 3/4 cup oil
- 1 cup sugar
- 4 tablespoon cocoa powder
- 1 teaspoon vanilla essence
- 1 and 3/4 cup flour
- 2 teaspoon baking powder
- 3/4 cup milk
- 4 tablespoons cornflour
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 4 cups milk
- 6 ounces semisweet/dark chocolate (chopped)
- 2 tablespoons butter
- whipping cream 1 cup
- chocolate accents*
- pineapples or strawberries as required
- simple sugar syrup** or juice or jam
- Beat eggs really well till light and fluffy.
- Add oil while continue beating.
- Add in sugar, vanilla essence and beat.
- Sift flour, cocoa powder and baking powder.
- Mix in with beater at the lowest speed.
- Add in milk and beat until just combined.
- Bake in a pre-heated oven at 325 F for 20 minutes in and 8 inches square greased and floured pan.
- While its baking and cooling, prepare the custard.
- In a deep cooking pot,mix everything with a whisk except chocolate and butter.
- Cook on low heat while whisking continuously until it boils and thickens.
- Remove from heat.
- Add butter and chocolate.
- Pour in a large measuring cup.
- Cover with a cling film so that it touches the surface of the custard to avoid thin film from forming.
- Whip the cold cream with couple of tablespoons of sugar till soft peaks are formed.
- Get your serving dish or cups ready.
- Cut cake into pieces as suitable for the serving dish.
- You can moisten the cake with either sugar syrup or juice or even jam.
- Layer cut up fruits and distribute evenly.
- Pour custard distributing equally and evenly.
- Let it set for atleast a couple of hours in the refrigerator.
- Pipe swirls of whipped cream or just put dollops with a spoon.
- Add chocolate accents and dust with cocoa powder.
- *Melt a few blocks of compound chocolate or semi sweet chocolate chips, place it in a parchment cone or even ziplock with a little hole cut and pipe on the pattern placed over a wax paper.
- **I keep a jar of simple syrup in fridge made with 1 cup sugar and 2 cups water,cooked till sugar dissolves.
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