Chocolate Trifle

If you are tired of eating plain chocolate cake and want to spice things up, our chocolate trifle cake is a must try. This moist chocolate cake is layered with rich chocolate pudding, soft whipped cream and sweet crunch of pomegranate seeds.

To make the perfect moist chocolate cake, we have used the Pillsbury Moist Supreme Cake Mix (Dark Chocolate) provided to us by one of our partners Sosun Fihaara. This dark chocolate cake mix is rich in flavor and takes only a few steps to prepare, saving you the usual time and effort it takes to bake a good cake.

Serving size: 8 × 8-inch tray trifle.

Ingredients:

For chocolate cake

• 1 packet Pillsbury Moist Supreme Cake Mix (Dark Chocolate) (485g)
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup + 3 tbsp water

For chocolate pudding

• ½ cup sugar
• 1/3 cup cocoa powder
• 3 tbsp corn starch
• 2 cups full cream milk

For whipping cream

• 2 packet whipping cream (200ml each)
• 3 tbsp powdered sugar
• ¼ tsp vanilla essence

For topping:

• ½ cup pomegranate seeds

Instructions

1. Prepare 1 packet of Pillsbury Moist Supreme Cake Mix (Dark Chocolate) according to the package directions - (first mix 3 eggs, 1/3 cup vegetable oil and 1 cup + 3 tbsp water. Then add in the dry cake mix and whisk till well combined).
2. Add the cake batter into a baking paper-lined rectangular baking pan of 12×8 inches (first spread a tsp of butter inside the pan. Then cut the baking paper to the size of the tray and press it inside). Then preheat the oven for 10 minutes at 180°C.
3. As instructed in the package, bake at 180°C until a toothpick inserted 1-inch from the edge comes out clean.  Let the cake cool while following the remaining steps.
4. Add ½ cup sugar, 1/3 cup cocoa powder, and 3 tbsp of corn starch to a small sauce pan and stir to combine.
5. Add 2 cups full cream milk to the pot. Whisk the milk and dry ingredients together over medium high heat for 5 minutes till it comes to a gentle simmer. At this point it will thicken in to a pudding. After it thickens, remove from heat and let it cool.
6. Next, add whipping cream into a mixing bowl.
7. Using a hand-held mixer, start whisking on low speed and increasing to high speed slowly.
8. When the whipped cream forms stiff peaks, add 3 tbsp powdered sugar and ¼ tsp vanilla essence and combine well. (Stiff peaks mean when you lift the beaters from the mixture, the peaks hold their shape and if you hold the bowl upside down over your head, the mixture would not fall on to your head. We were able to achieve stiff peaks in 2-3 minutes).
9. Next, cut the cooled cake into 1 ½ -inch pieces. After that, arrange the cubes in an even layer in a glass tray (8 × 8 inch). It will fit 25 pieces of cake.
10. Top the cake layer with the chocolate pudding you made earlier and smooth out the top.
11. Then spread the whipped cream on top of the chocolate pudding layer evenly.
12. Lastly, sprinkle the pomegranate seeds on top of the whipped cream.
13. Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving as it tastes best when chilled.