Chocolate Raspberry Trifle
60% authentic · Modern British
A decadent twist on the classic trifle, featuring layers of chocolate cake, chocolate custard, fresh raspberries, and a hint of liqueur.
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Ingredients
- Chocolate cake (baked from scratch or good quality mix)1 (9-inch) cake
- Raspberry liqueur (like Chambord) or raspberry syrup1/4 cup
- Fresh raspberries3 cups
- Dark chocolate chips6 oz
- Heavy cream2 cups
- Egg yolks3
- Granulated sugar1/4 cup
- Cornstarch2 tablespoons
- Unsweetened cocoa powder2 tablespoons
- Salt1 pinch
Steps
- 1
Prepare the chocolate custard: Melt dark chocolate chips. In a saucepan, whisk together egg yolks, sugar, cornstarch, cocoa powder, and a pinch of salt. Gradually whisk in 1 cup of the heavy cream. Cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in the melted chocolate until smooth. Let cool.
- 2
Cut the chocolate cake into 1-inch cubes. Place half of the cake cubes in the bottom of a trifle bowl. Drizzle with half of the raspberry liqueur or syrup.
- 3
Layer half of the fresh raspberries over the cake. Spoon half of the cooled chocolate custard over the raspberries.
- 4
Repeat the layers: add the remaining cake cubes, drizzle with the remaining liqueur, top with the remaining raspberries, and finish with the remaining chocolate custard.
- 5
Whip the remaining 1 cup of heavy cream until soft peaks form. Spread or pipe the whipped cream over the top layer of custard.
- 6
Chill the trifle for at least 2 hours before serving. Garnish with chocolate shavings and extra raspberries if desired.
