Serves 6
Ingredients:
Cake:
- 150g flour
- 200g sugar
- 30g Staffords Cocoa Powder
- 1 tsp baking powder
- ¾ tsp bicarbonate of soda
- ½ tsp salt
- 125ml milk
- 60g melted coconut oil
- 1 XL free-range egg
- 2 tsp Staffords Vanilla Extract
- 125ml boiling water (or coffee makes a lovely flavour addition)
Mousse:
- 250ml full cream milk
- 1 x 150g sachet Staffords Instant Dessert Mix: Milk Chocolate Flavoured Mousse\
Mascarpone cream:
- 150ml mascarpone
- 150ml cold whipping cream
- 1 Tbsp icing sugar
- 1 tsp Staffords Vanilla Extract
- 2 Tbsp brandy, optional
- Chocolate shavings, for garnish
Gold leaf, for garnish
Top tip:
This recipe is perfect for prepping ahead of time.
Make the cake up to two days in advance.
Make the mousse a day in advance.
Once assembled the trifles also keep very well in the fridge overnight.
Method:
For the cake:
Preheat oven to 170˚C.
Line and grease a 20cm cake tin and set aside.
Add flour, sugar, Staffords Cocoa Powder, baking powder, bicarbonate of soda and salt to a stand mixer fitted with a paddle attachment.
Mix to combine.
Combine milk, coconut oil, egg and Staffords Vanilla Extract in a jug.
Whisk with a fork to mix well.
Start the stand mixer on low and pour in the wet ingredients.
Mix until just combined.
Start the stand mixer on low again and pour in the boiling water.
Mix until just combined.
Scrape batter into prepared cake tin.
Bake for 30-35 minutes, until a toothpick or cake tester inserted in the centre of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10-15 minutes, remove from the pan and cool completely on a wire rack.
If making in advance – wrap cake tightly in cling film once cooled.
For the mousse:
Add the pudding sachet and milk to a one litre bowl.
Beat mixture, using an electric beater, at a low speed for 30 seconds.
Use a spatula to scrape the sides and bottom of the bowl.
Beat again at high speed for 3 minutes until soft and fluffy.
Transfer to the fridge to firm up.
For the mascarpone cream:
Combine the mascarpone, cream, sugar and Staffords Vanilla in the bowl of a stand mixer fitted with the whisk attachment.
Beat at medium speed until the mixture reaches soft peaks.
Finally add the brandy, if desired, and briefly mix it through.
Keep in the fridge until assembly.
To assemble:
Crumble half the cooled cake into little pieces.
Save the rest of the cake for a cup of tea!
Arrange one layer of cake into 6 pretty glasses.
Follow with a layer of mascarpone cream and then Staffords Chocolate Mousse.
Repeat the layers once more.
Finish the trifles with a shower of chocolate shavings.
Refrigerate for at least 4 hours or overnight.
Decorate with a little gold leaf before serving and enjoy!