Author: Barry C. Parsons
Recipe type: Dessert
Serves: 16 servings
Ingredients
For the chocolate scratch cake batter2 cups sugar
2 cups all purpose flour
¾ cup cocoa
2 tsp. baking powder
1 tsp baking soda
½ tsp salt
2 eggs
1 cup soured milk (Add a tablespoon of lemon juice or vinegar to the milk)
1 cup black coffee
½ cup vegetable oil
1 tsp vanilla extract
For the Chocolate Mousse Filling (and for the whipped cream for the top)4 cups whipping cream
2 cups dark chocolate chips
4 rounded tbsp icing sugar (powdered sugar)
2 tsp vanilla extract
For the Marinated Strawberries
2 lbs fresh strawberries, sliced
¼ cup sugar
2 ounces orange or strawberry liqueur (optional)
Instructions
To prepare the chocolate scratch cake
Combine all the ingredients for the cake batter in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans.
Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.
When completely cooled, cut the cake into large cubes to use in the trifle.
To Prepare the chocolate mousse filling
In a double boiler, melt the chocolate chips together with ¾ cup of the whipping cream. Stir constantly as you melt the chocolate and don't let it overheat. As soon as the last of the chocolate melts, take it immediately off the heat and let it cool down to lukewarm.
Whip the remaining 3¼ cups cream with the icing sugar and vanilla to firm peaks. Remove roughly ⅓ of the whipped cream to a small bowl and reserve it to top the trifle at the end.
Fold in the melted chocolate by hand into the remaining, larger portion of the whipped cream.
Be as gentle as you can so as not to deflate the cream.
To prepare the marinated strawberries
Slice the strawberries and toss them in a glass or plastic bowl, with the sugar (and liqueur if you are using it.
Let marinate for about an hour, tossing the strawberries occasionally in the syrup that develops.
Drain the strawberries off of the syrup after an hour or so but reserve the syrup to add to the trifle.
To construct the trifle
I've used a very large shallow bowl in the photo, so I only made a 2 layer trifle. If your trifle dish is deeper you may want to create more than 2 layers but that's completely up to you.
Start with ⅓ of the cake cubes to line the bottom of the dish. In a thin stream, pour ⅓ of the reserved syrup over the cake cubes.
Scatter about half of the marinated strawberry slices over the cake cubes. Add half of the chocolate mousse filling and spread evenly over the strawberries and cake.
Repeat the layers of ⅓ of the cake cubes, ⅓ the syrup, ½ the marinated strawberries and ten top with the remaining ⅓ of the cake cubes and pour on the remaining ⅓ of the syrup.
Top the trifle with the reserved whipped cream, fresh sliced strawberries and some shaved chocolate too if you like.
Chill well for at least 2-3 hours or overnight before serving.
Note
Source recipes -Here-
