Chocolate Raspberry Trifle
By Beverley Glock
Published on 27 March 2023
This rich chocolate trifle goes down equally well for a dinner party or quick weekend treat.
You can cheat by using bought chocolate sponge, leave out the alchohol if you're making it for children to eat. This is easy for children to assemble but they may need a little help if they are whipping the cream by hand.Time and servings
1 hrTotal time
30 minsPrep time
30 minsCooking time
Ingredients
- 100 g of self raising flour
- 2 medium free range eggs
- 3 tbsp of rum
- 4 tbsp of raspberry jam
- 284 ml of whipping cream
- 100 g of soft butter or margarine
- 100 g of caster sugar
- 1 tbsp of cocoa powder, sieved
- 300 g of fresh raspberries
- 500 ml of fresh custard
- 100 g of dark chocolate, chopped, plus extra grated to decorate
Method
Step 1
Preheat the oven to 180c/gas mark 5.Step 2
To make the sponge - cream the butter and sugar together until ight and fluffy, fold in the flour, eggs and cocoa powder. Gently stir in 100g of the raspberries.Step 3
Grease and line a 15cm cake tin, fill with the sponge mixture and bake for 20 minutes until firm. Aga - roasting oven, shelf on oven floor with plain cold shelf on second shelf down, bake for 15 minutes until firm. Leave to coolStep 4
When the sponge is cool assemble the trifle.Step 5
Break up the sponge and lay on the bottom of a trifle dish, soak with rum and spread with the raspberry jam.Step 6
Sprinkle over most of the raspberries, reserving a few to decorate the top of the trifle..Step 7
Melt the chocolate chips in the microwave on medium heat for 1 minute, then at 20 second intervals until melted or over a pan of hot water. Warm the custard a little and add the melted chocolate, stir to mix. If you add melted chocolate to cold custard the chocolate will start to set before it's amalgamated and it will end up lumpy, if this happens just warm up the mixture a little and stir to mix.Step 8
Spread the chocolate custard over the raspberries.Step 9
Whisk the cream until it stands in peaks, be careful not to overwhip it or it will curdle. Spread over the chocolate custard, scatter with raspberries and grated chocolate. Chill before serving.