chocolate and mulberry trifle cakes
- ⅔ cup (160ml) milk
- ½ cup (110g) caster (superfine) sugar
- ½ cup (90g) brown sugar
- 1 teaspoon vanilla extract
- 125g unsalted butter, chopped
- 100g 70% dark chocolate
- 1 egg
- 1 cup (150g) self-raising (self-rising) flour, sifted
- ¼ cup (25g) Dutch cocoa powder, sifted
- ¼ cup (60ml) black raspberry liqueur+
- ¼ cup (60ml) store-bought good-quality thick custard
- ½ cup (120g) sour cream
- ½ cup (125ml) single (pouring) cream
- ¼ cup (40g) icing (confectioner’s) sugar
- fresh mulberries++, to serve
- freeze-dried raspberries, crumbled, to serve
- 1¼ teaspoon gelatine powder
- 1½ cups (375ml) water
- ⅓ cup (75g) caster (superfine) sugar
- 350g fresh mulberries++
- Preheat oven to 160°C (325°F). Place the milk, sugars and vanilla in a large bowl and whisk to combine. Place the butter and chocolate in a medium saucepan over low heat and stir frequently until melted and smooth.
- Add the chocolate mixture and egg to the vanilla mixture and whisk to combine. Add the flour and cocoa and whisk until well combined.
- Spoon the mixture into 6 lightly greased ⅔-cup-capacity (160ml) loose-bottomed cake tins with the bases lined with baking paper. Cook for 35 minutes or until cooked when tested with a skewer. Allow to cool completely. Carefully turn out the cakes and trim the tops.
- To make the mulberry jelly, place the gelatine and 2 tablespoons of the water in a small bowl and set aside. Place the remaining water, sugar and mulberries in a small saucepan over high heat. Bring to the boil and cook for 6 minutes. Add the gelatine and whisk to dissolve.
- Strain and pour into a 20cm square cake tin. Refrigerate for 30 minutes or until set. Invert the cakes and use a 5cm round cutter to cut circles out of the centre of each of the cakes, and set the rounds aside. Carefully remove the jelly and cut out 6 x 5cm rounds of jelly.
- Drizzle each cake with the liqueur, place a jelly round in the hollow centre of each and top with 2 teaspoons of the custard. Trim the reserved cake rounds and place on top of the custard.
- Place the sour cream, cream and icing sugar in the bowl of an electric mixer and whisk until stiff peaks form. Spread ⅓ cup of the cream mixture over each cake. Top with mulberries and freeze-dried raspberries. Refrigerate until ready to serve. Makes 6.
+ We used Chambord liqueur.
++ You can swap fresh mulberries for fresh or frozen blackberries.
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