Chocolate Trifle in a Glass: Recipe + 21 Step-by-Step Photos

What could be better than a serving of chocolate cake? Just the same cake with cherries, which perfectly complement the cocoa flavor in desserts. This is exactly the kind of trifle you'll create with my help and step-by-step photos. Don't be intimidated by the abundance of ingredients and the number of steps. It's all very simple!

Nutritional value per serving

296 kcal

Proteins: 11 g
Fats: 15 g
Carbohydrates: 12 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 30 minutes
Time in the kitchen: 1 hour
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

The beauty of trifle is primarily that you have complete freedom in choosing layers and decorating them.

Don't like the cream? Just replace it with something you prefer. Do you prefer a lot of sponge cake in your dessert? Feel free to layer it to your liking. You can even omit some fillings entirely or substitute others.

Want to play a prank on your friends? Hide a secret ingredient in one of the trifles, like a layer of hot pepper, which pairs well with a chocolate base. Trifles are perfect for creative pastry chefs.

Recipe with step-by-step photos

Chocolate trifle

Ingredients

Servings

For the biscuit:

Egg C1

4 pcs
Salt

pinches
Sugar

170 G
Cocoa

30 G
Flour

150 G
Baking powder

1 tsp
Sunflower oil

60 G
Water (boiling water)

60 G

For the cherry filling:

Pitted cherries

350 G
Starch

1 tbsp
Sugar

150 G

For the custard:

Milk

500 ml
Egg yolk

4 pcs
Sugar

150 G
Vanilla sugar

1 tsp
Cornstarch

40 G
Chocolate

90 G

For Diplomat cream:

Custard

250 G
Cream 33%

250 ml

For the chocolate buttercream:

Custard

250 G
Butter

150 G

Preparation

Step 1

Crack the eggs into the bowl of a mixer, add sugar, and a pinch of salt. Beat until light yellow and fluffy, about 10 minutes.

Step 2

Combine cocoa, flour, and baking powder and sift into the egg mixture. Mix quickly until smooth.

Step 3

Pour the sunflower oil into the dough, stirring gently and quickly from the bottom up. Add the boiling water and stir gently from the bottom up until the dough is smooth.

Step 4

Transfer the dough to a pastry ring lined with foil. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 35-40 minutes. Always check for doneness with a skewer. Let the cake cool in the pan, then remove it and transfer it to a wire rack to cool completely.

Step 5

Beat the egg yolks with sugar until smooth. Meanwhile, heat the milk in a heavy-bottomed saucepan.

Step 6

Add starch and vanilla sugar to the yolk mixture. Stir quickly to prevent lumps from forming.

Step 7

Pour in hot milk and mix until smooth.

Step 8

Pour everything into a saucepan and cook over medium heat, whisking constantly until the cream thickens. If you don't make it often and are concerned about lumps forming, use a whisk instead of a spatula for mixing throughout the entire process. This will help prevent scorching and lumps.

Step 9

Break the chocolate into pieces and add it to the custard. Stir well until completely melted.

Step 10

Transfer the cream to a glass bowl and cover with a plastic bag or cling film. Let cool until warm, then refrigerate until completely cool.

Step 11

Mix the cherries with sugar and starch. Heat over low heat until all the crystals dissolve and a quick soak is achieved. Boil for about 1 minute. Set aside to cool completely.

Step 12

Cut the cooled chocolate sponge cake horizontally in half. Break the pieces into pieces and blend in a blender at medium speed until smooth crumbs are formed. If there's not enough room, blend in several batches.

Step 13

Cut off half the custard and place it in a saucepan. Let it come to room temperature.

Step 14

Whip the cold cream at high speed and fold it into half of the whipped custard mixture. Whip everything together until you have a fluffy diplomat-style cream, which you transfer to a disposable bag.

Step 15

Whip the warmed custard mixture with the buttercream to create a rich chocolate buttercream. Place the buttercream in a pastry bag fitted with a star tip.

Step 16

Squeeze the diplomat cream into the glass in one layer, distributing it evenly along the walls and in the middle so that there are no empty spaces.

Step 17

Sprinkle a layer of biscuit crumbs on top and pour over the cherry layer.

Step 18

We squeeze a layer of diplomat cream on top, put in chocolate chips, pour over the cherry layer and squeeze out butter cream.

Step 19

Repeat the layers, alternating them one by one. If necessary, smooth the diplomat mousse cream with a spoon.

Step 20

We finish decorating the chocolate trifle with a layer of buttercream, spreading it in a circular motion from the edge to the center.

Step 21

The chocolate trifle is ready. Decorate it with a cherry and sprinkle with a pinch of cocoa powder.

A similar video recipe is "Three Chocolates" Mousse Trifle.

You probably won't understand what the recipe says. But you can recreate a very simple and delicious mousse trifle at home using ingredients from your local supermarket.

All you need to do is follow the ingredient list below the video, then make the gelatin mousse layer by layer, letting each layer set in the refrigerator before adding the next. In just a few hours, your Three Chocolates trifle will be ready.

Pastry bag

Always spoon the cream into the trifle using a pastry bag. This will ensure perfectly even and beautiful layers. Spooning the cream will inevitably stain the sides of the cup, which will be immediately noticeable.

Preparing the biscuit

The baked cake layer isn't just for crumbling. You can cut out circles from the cake layer to fit the cup and create perfectly even layers. Or cut the cake into cubes for easier spooning. This will create an interesting variety of textures in the trifle.

Try all three methods and choose the best one. Let me know yours in the comments. I'd love to hear it!

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