Recipe: Chocolate Berry Trifle

Recipe by Brad Simpson for Prahran Cooking School, November 2019

1rcpe Chocolate Cake (recipe follows)
1rcpe Macerated Berries (recipe follows)
1rcpe Vanilla Custard (recipe follows)
500g pitted sour cherries, drained
1rcpe Cherry Jelly (recipe follows)
500ml cream, whipped
chocolate shavings
freeze dried berries to serve
fresh berries to serve
edible flowers to serve


In your finest trifle vessel, place a layer of cake in the bottom. Drizzle with macerated berries & kirsch. Top with ⅓ each of custard, pitted cherries, diced cherry jelly, whipped cream & chocolate shavings.

Repeat 3 times, ensuring the top layer is cherries, cream & chocolate.

Before serving, decorate with freeze dried & fresh berries, chocolate shavings & edible flowers.

For the Chocolate Cake:
2 eggs
225g caster sugar
1tsp vanilla essence
160g mayonnaise
185g plain flour
50g cocoa powder
4g baking soda
1g baking powder
2g sea salt

Preheat the oven to 175°C. Line a shallow slice tin with baking paper. Set aside.

Beat the eggs in a stand mixer fitted with the whisk attachment. Gradually add the sugar & whisk until light, fluffy & the sugar has all dissolved. Add the vanilla & mayonnaise & combine well. Sift in the flour, cocoa, baking powder, baking soda & salt & gently fold to combine.

Scrape the batter into the prepared tin & bake for 10 minutes or until a skewer comes out clean.

For the Macerated Berries:
300g strawberries
300g blackberries
300g blueberries
300g raspberries
70ml kirsch
150g caster sugar

Combine the berries, kirsch & sugar in a large bowl. Smash together with your hands, wrap & leave in a warm place for approximately 1 hour.

For the Vanilla Custard:
6 egg yolks
125g caster sugar
60g flour
2drops vanilla essence
500ml milk
15g butter

Cream the egg yolks, vanilla & sugar together until thick & pale. Add the sifted flour & mix to a smooth paste.

In a small pot, bring the milk to the boil. Add ½ of the milk to the egg mixture & whisk vigorously until smooth. Whisk in the remaining milk.

Return the mix to a clean pan & bring to the boil to thicken. Make sure you whisk continuously until thick. Once thick transfer to a bowl, stir in the butter until smooth & cool down over an ice bath.

For the Cherry Jelly:
500ml cherry puree
2tsp agar agar

Bring puree up to the boil. Rain in the agar agar & whisk to combine & dissolve.

Pour into a rectangular vessel & refrigerate until set.

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