New small batch recipe
I haven’t been posting many recipes of late. But I have been working on something for a while now and I cannot wait to show you. I haven’t mentioned much on social media but soon I will reveal all. In the meantime, I am so excited to share this recipe with you! This is a simple no left over trifle and that basically means that I have used left over cake tops, to create this No-Leftover Chocolate Trifle.
How do I achieve these mini trifles?
To create a level cake, I usually cut the domed tops off. The domed part of the cake is always a bit hard and uneven, so I like to remove it. I also do not like wasting. So instead of wasting the cake, I cut it into neat cubes and then decided to make a simple trifle. I am also not a huge fan of trifles, but this one has all my favourite things. And these are chocolate, caramel and whipped cream.
The beauty about making a trifle is that you can pretty much add anything you want to it. Growing up my family always added in canned peaches and custard to their trifles. And as much as that is a classic, I am not a fan of it. So I added my favourite ingredients and now I just love them!
How to store “No-leftover Chocolate Trifle”?
There is a decent amount of whipped cream in this recipe so it’s important to note that cream can go off. Before I store these, I make them in glasses and that’s where they will live. Cover your trifles with cling film (tightly) and store them in the fridge for up to five days. If the cream seems like it has changed in colour this is because it has been exposed to air. But this does not necessarily mean it has gone off. Have a small taste test to double check.
** Note: I am posting the full chocolate cake recipe, but because I was only using the cake top left overs, I only made two glass trifles. You can of course use the whole cake to make a larger trifle.
- I used two standard cake tins to make them. When you put both cake tins in the oven, the length of time they bake will be a lot longer. I baked mine for about 45 minutes, but if you increase the temperature to 180 degrees C, they may bake faster. Just double check with a toothpick after 30 minutes, to see when it is ready.
No-Leftover Chocolate Trifle
Course: DessertCuisine: EnglishDifficulty: Easy8-10
servings15
minutes30
minutesThese mini trifles are my new favourite recipe! They are so easy to make and they are made with leftover cake tops that are cut off and usually thrown out. This recipe is for a whole chocolate cake so you can definitely make more than two, you could make one large trifle. However, you can make one/two cake from this recipe and use it just for a trifle.
Ingredients
1 ½. Cups granulated sugar
¾ cups dark cocoa powder
2 cups all-purpose flour
1 ¼ tsp. baking soda
2.5 tsp. baking powder
3 large eggs
1 tsp almond extract
3 large eggs
1/2 + 1 tbsp. cup buttermilk
½ cup brewed hot chocolate
¾ cup vegetable oil
1/2 cup canned caramel
1 1/4 cup cream- whipped
Directions
- In a stand mixer or large bowl, whisk together the sugar, cocoa powder, flour, baking soda, and baking powder.
- In a separate bowl, whisk the eggs, almond and vanilla extract, eggs and buttermilk until there are no lumps.
- Add the wet to dry ingredients, and then pour in the warm hot chocolate.
- Divide the batter into two, round baking pans and allow to bake for 25-30 minutes or until a paring knife comes out clean. Make sure the base of the cake tin is lined with parchment paper to avoid sticking.
- Allow the cakes to cool and start on your ganache in the meantime.
Notes
- Note this recipe is for two layered cakes. But I used just the tops for this recipe to create the mini batch trifles.
