Recipe: Chocolate Berry Trifle

Recipe: Chocolate Berry Trifle

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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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