For this trifle I used the left over chocolate cake I made for my granddaughter’s first birthday. You can also use plain chocolate muffins or even chocolate chip muffins for an even richer trifle.
Chocolate cake slices
6 chocolate muffins, sliced
1 litre milk
2 Tbsp custard powder
3 Tbsp cocoa powder
2 – 3 Tbsp sugar
1 cup fresh cream
Raspberries or fresh cherries for decorating
In a large bowl suitable for use in the microwave, mix the custard, cocoa and sugar with one cup of milk until the sugar and cocoa has dissolved.
Add the rest of the milk, stir and microwave on high for 2 minutes. Stir
Return the bowl to the microwave for about 10 minutes, giving the mixture a good stir every 2 minutes.
Remove from the microwave, cover the top of the custard with cling film to prevent a skin forming. Cool completely.
Layer chocolate cake in a glass bowl. Pour the cooled custard on top of the cake. Add another layer of cake followed by the custard.
Whisk the fresh cream and pipe or spread it over the custard.
Garnish with fresh raspberries or cherries. Grate chocolate over and enjoy. This trifle can also be made the day before.
Posted on 05/11/2015, in Chocolate Trifle and tagged Cape Malay, cape malay cooking, Cape Malay Cooking & Other Delights, cape malayu, Cape Town, Chocolate, chocolate trifle, summer desserts, trifle. Bookmark the permalink. 6 Comments.