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 

mulberry jelly 

  • 1¼ teaspoon gelatine powder
  • 1½ cups (375ml) water
  • ⅓ cup (75g) caster (superfine) sugar
  • 350g fresh mulberries++ 




  1. 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. 
  2. Add the chocolate mixture and egg to the vanilla mixture and whisk to combine. Add the flour and cocoa and whisk until well combined. 
  3. 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.
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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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