Death by Chocolate Trifle
Rich chocolate sponge meets silky ganache and fluffy mousse in this towering British beauty. Each spoonful delivers pure indulgence.
Layers build into something spectacular, while individual components stay surprisingly manageable to make.
Why Three Chocolates Work Better Than One
Different textures create the magic here. Dense sponge anchors everything, while smooth ganache adds richness and airy mousse brings lightness.
Each layer plays a distinct role, preventing that heavy, cloying feeling you get from single-note chocolate desserts. The contrast keeps your palate interested from first bite to last.
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What Makes the Sponge So Crucial
Coffee-spiked chocolate sponge provides structure that won’t collapse under weight. The slight bitterness cuts through sweetness beautifully.
Cutting into irregular chunks rather than neat squares creates better texture variation. Those rough edges catch more ganache and create pockets of concentrated flavor throughout each serving.
How Timing Saves Your Sanity
Make components a day ahead for stress-free assembly. The sponge actually improves overnight, developing deeper flavor and better texture for soaking up ganache.
Assemble trifle at least two hours before serving. This resting time lets flavors meld while maintaining distinct layers that won’t turn muddy.
Stop Your Layers From Turning Muddy
- Let ganache cool completely before layering or it will melt the mousse and create a messy, indistinct texture.
- Use a large spoon to serve rather than small portions – this dessert is meant to be gloriously excessive.
Frequently Asked Questions
Can I make this without the coffee in the sponge?
Replace coffee with the same amount of milk or water. The coffee enhances chocolate flavor without adding coffee taste, but the sponge will still be delicious without it.
What should I do if my ganache splits?
Add a tablespoon of warm cream and whisk vigorously. If it’s still grainy, blend with an immersion blender for 30 seconds until smooth.
How far ahead can I assemble this trifle?
Assemble up to 24 hours ahead for best results. The flavors improve overnight, but don’t add the final garnish until just before serving.
Why is my mousse too thick to spread easily?
The melted chocolate was probably too warm when folded in. Chill the mixture for 10 minutes, then gently fold to loosen before layering.
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Death by Chocolate Trifle
Ingredients
Sponge
Ganache
Mousse
Garnish
Equipment Needed
- 20cm round cake tin
- Large glass trifle bowl
- Electric hand mixer
- Large mixing bowls
- Heavy-based saucepan
- Fine grater
Instructions
- Prepare chocolate base: Preheat oven to 180°C. Line a 20cm cake tin with baking paper. Melt 200g dark chocolate and butter in a heatproof bowl over simmering water until smooth.
- Mix sponge batter: Whisk caster sugar and eggs until pale and thick, about 3 minutes. Fold in melted chocolate mixture and coffee until just combined.
- Bake chocolate sponge: Sift flour and cocoa powder together, then fold into chocolate mixture until no streaks remain. Pour into prepared tin and bake for 22-25 minutes until a skewer comes out with moist crumbs.
- Prepare sponge chunks: Cool sponge completely in tin, then turn out and cut into irregular 3cm chunks. Set aside while preparing other components.
- Make chocolate ganache: For ganache, heat 300ml cream in a saucepan until just simmering. Pour over 300g chopped dark chocolate in a bowl, let sit 2 minutes, then stir until smooth. Cool to room temperature.
- Prepare chocolate mousse: For mousse, whip 400ml cream with icing sugar to soft peaks. Gradually fold in cooled melted milk chocolate until smooth and airy. Chill for 15 minutes.
- Assemble trifle layers: Layer half the sponge chunks in trifle bowl. Spoon over half the ganache, spreading gently. Add half the mousse, then repeat layers ending with mousse on top.
- Chill and garnish: Refrigerate for at least 2 hours. Before serving, top with grated chocolate and fresh raspberries. Serve chilled with large spoons for generous portions.
Nutrition Facts
Per Serving (1 serving)
