Trifle can come in many shapes and forms. Traditionally it is a British dessert and involves soaked spongecake, custard, fruit and whipped cream. We are not British in the least, and had never had trifle until one day many years ago. Our sister was in the hospital for appendicitis, and we were all coming and going from her bedside. There was plenty of stress, lots of take out and not a whole lot of cooking. It was a welcome surprise one night when we pulled up in the driveway, opened the door and saw a huge bowl of a creamy dessert sitting on our step. It was trifle, left by the kindness of a dear friend. We devoured it and were hooked. We loved trifle! But sadly this rich bowl of creamy goodness didn’t love us! Our tummies ached and we had to switch around the recipe until we came up with a simplified version.
So here you go, spread the trifle love. It is super easy and tastes best the next day.
Chocolate Cake:
Died-and-Went-to-Heaven Chocolate Cake
Modified from Eating Well
You will need:
2 cups of spelt flour
1 cup of white sugar
3/4 cup of unsweetened Dutch process cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp of salt
1 1/4 cup of soya milk
1 cup packed brown sugar
2 large eggs lightly beaten
1/4 cup of canola oil
2 tsp pure vanilla
1 cup of hot strong black coffee
- Preheat oven to 350 degrees. Lightly grease a 9’ by 13’ pan. Dust with spelt flour and tap out excess.
- In a large mixing bowl, whisk flour, baking powder, baking soda, white sugar, cocoa powder and salt. Add soya milk, brown sugar, eggs, oil and vanilla, beat with an electric mixer on medium for 2 min. Whisk in hot coffee, mix again for 30 seconds.
- Pour batter into prepared pan and bake for 40 min.
Cherries or fruit of choice. We admit we love sugary canned cherries in this one..
Trifle Assembly:
Once cake has cooled, cut into cubes. Using a large bowl, layer with cake, cherries, and cream. Repeat! Enjoy!
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