The Minimalist Chocolate Trifle

The name Trifle comes from the old French word trufe that means something of little importance.

And although this cake carries such a name with dignity, there is nothing trifle about it. My goodness, just the look of it is mouth watering. Just glance at the photo and the look of the fluffy layers with cream in between is enough to make you go straight to the kitchen. So let us make one Chocolate Trifle together. With a bit of twist, that is. I made it with slightly less ingredients, just to my liking, hence the name: The Minimalist Chocolate Trifle. I put no fruits in the filling, but rather on top so that it lasts just a bit longer. But the taste is full, regardless. So no worries, once you taste the cake the name change will be of little importance.

Ingredients:

For the cake crumbs:

1 egg
140 g sugar
130 g flour
50 ml oil
100 ml milk
2 tbsp cocoa powder
1 tsp baking powder
½ tsp baking soda
100 ml boiling water

For the cream:

200 g mascarpone
300 ml whipping cream (30%)
3 tbsp icing sugar
1 tsp vanilla extract

For the chocolate icing:

200 g chocolate
100 ml cream (10%)

Instructions:

For the sponge cake: Whip the eggs with sugar in a bowl, then add milk and oil.
Follow with flour, baking soda, baking powder and cocoa powder.
As a last step add the boiling water, mix well and transfer to a baking sheet. (The shape doesn’t matter, as we are going to make crumbles anyway). The mixture will be runny. But don’t worry, this will give the cake a light texture.
Bake at 180 C until ready. After it’s cooled down break it with hands into crumbs.
For the cream: Whip the cream, then add the mascarpone, vanilla and sugar, combine well.
For the icing: on a small heat melt the chocolate with cream and as a result get a runny cream.
Assemble the trifle: first put the cake crumbs in a single layer, top with the mascarpone cream and gently spread to smooth and finish with the chocolate icing. Refrigerate for at least 3 hours.