Ingredients
- 150 gflour (for the cake)
- 200 gsugar (for the cake)
- 30 gStaffords Cocoa Powder (for the cake)
- 1 tspbaking powder (for the cake)
- 3/4 tspbicarbonate of soda (for the cake)
- 1/2 tspsalt (for the cake)
- 125 mlmilk (for the cake)
- 60 gmelted coconut oil (for the cake)
- 1 XLfree-range egg (for the cake)
- 2 tspStaffords Vanilla Extract (for the cake)
- 125 mlboiling water, or coffee for extra flavour (for the cake)
- 250 mlfull cream milk (for the mousse)
- 1 x 150 g sachetStaffords Instant Dessert Mix, Milk Chocolate Flavoured Mousse (for the mousse)
- 150 mlmascarpone (for the mascarpone cream)
- 150 mlcold whipping cream (for the mascarpone cream)
- 1 Tbspicing sugar (for the mascarpone cream)
- 1 tspStaffords Vanilla Extract (for the mascarpone cream)
- 2 Tbspbrandy, optional (for the mascarpone cream)
- For garnishchocolate shavings
- For garnishgold leaf
Made with Staffords
Shop the ingredients
Find the Staffords products for this recipe online.
Method
For the cake, preheat the oven to 170°C and line and grease a 20 cm cake tin. Add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt to a stand mixer fitted with the paddle attachment and mix to combine.
Combine the milk, coconut oil, egg and vanilla in a jug and whisk with a fork. With the mixer on low, pour in the wet ingredients and mix until just combined, then pour in the boiling water and mix until just combined.
Scrape the batter into the prepared tin and bake for 30-35 minutes, until a toothpick or cake tester inserted in the centre comes out clean. Cool for 10-15 minutes, remove from the tin and cool completely on a wire rack. If making in advance, wrap the cooled cake tightly in cling film.
For the mousse, add the dessert mix and milk to a one litre bowl. Beat with an electric beater on low speed for 30 seconds, scrape down the sides and bottom, then beat on high speed for 3 minutes until soft and fluffy. Transfer to the fridge to firm up.
For the mascarpone cream, combine the mascarpone, cream, icing sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed to soft peaks. Briefly mix through the brandy, if using, and keep in the fridge until assembly.
To assemble, crumble half the cooled cake into little pieces (save the rest for a cup of tea). Arrange a layer of cake in 6 pretty glasses, followed by a layer of mascarpone cream and then the chocolate mousse. Repeat the layers once more.
Finish the trifles with a shower of chocolate shavings and refrigerate for at least 4 hours or overnight. Decorate with a little gold leaf before serving.
This is perfect for prepping ahead. Make the cake up to two days in advance and the mousse a day in advance. Once assembled, the trifles also keep very well in the fridge overnight.
