Chocolate and cherry trifle XL

Chocolate and cherry trifle XL
Makes: 60-70 portions
Prep time:
Cook time:
Total time:
Chocolate cake
  • 450 gr white flour
  • 100 gr cacao powder
  • 32 gr baking powder
  • 5 gr salt
  • 240 gr sugar
  • 4 eggs
  • 500 gr milk
  • 167 gr butter
Chocolate pudding
  • 4.4 kg milk
  • 220 gr sugar
  • 220 gr custard powder
  • 400 gr dark chocolate
  • 1280 gr cherries
  • 1400 gr double cream
  • 150 gr almond flakes or grated chocolate
  • 750 gr black cherry jam
Chocolate cake
  1. Preheat the oven to 180°C.
  2. Mix the white flour, cacao powder, salt and sugar in a bowl. Mix together the egg, milk and melted butter and pour onto the dry ingredients. Mix briefly and pour in shallow oven proof dish lined with baking paper.
  3. Bake the chocolate cake for 15 min or until a skewer inserted in the centre comes out clean.
  4. Allow the cake to cool in the tin on a wire rack.
Chocolate pudding
  1. Mix some cold milk with the custard and sugar until smooth.
  2. Bring the remaining milk to the boil. Pour in the cold custard-milk and bring to the boil. Simmer until the custard thickens. Chop the dark chocolate and allow to melt into the hot custard of the stove. Pour in a clean container, cover with cling film and allow to cool to room temperature.
  3. Drain the cherries. Toast the almond flakes in a dry pan until golden.
  1. Place the drained cherries in the bowl(s). Dice the cake and place on top. Scoop a spoonful of cherry jam in each bowl. Pour on the custard to cover. Allow to cool and set in the fridge for a few hours.
  2. Garnish with whipped double cream and the toasted almond flakes.
Stuff to know
This recipe will make about a 60-70 portions.
Cut the cake in small cubes to make for a better presentation.
The custard will thicken when cooling so do not overcook it.
Dress the trifle in either a large bowl or individual little (plastic) glasses.
This dessert can be made a day ahead. Garnish with the whipped cream and toasted almond flakes or grated dark chocolate just before serving.