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Chocolate Trifle

Updated: May 3

Chocolate trifle was a fantastic dessert to whip up for a dinner party. I enjoyed making it and everyone loved it. Whatever little was leftover at the end of the night, I ate in bed after everyone had left. It just hits different when you are eating it in bed with a spoon. It was so rich, decadent and the fact that it was cold just made this dessert perfect! 

I know a lot of people who will go and pick up each of these items ready made from the store. Then set up the trifle. But I’m telling you now it is worth the time you take to actually make it at home yourself. Because it tastes so much better. 

Chocolate Trifle

Preparation Time 20 minutes 

Cook Time 30 minutes 

Serves 8-10 

Chill Time 2 hours 



1 cup all purpose flour

1 cup sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/2 teaspoon vanilla

1/2 cup oil

1/2 cup sour cream/ buttermilk/ yogurt

1/2 cup hot water


1 1/3 cups sugar

2/3 cup cocoa powder

1/3 cup corn starch

a pinch of salt

4 1/2 cups whole milk

3-4 Tablespoons butter

1 teaspoon vanilla


400 ml heavy whipping cream 

4 tablespoons sugar 

1 Terry’s Chocolate orange- chopped 

Chocolate Trifle

Chocolate Trifle


  1. Preheat the oven to 180c. Line an 8x8 inch square baking pan with parchment. Set it aside. 

  2. In a bowl combine: flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk it well. 

  3. Add the egg, oil, sour cream and vanilla. Beat until smooth. Mix wet ingredients into the dry ingredients. Add the hot water and whisk until smooth. 

  4. Pour the batter into the prepared pan. Bake at 180c for 25-30 minutes. 

  5. Cool the cake completely. Cut the cake into small squares, then set it aside. 

  6. In a medium saucepan, combine the sugar, cocoa powder, salt and corn starch. Mix well. Add the milk and whisked until well combined. 

  7. Continuously stir on a medium heat until the mixture comes to a boil. 

  8. Allow the mixture to boil for 1 minute. Stir constantly. Then remove from the heat and stir in the butter and vanilla. 

  9. Allow the mixture to cool. Place a layer of clingfilm on the surface of the chocolate pudding. This prevents a skin from forming on the pudding. Chill in the fridge until cold. Mix the pudding through before using. 

  10. Whip the cream with the sugar until stiff peaks. 

  11. To assemble the trifle: layer half the cake into the bottom of a large trifle dish. Top with half of the chocolate pudding. Top with half the whipped cream and half of the chopped Terry’s chocolate orange. Repeat the layers, ending in the rest of the chocolate orange. 

  12. Chill the trifle until ready to serve.

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