This chocolate lamington trifle is a lovely modern twist on the traditional with a layer of cherry jelly, chocolate mousse and cubes of homemade chocolate lamingtons!
CHOCOLATE LAMINGTON TRIFLE
Serves 8-10
CHERRY JELLY
500g fresh or frozen cherries, pitted
200g (250ml) white sugar
375ml water
30ml Amaretto liqueur (optional)
Juice of ½ lemon
4 x 2g gelatine leaves, soaked in cold water (or 8g gelatine powder bloomed in 60ml of the water mentioned above)
LAMINGTON SPONGE
500ml water
250g brown sugar
100g The Kate Tin Dark Baking Chocolate Drops, chopped
120ml vegetable oil
60g The Kate Tin Cocoa Powder, sifted
2 large eggs
160g cake flour
5ml (1 tsp) baking powder
pinch of salt
5ml (1 tsp) bicarbonate of soda
200g desiccated coconut, for coating
CHOCOLATE MOUSSE
250g The Kate Tin Dark Baking Chocolate Drops, melted and cooled
500ml cream, plus extra, whipped, for topping
Fresh cherries, to garnish
METHOD
Preheat oven to 160°C (140°C fan-forced), Grease and line a 30 x 20cm baking tin with baking paper.
To make the jelly, place the pitted cherries, sugar, water, Amaretto and lemon juice in a saucepan and simmer gently over low heat for 5 minutes. Place the mixture in a blender and blend until smooth then strain into the pot and add the soaked gelatine. Allow to dissolve then pour into a trifle dish 22cm wide and 22cm deep. Refrigerate until set.
To make the lamingtons, place a medium-sized pot on the stove with the water along with the sugar. Stir over low heat until the sugar is dissolved and then pour over the chopped chocolate. Add the oil and stir until smooth. Whisk eggs lightly then stir in the chocolate mixture. Fold in the combined dry ingredients. Allow the mixture to stand, covered, for 1 hour. Pour the batter into the prepared tin and bake in the preheated oven for 25 minutes or until a skewer inserted comes out clean. Allow to cool completely. Slice the cake into 5x5cm blocks then roll into the coconut to coat. Arrange half the lamington blocks on top of the set jelly.
To make the mousse, make sure the chocolate is cooled to room temperature. Whip the cream to soft peak stage then gently fold it into the chocolate. Immediately pour the mousse onto the lamington layer. Top with extra whipped cream, the remaining lamingtons and fresh cherries to garnish.
OR GET THE PRINTABLE VERSION OF THE RECIPE HERE:
- CHERRY JELLY
- 500g fresh or frozen cherries, pitted
- 200g (250ml) white sugar
- 375ml water
- 30ml Amaretto liqueur (optional)
- Juice of ½ lemon
- 4 x 2g gelatine leaves, soaked in cold water (or 8g gelatine powder bloomed in 60ml of the water mentioned above)
- LAMINGTON SPONGE
- 500ml water
- 250g brown sugar
- 100g The Kate Tin Dark Baking Chocolate Drops, chopped
- 120ml vegetable oil
- 60g The Kate Tin Cocoa Powder, sifted
- 2 large eggs
- 160g cake flour
- 5ml (1 tsp) baking powder
- pinch of salt
- 5ml (1 tsp) bicarbonate of soda
- 200g desiccated coconut, for coating
- CHOCOLATE MOUSSE
- 250g The Kate Tin Dark Baking Chocolate Drops, melted and cooled
- 500ml cream, plus extra, whipped, for topping
- Fresh cherries, to garnish
- Preheat oven to 160°C (140°C fan-forced), Grease and line a 30 x 20cm baking tin with baking paper.
- To make the jelly, place the pitted cherries, sugar, water, Amaretto and lemon juice in a saucepan and simmer gently over low heat for 5 minutes. Place the mixture in a blender and blend until smooth then strain into the pot and add the soaked gelatine. Allow to dissolve then pour into a trifle dish 22cm wide and 22cm deep. Refrigerate until set.
- To make the lamingtons, place a medium-sized pot on the stove with the water along with the sugar. Stir over low heat until the sugar is dissolved and then pour over the chopped chocolate. Add the oil and stir until smooth. Whisk eggs lightly then stir in the chocolate mixture. Fold in the combined dry ingredients. Allow the mixture to stand, covered, for 1 hour. Pour the batter into the prepared tin and bake in the preheated oven for 25 minutes or until a skewer inserted comes out clean. Allow to cool completely. Slice the cake into 5x5cm blocks then roll into the coconut to coat. Arrange half the lamington blocks on top of the set jelly.
- To make the mousse, make sure the chocolate is cooled to room temperature. Whip the cream to soft peak stage then gently fold it into the chocolate. Immediately pour the mousse onto the lamington layer. Top with extra whipped cream, the remaining lamingtons and fresh cherries to garnish.