Triple Chocolate Trifle

Triple Chocolate Trifle

You will need:

  • 583g pkt Betty Crocker® Super Moist Devil's Food Cake Mix
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 3 eggs, lightly beaten
  • ½ cup coffee-flavoured liqueur
  • 1/4 cup custard powder
  • 1/4 cup caster sugar
  • 2 ½ cups milk
  • 150g milk chocolate, melted
  • 300ml thickened cream, whipped
  • white chocolate curls, to decorate
1 Hour 40 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/350°C (160°C fan-forced oven). Grease a 20cm x 5cm round cake pan with oil or cooking spray. Line the base with baking paper.
  2. Beat Cake Mix, water, oil and eggs in a medium bowl with an electric mixer on LOW speed for 30 seconds, then on MEDIUM for 2 minutes. Pour into pan and gently smooth top.
  3. Bake for 50-60 minutes until top springs back when lightly touched in the centre or skewer inserted in the centre comes out clean. Cool for 10 minutes; gently remove cake from pan. Remove paper and cool on a wire rack. Cut cake in half and reserve half for trifle. Serve remaining cake topped with sachet of Ready-to-Spread Chocolate Frosting.
  4. Cut reserved half of cake into small pieces and place in the base of a 1.5 litre (6 cup) dish or 6 x 1 cup (250ml) serving glasses. Drizzle over liqueur.
  5. Combine custard powder and sugar with a little milk in a small saucepan until smooth. Stir in remaining milk and cook over medium heat until custard comes to the boil and thickens. Remove from heat and stir in melted milk chocolate and pour evenly over cake. Chill for at least 1 hour or until custard has cooled.
  6. Spread whipped cream over cooled custard and serve decorated with white chocolate curls.

* Australian Standard Measuring Cup used.